Summer

flavours

JA N

GO BUSH
A dash of native
ingredients brings
new meaning to
“Aussie barbie”,
brightening the likes
of oysters, lamb
and barramundi.

FRUIT FORWARD

Summer’s finest

fruits are the

heroes of these

refreshing plates,

partnered with

sorbets, granita

and tropical twists.

VIEW TO A GRILL

David Moyle’s

freewheeling

Thai-influenced

sibling to Longrain

is in full swing.

This is Longsong

on song.

FREEZE FRAME

No ice-cream

machine? No

problem. These

no-churn frozen

treats are a snap.

Peach Melba

pops all round.

MY HONG KONG

In his new book,

Tony Tan has

penned a personal

guide to the city’s

food cultures,

restaurants and

essential dishes.

Food

(^92100108116124)
FIREWATER
AND SPICE
In Thailand serving
food with drinks is
a given. Chef Andy
Ricker gets on the
hot sauce in his
new book.
132
SUMMER
LOVIN’
Our picks of
the season’s
best beach and
poolside reads

• with drinks to
  match, naturally.

A NEW NATIVE

Indigenous

ingredients belong

on supermarket

shelves and in our

everyday lives,

writes Jock

Zonfrillo.

BARBECUE

KINGS

There’s more than

one way to stoke

a fire. We ask

chefs for their hot

tips and tricks for

summer grilling.

MESSINA

MANIA

It’s the gelato

shop that could.

The inside scoop

on how Gelato

Messina became

a phenomenon.

TOP-DRAWER

TOOLS

Tim Hayward

tracks the

evolution of the

everyday objects

that changed the

way we cook.

Features

70 76 80 84 88

GREAT

SOUTHERN LAND

A road trip in WA’s

Great Southern

region reveals a

land that speaks of

the quintessential

Australian summer.

THE MALDIVES

MANUAL

Surveying the sea

of dream options

in the Maldives,

Kendall Hill finds

resorts to cater

to every whim.

COAL-FIRED

COOL

Caroline Baum

taps into a rich

vein of new

eateries and cafés

on New South

Wales’ Coal Coast.

Travel

158 166 176