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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.

Vaporetto's Italian Stallion

Vaporetto's Italian Stallion

Vaporetto's Italian Stallion

A sunny orange tonic with sizzle.

Here's a zesty number to add a little spring to your step. Vaporetto, Melbourne's Venetian-style wine bar, doles out vitamin C the Italian way. "The Stallion was inspired by Rocky Balboa from the Rocky movies," says manager David Wickwar. "It's a blend of classic Italian ingredients with a real kick." Aperol has a bitter orange-peel note, he says, which is perfect with Campari. Slightly sweet Punt e Mes helps to nail the balance, and then it's made long and refreshing with the addition of Italian sparkling orange soft drink (Wickwar uses Imperdibile Aranciata).

Combine 30ml Campari, 15ml Aperol, 15ml Punt e Mes and two dashes of bitters in a highball glass. Half-fill the glass with ice and stir to mix. Add 120ml sparkling orange soft drink, stir, then top up with more ice. Garnish with a wheel of dried orange and serve.

Vaporetto Venetian Bar and Eatery, rear 681 Glenferrie Rd, Hawthorn, Vic,


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