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 Hotplate

Scott Pickett and Tom Parker Bowles

Scott Pickett and Tom Parker Bowles

Nine turns up the heat in a new culinary contest.

Does Australia need another TV cooking competition? Channel Nine hopes the answer is yes as it launches its own late entrant into the hotly contested field of primetime food TV. The Hotplate, produced by international entertainment behemoth Endemol, is an expensive gamble on the hope that the nation hasn't yet slaked its thirst with ratings-busters MasterChef and My Kitchen Rules.

Hosted by Melbourne-based chef Scott Pickett - the restaurateur behind Estelle Bistro, Saint Crispin and the forthcoming ESP - and English food writer Tom Parker Bowles (yes, son of Camilla, Duchess of Cornwall), The Hotplate boasts a format that might sound slightly familiar: a state-versus-state competition that involves contestants judging other contestants.

Parker Bowles, however, insists it has more credibility than its amateur-based competition. "This is about family restaurants that have already operated successfully for anywhere from two to 25 years," he says. "It's about the whole restaurant - front of house as well as the food - and they're not rank amateurs who think being on a TV show will somehow miraculously change their lives."

Pickett says the pair opted for a more "warm and fuzzy'' approach to the job of mentoring six restaurants through the competition, where $100,000 is at stake. "I think the world has seen enough of the Gordon Ramsays who storm in and yell at everyone," says Pickett. "It's all about the industry, so for me it's about respect."

The Hotplate launches in late July on Channel Nine.


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Recipes by David Thompson
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Signature Collection

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