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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.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
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.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
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.
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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
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.
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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
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.
Making a mess has never looked so good.
After studying commercial cookery and visual communication, Camille Moir-Smith started her own design consultancy, Yolk Studio, specialising in hospitality. "Alongside the graphic and interior elements, we designed uniforms to tie our work together visually," she says. That was the beginning of Carpenter's Daughter, Moir-Smith's range of minimalist cross-back aprons for florists, ceramicists, baristas and cooks (chefs from Shannon Bennett's Lui Bar and Circa restaurant are fans). The sturdy aprons, which feature double-riveted straps, are made by hand in her Northcote studio using materials that only get better with age, such as Italian leather and solid Australian brass.
Why did you start Carpenter's Daughter?
I have a strong fascination with the state people get in when they're doing something they're passionate about; I love watching people during those moments of intense focus and drive. It also allowed me to network with people in all sorts of professions I admire.
Tools of the trade.
Why are aprons so important to
I believe a uniform allows lone workers to feel connected to a larger professional tribe. I wanted to nurture this by designing something that allowed people to mentally arrive at work.
What makes a good apron, Camille?
It should feel natural, comfortable and be able to handle the nature of the wearer's work, with the bonus of looking good and ageing well. I love seeing the aprons in artistic studios covered in paint or hardened by clay, and among overgrown greenhouses.
Carpenter's Daughter aprons from $180; carpentersdaughter.co
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