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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.

How to get the best flavour out of home-dried herbs

I've got a surplus of herbs in the garden; is there any trick to getting the best flavour out of them when I'm drying them at home?
If you grow your own herbs don't waste their summer abundance. Especially if you have thyme, rigani (Greek oregano), rosemary or savory. For year-round supply, and a subtle flavour difference, dry your late-summer prunings in a cool, dry place (the garage works). Simply bunch, tie and hang. If there's plenty of airflow they'll be dry and ready to store in 10 days or so. Before you start, though, check the forecast: a dry week is key. A week of rain and humidity in autumn will give a mouldy taint to your drying herbs. As a young 'un cooking in a fancy Sydney restaurant, I recall being shocked to be told by a senior chef, just returned from a stage at Roger Vergé's Moulins de Mougins in the south of France, that the great man would pick thyme weekly from his vegetable plot adjacent to the restaurant and dry it for a week above the kitchen's ovens. Believing that fresh is always best, I stammered, "But why?" His reply: "Because he prefers the flavour." Thyme is my favourite herb, and at the farm I now have a constant supply of dried stalks of my own on a kitchen shelf.

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