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."

QT Falls Creek

The quirky chic characterising hotel group QT hits new heights on the Victorian slopes.

How about a side of fun with that morning ski? At QT Falls Creek, the fourth addition to the hotel group's expanding family, that's exactly what's on the menu.

The property, which was rebranded by the group in May last year, comprises 63 one-, two- and three-bedroom apartments and penthouses, which banish the dreary alpine-hut stereotype. Here, it's all sleek designer furnishings, private balconies with hot tubs and signature QT quirks with the likes of decks of Uno and little hot-water-bottle pocket-warmers in the minibar kit.

Powder fiends couldn't be better located. The ski resort's main chairlift is at the doorstep and there's a snow-gear rental shop next door.

Hungry? The hotel's two dining areas are more than just refuelling stops. Bazaar is an "interactive marketplace" offering made-to-order omelettes, Le Chasseur casseroles of porridge and spicy baked beans for breakfast to roast lamb with mash, sliced-to-order charcuterie and a steamed dumpling station at dinner. Stingray is the hotel's all-day lounge, with a California-meets-Aspen vibe. It serves Mexican-style eats from the kitchen and hot buttered rum and warm milk punch from the bar. Those after a more hands-on approach can take refuge in the sauna or at the spa, where winter-inspired treatments such as warming thermal massages and organic cocoa butter and coconut cream wraps soothe weary muscles.

QT Falls Creek hits its straps from June to September, but the hotel is open year-round with cycling, hiking and horse riding on offer (though Bazaar and the day spa are generally closed outside the snow season). A one-bedroom apartment in winter costs from $698 per night, including breakfast, with a minimum two-night stay.

17 Bogong High Plains Rd, Falls Creek, Vic, (03) 5732 8016.


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