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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.
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.
Sokyo's Chase Kojima's new project is something completely new.
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.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
Between her backyard and laundry in Melbourne, Victoria
Pemberton has spent the past four years up to her elbows in vats of
indigo, practising the ancient Japanese art of shibori dyeing.
Pemberton uses everything from PVC pipes to beer coasters to create
patterns, resulting in a unique collection of hand-sewn
tablecloths, napkins and tea towels that will brighten your table
setting and mood in equal measure.
What drew you to shibori, Victoria?
I'm always trying to achieve a solid, consistent shade of blue - regardless of whether I'm using itajime (creating blank space) or arashi (pole-wrapping) shibori techniques. That's the kind of work you would get if you went to Japan, where some masters spend their entire lives studying and trying to achieve that perfect colour.
What's working with indigo like?
I only use natural, plant-derived dyes, and you have to do repeat dipping to build up the shade of colour. For a pale indigo you might only dip one to three times, and for a really dark, midnight-blue indigo you're looking at upwards of seven dips in the vat. It requires a lot of patience.
What's the best part of the dyeing process?
After your first dip, the fabric will be a yellow-green colour, and then as it hits the air, the dye oxidises and changes to blue. It's kind of like Polaroid film, when the chemicals in the photo react and an image slowly emerges.
Bind|Fold, from $25. Clockwise from top left: furoshiki, $55; dark indigo tablecloth, $190; pale indigo tablecloth, $190; furoshiki in shibori splash, $55; furoshiki in squares, $55; tea towel in arashi, $30; tea towel in shibori moon, $30.
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Globetrotting coffee-obsessives, meet the Rok espresso maker...
Raise your gateaux to new heights with a glam cake stand.
Accent marble with timber and metallics for wintry cool.
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