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.

No Mafia’s Caffè Corretto

Caffeine plus Campari equals a very correct way to end an Italian meal.

What happens when a young Aussie girl asks for an Espresso Martini in Rome? She gets introduced to the Caffè Corretto, the classic Italian digestif of coffee "corrected" with a slug of booze, usually grappa. "We're happy to make a Caffè Corretto with any Italian liqueur or spirit, but that bittersweet combo of coffee and Campari really works," says No Mafia's Emma Ferguson. "We've even had some success converting other Espresso Martini drinkers." No Mafia, 189 William St, Northbridge, WA

Pour 25ml of Campari over a good, freshly pulled espresso and serve. "I usually free-pour to add to the romance," says Ferguson, "plus I don't think I've ever seen anyone measure alcohol in Italy."


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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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