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

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Knives and Ink chef tattoos

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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."

Cambodian rice wine revival

Asana Bar, Siem Reap, Cambodia

Asana Bar, Siem Reap, Cambodia

The Cambodian staple tipple is getting the royal treatment at bars and tasting rooms.

The traditional Cambodian firewater, rice wine, has been given a style makeover. A new infused rice-spirit company, Sombai, opens smart tasting rooms and an infusion workshop in a traditional timber house in Siem Reap this month. And cocktail-making classes using the spirits have begun at atmospheric Asana bar, in the last antique Khmer wooden house in the heart of the Old Town.

Inspired by traditional Cambodian rice wine, which is heady and regarded as medicinal, French expats Lionel Maitrepierre and Joëlle Jean Louis founded Sombai and began producing premium-quality rice spirits infused with Cambodian spices, herbs, roots and fruits two years ago, drawing further inspiration from the fruit-infused rums of Louis's native Mauritius.

After opening a tasting lounge at Siem Reap in April last year, the couple began selling their aromatic liquors at restaurants, bars, boutique hotels and the monthly artisanal Made in Cambodia Market at Shinta Mani resort. Sombai's pretty bottles - handpainted by local artists and tied with the traditional Khmer checked krama (scarf) - have become popular souvenirs, and sunset tastings at the couple's home draw travellers after a day exploring Angkor Wat.

Now visitors can squeeze in a 90-minute cocktail class at Asana, a laid-back bar furnished with hammocks and sofas made from stuffed rice sacks. Asana's owners Sophari "Pari" Ung and Guilhem Maitrepierre have devised fun classes to introduce traditional Khmer ingredients such as lemongrass, tamarind, turmeric and wild ginger to cocktails such as the Asana Sling, made with gin, Cointreau, triple sec, cherry brandy, bitters, grenadine, lime and pineapple juice and Sombai's galangal-tamarind rice spirit, one of eight blended flavours. A durian-based flavour is in development. 

Sombai, Sombai La off Thmor Meas Rd, Siem Reap. Asana, The Lane, between Street 7 and Pub St, Old Market area, Siem Reap. Classes at 5.30pm daily.


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