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.

The producers: Cambinata yabbies

Meet the Western Australian Wheatbelt family supplying live yabbies to the nation and beyond.

Who Michael and Mary Nenke started Cambinata Yabbies in 1991 when depressed wheat and sheep prices forced them to investigate alternative streams of income. Today, all of the Nenke family is involved in the business.

How Cambinata buys yabbies from a huge network of farms located predominantly in the Great Southern and Wheatbelt regions of WA. The yabbies are available year-round, but production quadruples in summer when the yabbies are most active (during winter, the crustaceans enter a state of partial hibernation).

Why Like marron and redclaw, yabbies are a native crayfish (though the word "crayfish" is often used to describe rock lobster in Australia, it's technically a term just for freshwater crustaceans) with sweet, juicy flesh that takes well to steaming, boiling and grilling. All Cambinata's yabbies are sustainably raised in farm dams and fed grain grown by the farmers. A water-saving processing system purges the yabbies of mud while preparing them for domestic and international transport. Yabbies are a cold-water species, so they can be held in good condition in fridges and coolrooms for at least a week, and taste best when kept alive until the time of cooking.

Where Cambinata yabbies are served at several top-flight Perth restaurants including Print Hall and No 4 Blake Street. Live yabbies are available direct from Cambinata Yabbies (prices start at $27.50 per kilogram) and can be delivered anywhere in the world.

Read more: tips for grilling shellfish.


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Signature Collection

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