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.

Tefal Reserve Collection launch

Guillaume Brahimi with Tefal's new range

Guillaume Brahimi with Tefal's new range

French pan pioneers Tefal have released a brand new line of non-stick cookware. The Reserve collection, which will be available from early October at Harvey Norman, is Tefal's most technologically advanced to date, with seven non-stick layers and a sheet of titanium for extra durability.

Chef Guillaume Brahimi, ambassador of the Tefal Heritage range and Reserve collection, launched the line this week at his new Sydney restaurant, Guillaume.

"In France, Tefal is so synonymous with non-sticking," he says, "when I was working at Robuchon in Paris 24 years ago, they used to say 'pass me the Tefal pan'."

The range comprises 26- and 30-centimetre frying pans, a grill pan, a sauté pan, a stir-fry pan and a stockpot - all of which come with Tefal's fêted "thermo spot" which turns red when the pan reaches its optimum searing point. And they look great, too, with a sleek modern Parisian-inspired look designed to fit seamlessly into the contemporary kitchen.

The food Brahimi demonstrated three of his favourite home recipes for the occasion, all cooked with the Reserve collection. His grilled asparagus and zucchini salad, punchy with green olives and preserved lemon, kicked things off, and was followed by pan-seared Saskia Beer chicken breast with lentils and speck. Classic îles flottantes, "floating islands" of poached meringue set on a crème anglaise and speckled with shards of praline, closed proceedings.

The drinks Perrier Jouët Grand Brut, 2011 Pierre Luneau-Papin Muscadet Sèvre-et-Maine sur Lie, and - our pick of the bunch - a 2010 Domaine Collotte Chambolle-Musigny.

We loved Judging by the awed hush at the tables during dessert, there's no arguing that the îles flottantes were an all-round favourite.

The Tefal Reserve collection is available at Harvey Norman from early October.


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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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