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What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.
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.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
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.
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Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Kensington, hold onto your hats.
On the very short list of items that improve the pure joy that
is natural Canadian maple syrup, bacon is followed closely by
Luke Powell of Sydney's LP's Quality Meats is rich in both those things and after spotting a very narrow gap in the market, has created the only thing we're going to pour over our pancakes from now on - smoked maple syrup.
To make it, Powell lights up the restaurant's smoker with applewood and smokes the organic Canadian-sourced syrup in trays for around three hours. "We continually taste it so it doesn't taste like an ashtray," he says, "then it gets strained and bottled."
You can usually smell LP's before you see it. All its meats are smoked in-house, from short ribs to chickens, sausage to lamb belly. As well as selling bottles of the syrup at the restaurant (for maximum Sunday morning breakfast wins), it's also mixed into cocktails, and used for glazing meats and Christmas hams at Powell's house.
We've spotted it around town too; the team at Newtown café 212 Blu pour it into milkshakes and stir spoonfuls into cold-drip coffee as a sweetener. It's also available in Melbourne at Andrew McConnell's Meatsmith on Smith Street in Fitzroy. Make sure you pick up some top-quality local bacon to go with it.
Looking for some recipes to try using smoked maple syrup? How about:
Maple pear and muesli crumble
Pecan and maple pie
Southern fried chicken with smoky maple caramel
Maple bacon and pumpkin tart
LP's Quality Meats Smoked Maple Syrup, $28 for 500ml, Suite 1, 16 Chippen St, Chippendale, NSW, (02) 8399 0929, lpsqualitymeats.com.
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