California cuisine, slow-cooked braises and chocolate till you drop

An Andrew McConnell exclusive, benchmark California cuisine, slow-cooked braises and chocolate till you drop are all in our brand new April issue. Here's a preview. Plus, our review of Sydney's Moon Park and Danjee restaurants; our travel guide to France's Loire Valley; some of our best-ever rib recipes; and your first look at the Huxtable cookbook. Happy eating, Anthea Loucas and the team at Gourmet Traveller

Steak tartare with smoked salsa Butcher’s steak with fermented radishes and Korean hot sauce Southern-style flat-iron with potato and corn hash and baby cos with buttermilk dressing Tomahawk steak and roast tomatoes with rosemary Grilled intercostals with soy, sesame and ginger and cold noodles Picanha, chimichurri and sweet and sour peppers

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