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What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.
Chicken is the roast with the most of the moment.
Named and modeled after a 1980s South Australian country dining classic, The Summertown Aristologist is an ultra-casual gastro restaurant from local winemakers.
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.
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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Kensington, hold onto your hats.
Secure your place for dinner at the mighty Monster in
Canberra's hottest hotel. It's one you won't want to
Sean McConnell's restaurant, in Canberra's benchmark Hotel Hotel, is more than living up to its name. "We called it Monster not quite knowing how appropriate that name would become," he says. "It's a big one."
It's big on character, big on ideas and even bigger on diners - McConnell and his crew cater to walk-ins as well as guests at the hotel, Gourmet Traveller Boutique Hotel of the Year, plus there's a solid room-service offering from the same kitchen.
McConnell and the Hotel Hotel team have steered clear of typical hotel food, serving vibrant, imaginative, tasty dishes. "We wanted to push the boundaries," he says. "It's the sort of menu you could sit and graze from for hours."
For this month's Fine Dining Lovers reader dinner, McConnell presents a menu off the pages of Gourmet Traveller, starting with South Coast oysters, followed by a bright plate of kingfish crudo with burnt ruby grapefruit and lightly pickled fennel, and the Monster jaffle, rich with poached yabby meat. A Turkish-inspired sticky braised lamb shoulder is the main event, while a strawberry, rhubarb and pink peppercorn crumble ends things on a spicy-sweet high.
"A dish needs to have various elements of texture, temperature and colour, but it also has to be delicious," says McConnell. Delicious indeed. See you there.
Join us for dinner at 6.30pm on Monday 24 August at Monster, NewActon Nishi, 25 Edinburgh Ave, Canberra, ACT. The cost of $120 per person includes eight courses, wines by the glass, S.Pellegrino water and a $10 donation to the Ovarian Cancer Research Foundation. To book, call (02) 6287 6287. For more on the OCRF, call 1300 OVARIAN or visit ocrf.com.au.
* A selection of South Coast oysters
* Kingfish crudo, burnt ruby grapefruit, pickled fennel, anchovy
2015 Eden Road Canberra Riesling
* Yabby jaffle, horseradish, crème fraîche
* Mulloway, broad beans, peas, almond cream, mojama
2013 Collector Lamp Lit Marsanne
* Roast beetroot, shankleesh, almond, onion and dill
* Celeriac, Jerusalem artichokes, puffed rice, parmesan
* Slow-roasted lamb shoulder, pistachio, pomegranate, yoghurt, vine leaves, brik
2013 Clonakilla O'Riada Shiraz
* Rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream
2013 Lerida Estate Botrytis Pinot Gris
SPONSORED BY FINE DINING LOVERS
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