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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Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

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.

Hank pepper mills and salt bowls

Subtle in style, strong on character.

Christian Tucker and Breeze Callahan grew up as family friends in Canberra, but it wasn't until the pair moved to Melbourne independently as adults that they decided to work together. A year ago their design studio, Hank, was established and already restaurants such as Canberra's Italian & Sons and Lee Ho Fook in Melbourne have custom-made Hank pieces on the table. Hank's first product, Forbes, is a hand-moulded pepper mill made of concrete, brass and timber; and its sidekick, Ike, is a salt bowl.

Why the decision to design a pepper mill, Breeze?
They're either expensive or quite ugly, so we knew there was space for a pepper grinder that was a bit different.

What's the Hank production line like?
Christian is an industrial designer and has designed each and every piece that goes into the pepper mill. We don't turn the wood ourselves but we do make the moulds, mix and pour the concrete, and sand and assemble them. Because we do all that by hand in our shed, we can only make so many at a time.

Talk us through your choice of materials, Christian.
They're architectural, balanced and tactile, the concrete especially - it's quite tricky. I love doing something that I can't YouTube how to do. I just do it a hundred times over to understand what works and what doesn't.

Why the name Hank?
We like to name all of our products in a way that gives them an instant personality. We imagine Hank as a Swedish craftsman who moved to America in the mid-century and loved to make things by hand.

Hank, Forbes pepper mill and Ike salt bowl, $250 a set.


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