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.

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.

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.

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."

Light and healthy recipes

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

Aman Tokyo

A five-star Zen experience at Aman Tokyo.

You can see Mount Fuji from the soaking tub. Yes, it may require rising early, before the haze obscures the sacred mountain, but these ephemeral experiences are what the new Aman Tokyo is all about.

Occupying the top six floors of Otemachi Tower, just blocks from Tokyo Station and the Imperial Palace Gardens, the hotel is coolly postmodern but still Japanese in aesthetic. On most afternoons, a traditional koto player strums in a soaring lobby dominated by a rock garden and 30-metre-high architectural feature resembling the interior of a washi paper lantern. A wall sculpture by plaster artist Syuhei Hasado celebrates the fall of faded cherry blossoms. The 84 guestrooms and suites are serenely uncluttered: a bleached camphor-wood platform bed faces the cityscape while the bathroom has heated stone floors and shoji screen doors.

The two-floor spa complex includes a 30-metre lap pool and Zen wellness facilities. The restaurant shines at breakfast, with butter and honey sourced from farmers in Tokyo prefecture. The hotel's Black Tea is a darkly amusing interpretation of this afternoon institution; treats such as black sesame scones are served on obsidian-hued ceramics.

Aman Tokyo, Otemachi Tower, 1-5-6 Otemachi, Chiyoda-ku, Tokyo, +81 03 5224 3333

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