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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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
We love the idea of a hamper here at GT, but too often
we've been disappointed. So we set ourselves a challenge: to put
together one of our own that's all killer and no filler. We
partnered with our friends at Snowgoose and we present the first of
our hampers - just in time for Christmas - with each item selected
by the Gourmet Traveller team.
1 Will Studd Lincet Brillat Savarin
Our resident cheese expert, Will Studd, has hand-picked this lush Brillat Savarin from Didier Lincet, a producer in Champagne. It's as rich, sweet and velvety as they come and gets even better with time.
2 Le Roi Roquefort
This beautifully veined Roquefort, also selected by Studd, is a no-brainer for fans of the funk. Catering for a bigger crowd? Add a mighty one-kilo hexagon of ultra-creamy Le Dauphin brie as well.
3 Sheridan's Irish brown-bread crackers
All that cheese calls for a quality accompaniment. These Irish brown-bread crackers, made from stone-ground wholemeal flour with a touch of butter, buttermilk and sea salt, fit the bill perfectly.
4 Tabletop Grapes' muscatels
Grown outside Mildura, the Garreffa family's muscatel clusters bring a welcome touch of sweetness to the party platter. They're hand-picked and dried as a bunch without the use of chemicals - for our money the gold standard in dried grapes in Australia.
5 McClure's Bloody Mary potato chips
Based across Brooklyn and Detroit, the McClure brothers are best known for their killer pickles. Their crinkle-cut Bloody-Mary-flavoured potato chips, however, are certainly no mere afterthought. Seriously moreish stuff.
6 Rockpool beef jerky
Rockpool's wagyu jerky has long been a GT bar snack favourite. It's normally exclusive to their restaurant menus, but they've kindly made some especially for our party hamper.
7 Mason Clarke Preserving Co blackcurrant jelly
Mason Clarke's jams, jellies, chutneys and preserved fruits are handmade in small batches in Dimboola in country Victoria. We've chosen their blackcurrant jelly - best served on a cracker and (liberally) topped with cheese.
8 Montalto olives
Montalto's Koroneki olives grow wild throughout the Red Hill winery. They're hand-harvested, cured, and marinated with a touch of rosemary from the estate garden.
9 Bahen & Co chocolate
Reformed winemaker Josh Bahen sources the finest heritage cacao beans he can find and processes them at his Margaret River factory into beautifully balanced bars using antique chocolate-making machines and techniques.
10 St Ronan's pear cider
Our cider-loving wine editor, Max Allen, loves St Ronan's for its "gorgeous rich, complex pear aromas and a lovely soft, creamy texture". It pairs perfectly with the Brillat Savarin.
11 Baker D Chirico cheese straws
It isn't a party without cheese straws. Melbourne bakery Baker D Chirico's puff pastry numbers are covered with parmesan, paprika and spices, and are best enjoyed warmed from the oven.
12 Currong riberry shrub
Denyse McDonald crafts her shrubs (vinegar-based cordials) from native ingredients such as riberry and rainforest lime. The result? A fresh, Australian-accented cordial perfect for dressing up sparkling or still water, or adding to your favourite cocktails.
THE GOURMET TRAVELLER HAMPER
In collaboration with fine-food hamper specialist Snowgoose, we have designed the perfect gift (or treat for yourself), delivered to your door for $195 (including delivery). For a luxe option, add the 1kg Le Dauphin - an extra $75. To order, go to gourmettraveller.com.au/snowgoose. While stocks last.
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