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.

Picklehead pickles

Local ingredients and a tried-and-true formula make for magic in a jar.

WHO Director-photographer Mikey Hilburger and his wife, Lizzie, set up Picklehead Pickles in June 2012 using base recipes from Mikey's mother. They began small-scale commercial production of three types of pickle in 2015.

WHAT Lebanese cucumbers are cut into quarters lengthways, rather than sliced into rounds, for maximum crunch; cucumbers and dill are sourced locally via Rocklea Markets and from market gardens in Brisbane's outer suburbs; birdseye chillies come from a local Vietnamese grower. The pickles are made with an apple cider vinegar base and the Hilburgers also make Get Out Kraut, a naturally fermented sauerkraut.

WHY All Picklehead's principal ingredients are sourced from Queensland, no artificial additives are used and the pickles are also unpasteurised. "All three pickles have very different flavours," says Hilburger, "but they all share the same ingredients, just with different levels of garlic, chilli and peppercorn." He says chewing a Bronx Vanilla (New York diner slang for garlic) is a little like wrestling an Italian, but his New York-style dill pickles are better behaved. The Hot Patootie is perhaps more self-explanatory.

WHERE Picklehead Pickles supplies two-litre jars to local Brisbane craft-beer venues such as The Scratch in Milton and Paddington's Kettle & Tin, and they're also are on the menu at GOMA and Two Trees cafés, and Che Asado restaurant in South Brisbane. For 500ml jars, check for stockists.


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