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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.

Quick weeknight eats

Anthony Puharich

Anthony Puharich

What are your hot tips for quick weeknight eats?

I'm sure people won't expect a butcher to suggest pasta for a quick weeknight meal, but if I'm pushed for time, it's exactly where I turn. Carbonara is one of my favourites. I make it in the traditional way, using guanciale, the cured jowl of the pig (the name comes from the Italian word guancia, meaning cheek). Traditional guanciale is not smoked, but cured in a salt and herb mix, often including garlic and thyme. It has a richer flavour than pancetta, with a beautiful, soft texture. I finish the dish by cracking a free-range egg over the top and quickly stirring it through the pasta. It's pretty hard to beat. My other go-to dish uses top-quality Italian sausages to make a quick summer ragù. The sausage mince is already seasoned with herbs and spices, so most of the work is done for you. All you have to do is run your knife along the casing of the sausage and remove the meat. It can then be broken up and fried until it's nicely golden. Add a good tomato sugo, a little fresh basil and you have a great, quick weeknight dish for the whole family. The key difference for me is having a couple of quality ingredients from the butcher (aha!) at my disposal.

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