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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.

Gourmet Institute Event 1: Dan Hong

Dan Hong's lo mein with beef and mushroom

Dan Hong's lo mein with beef and mushroom

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. 

Event details:

Dan Hong  

Using your noodles

Harvey Norman @ domayne, 84 O'Riordan St, Alexandria, NSW

Date & Time 
7pm, Wednesday 20 April

$60 each

To book

For more information, a full event calendar and recipes, visit

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