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."

Albert Adrià's latest projects

Bodega 1900, Barcelona

Bodega 1900, Barcelona

The younger Adrià brother expands his culinary empire with a London pop-up and new Barcelona projects.

Until a couple of years ago Albert Adrià's name was always linked with that of his older brother, Ferran, as the fame of the clifftop Costa Brava restaurant El Bulli spread. While Ferran was the restaurant's enigmatic figurehead, Albert was the behind-the-scenes creative director responsible for research and development.

Ferran closed El Bulli in July 2011, converting the restaurant into the El Bulli Foundation, dedicated to culinary experimentation. And Albert moved out of the lab and into the spotlight, opening a handful of restaurants in Barcelona in quick succession under the collective title El Barri, Catalan for "neighbourhood".

Last year was particularly action-packed for the chef. His year-old smart-casual fine-diner in the hip quarter of Sant Antoni, Hoja Santa, was awarded a Michelin star for its inventive Mexican haute cuisine. Its sibling, Niño Viejo, the taquería next door, has been wildly popular since opening in August 2014. Two blocks away, Albert's rowdy Catalan eatery, Bodega 1900, has proved just as popular. Nearby, the theatrical Tickets, opened by the Adrià brothers five years ago, is known for its avant-garde tapas, while at Pakta, Albert introduced Barcelona diners to Nikkei, Japanese-Peruvian fusion cuisine. Also in the neighbourhood is El Barri's spacious new HQ - with a state-of-the-art test kitchen for the boss, of course.

Popping up in London this month is 50 Days by Albert Adrià , a pop-up in Hotel Café Royal in Piccadilly. The chef has invited diners to cocktails in the hotel's ornate Oscar Wilde bar, then to linger over his tasting menu.

When Albert returns to Barcelona in April he'll focus on two projects: a new restaurant called Enigma at the El Barri HQ, scheduled to open mid-year; and Heart Ibiza 2016, the second iteration of his "dialogue between gastronomy, music and art" on the Balearic island. The seasonal event was launched last European summer; Albert says he's working on a different, even bigger concept.

Next up? The chef-impresario says he's toying with the idea of a dessert bar, a return to his pastry-making roots.


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