The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Bar Americano’s Rock and Rye Collins

An old-school DIY favourite, ripe for a spring fling.

Rock and what? Pull up a chair, young whippersnapper, and let us bend your ear. Rock and Rye is a sort of homemade whiskey liqueur that was popular as a base for drinks during the golden age of cocktails. You can use it in a Manhattan, a sour, or, as in the case of this example, from Berlin-born barman Jakob Etzold at willfully obscure Melbourne pocket-rocket Bar Americano, a memorable Collins. Bar Americano, 20 Presgrave Pl, Melbourne, Vic.

To make Bar Americano's Rock and Rye, put 750ml rye whiskey, 200gm rock sugar (we've used the yellow rock sugar sold at Chinese grocers), the peel of an orange, the peel of a lemon, and spices to taste (we've used six cloves, a stick of cinnamon and a couple of star anise pods) in a large jar. Store somewhere dark and cool (like the fridge) for at least 4 days before serving. The mixture keeps at least a fortnight, or longer once the fruit is strained out. To make the Rock and Rye Collins, pour 45ml Rock and Rye, 15ml lemon juice, 10ml sugar syrup and a dash of Carpano Antica Formula sweet vermouth over block ice into a chilled Collins glass. Stir well, top with soda, garnish with more orange peel and serve.


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