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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
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 modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Sokyo's Chase Kojima's new project is something completely new.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Your eyes are barely open but your mind is already wandering to
places of angst, regret and deep-fried food. Yep, you're hungover.
But don't despair, or at least try to contain that despair - with
your salvation in mind, we've gone to the true booze professionals,
the crack-troops of crapulousness, for the answers. Here, then,
gentle reader, is what leading Australian sommeliers look to when
the chips are down the morning after the night before.
Gabrielle Webster, Love, Tilly Devine, Sydney
It's the three Bs: bacon, Bloody Mary and a beer.
Jacqueline Turner, Bellota, Melbourne
I do a little pho down in Victoria Street. That'll give it away now - my parents will know that I'm hungover all the time.
Sharon Romeo, Fino, Willunga
A Bloody Mary and a short black.
Chris Morrison, Guillaume, Sydney
If I have to show my face with a hangover, then I go for a couple of super-spicy Bloody Marys or a Bloody Caesar. If I can stay at home, then all I ask for is a large packet of chicken-flavoured Twisties, a strawberry milk and a very dark room.
Penny Grant, Blackbird, Brisbane
Yum cha with a good amount of soy sauce, and a beer.
Jake Smyth, Mary's,
Chocolate milk and a cold shower.
Banjo Harris Plane, Attica, Melbourne
I'm sitting in Heathrow Terminal Two with the mother of all hangovers after approximately eight days of solid drinking in Brussels, Paris and London. On this trip, I've found a quick bottle of something fresh and delicious at around 11.30am is the best way to dispel a hangover. Back in reality, a long shower followed by three macchiatos, a fresh orange juice and a toasted sandwich of prosciutto, Fontina, Roma tomato and cornichons generally does the trick.
Josh Donnelly, Aubergine, Canberra
Some very cold beer.
Joshua Picken, Orana, Adelaide
A Bloody Mary always works, or a greasy burger with a large Coke and a cup of ice.
Dan Sharp, Sixpenny, Sydney
Jay Bessell, Carlton Wine Room,
Grappa and a short black.
Berri Eggert, Pinbone, Sydney
If I have to work it's usually a Bloody Mary and a Berocca. If I'm at home and have time to recover, I usually ease myself back to life with Smith's chips and Sprite.
Mark Protheroe, Grossi Florentino,
It would have to be an Aperol Spritz. It's a fantastic morning-after drink - it's long enough to rehydrate but still has a bit of kick to it.
James Hird, Vincent, Sydney
The day before, buy bacon, white bread, Aspro Clear and a litre bottle of Hydralyte from a chemist. You just have to be sober enough to execute the protocols in order. When you arrive home, take two Aspro Clear in at least 300ml of water, drink 250ml (1/4 bottle) of Hydralyte, sleep. When you wake, drink the remaining Hydralyte. When head permits, crawl out of bed and make a bacon sandwich on white bread. Next step: enjoy your day. PS: drink natural wine and you won't get a hangover.
Franck Moreau, Merivale Group,
Drink good wine.
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