The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

And so to bed... restaurants in Italy with bedrooms

Pepe in Grani

Pepe in Grani

After a memorable meal in the Italian countryside, simply retire upstairs.

Some of Italy's finest kitchens and vineyards are fuori pista, so off-piste that finding a place to stay after a languorous meal or wine-tasting can be a challenge. A handful of entrepreneurs have responded by adding rooms to their menus.

When Franco Pepe, a third-generation baker and well-respected pizzaiolo, opened Pepe in Grani in October 2012 in his native Caiazzo, 50 kilometres north-west of Naples, diners flocked from all over Italy. They came to taste his flawlessly executed thick-rimmed pizze topped with locally sourced mozzarella, heirloom tomatoes, seasonal produce and cured anchovies. There was only one problem: there was no place to sleep off their pizza dinner. A first in Caiazzo, Pepe in Grani opened two simple yet comfortable rooms above the pizzeria in December, using local artisans to fit and furnish.

Pasticceria Besuschio, founded in 1845, is a landmark in Abbiategrasso, 26 kilometres west of Milan. Andrea Besuschio, a fifth-generation pastry chef, has added two well-appointed rooms above his bakery for travellers and overnighting Milanese, drawn to his Saint Honoré and tiramisù.

An hour's drive north-east of Venice, near the UNESCO-listed town of Cividale del Fruili, is Orsone, a tavern and restaurant run by celebrity restaurateur and vigneron Joe Bastianich and his mother, Lidia. In August, they opened four attractive double rooms upstairs, making this an excellent base for exploring vineyards in the Friuli-Venezia Giulia region and neighbouring Slovenia.

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