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.

Knives and Ink chef tattoos

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

Ben Shewry's favourite 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.

Black Star Pastry to open in Carlton, Melbourne

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

Seabourn Encore luxury cruise ship

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

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.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

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."

Chiltern Firehouse, London

The Chiltern Firehouse is the UK capital's hottest new hotel and restaurant.

André Balazs, the hotelier and restaurateur behind a string of chic properties, including Chateau Marmont in Hollywood, and The Mercer Hotel and The Standard East Village in New York, has opened his first hotel outside the US, in the heart of London's Marylebone.

Chiltern Firehouse was built in a grand Victorian-Gothic style in 1889 to house the crew and horse-drawn fire engines of the Metropolitan Fire Brigade. The fire station closed a decade ago, but during the past two years Balazs and his team have been converting it into London's newest boutique hotel.

The 26 suites feature fires in the bedrooms - coal-effect gas fires, though; not the sort that turn historic buildings into piles of cinders. Australian (and US, UK and EU) electricity sockets are standard. There's a lovely enclosed courtyard with outdoor terrace and dining tables where the carriages used to draw up; the watchtower has views across neighbouring rooftops.

Balazs has persuaded one of London's top chefs, Nuno Mendes, to relinquish his former restaurant, the Michelin-starred Viajante in Bethnal Green, and move to the West End. Mendes is known for his innovative and original dishes, which change daily to reflect seasonality. Bar snacks might include spring rolls coloured with beetroot but tasting of sorrel; entrées could be crisp chicken skin with parmesan. The main courses make use of a charcoal grill, though sous-vide equipment and a Big Green Egg barbecue are also on display in the open kitchen. Puddings are more whimsical, as seen in a panna cotta inspired by baked Alaska. Chiltern Firehouse is London's hottest restaurant right now, and booked months ahead.

Dinner for two with wine costs about $300. Chiltern Firehouse, 1 Chiltern St, Marylebone, London. +44 (0)20 7073 7676.

Read more: Gourmet Traveller's insider's guide to London.

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