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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After a year of big name openings, a new Alexandria eatery arrives as a likable - and possibly lovable - local.
Melbourne, it's finally your turn for a taste of David Thompson's uncompromising Thai cooking.
There’s never a dull moment at ultra-glam, slightly mad Pascale, QT Melbourne’s dazzling flagship diner, writes Michael Harden.
Before you start marinating your lamb chops in lemon rind, Greek oregano and garlic to hit the barbecue this summer, consider hosting a Barbecure instead in aid of Cure Cancer Australia’s new fundraising initiative.
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.
All-day dining in a completely refurbished location is the new name of the game for Melbourne’s Pure South.
Mike McEnearney reopens his canteen – and reboots the idea of what an airport restaurant can be along the way, wood-fired oven and all.
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.
Instagram’s most famous cake, plus a few other sweet hits, is heading south.
What is it about chefs and tattoos? A new book asks the inked to answer for themselves.
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
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.
Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.
"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."
One of the world's most spectacular, yet little-known, animal gatherings happens each year between May and August in shallow waters north of the South Australian town of Whyalla.
Between 150,000 and 200,000 giant cuttlefish were estimated to be swarming off the east coast of Eyre Peninsula in the first month of this year's mating season, a huge increase in numbers from 2013-2014 when the cephalopods barely made a showing.
These half-metre cuttlefish gather to perform a remarkable act of courtship seen nowhere else in the world. To lure mates from their rocky hiding places, male cuttlefish will pulse or strobe with electric reds, yellows, blues and greens. The more cunning males will even impersonate females to encourage them into the open.
"It takes place just a few metres o the beaches around the Point Lowly peninsula," says cuttlefish enthusiast and Whyalla dive shop owner Tony Bramley. "All you need is a snorkel and a mask, and a wetsuit is advisable because the water can be cold."
Bramley says most visitors head for Stony Point, east of Whyalla. "There's a ramp where you can wade out into chest-deep water, hold onto a cable and watch the show. But when the numbers are good - as they are this year - they're easy to see. Cuttlefish are incredibly passive, you can get within a metre of them and it doesn't bother them at all."
Bramley hires wetsuit and snorkel gear for $75 for two days. Whyalla Diving Tours, 33 Playford Ave, Whyalla, whyallacuttlefish.com
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