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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.
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.
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.
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.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Heading the kitchens at two of the hottest restaurants in the country, the Cantonese powerhouse Mr Wong and the Asian-inflected freestyle party that is Ms G's, Dan Hong knows a thing or two about noodles.
Throw in the fact that, as the son of veteran Vietnamese local hero restaurateur Angie Hong, and the chowhound adventures in street and suburban dining that have made him one of Instagram's most closely watched cooks, and you've got a very good reason to see what Lord Hong means when he talks about using his noodle.
In this session, it means a trip to Japan in the form of cold somen with crabmeat, leeks and ginger, then an excursion back to China with a spicy lo mein mix of fresh egg noodles, Angus beef, mushrooms and XO sauce. It's entirely possible that there'll also be some discussion of sneakers, R'n'B and Hong's latest eating discoveries, but we'll leave those for the night.
Using your noodles
Harvey Norman @ domayne, 84 O'Riordan St, Alexandria, NSW
Date & Time
7pm, Wednesday 20 April
For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.
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