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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

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Dan Hong's salt and pepper calamari with lime aioli

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Shannon Bennett: Textures of beetroot with feta

You'll need

6 each baby beetroot, baby golden beetroot and baby target beetroot (about 30gm each), trimmed and scrubbed For deep-frying: vegetable oil 50 gm frisée 30 gm baby rocket 2 golden shallots, finely chopped 100 gm feta   Hazelnut dressing 3 tsp sherry vinegar 1½ tbsp each grapeseed oil and hazelnut oil 1½ tsp lemon juice ¼ garlic clove, crushed


  • 01
  • Quarter half of the beetroot and cook each variety separately in boiling salted water until tender (12-15 minutes), drain, refresh, drain and set aside separately to cool to room temperature.
  • 02
  • Meanwhile, heat oil in a deep-fryer or deep saucepan to 180C. Thinly slice remaining beetroot on a mandolin and set half aside, separated by variety. Deep-fry remaining slices until crisp and just golden (1-2 minutes; be careful as hot oil may spit), drain on absorbent paper and set aside.
  • 03
  • For hazelnut dressing, whisk ingredients in a bowl, season to taste, set aside.
  • 04
  • Combine frisée, rocket and shallot in a bowl, drizzle with a little dressing, season to taste, toss to combine and scatter over serving plate. Toss each variety of beetroot quarters separately with a little dressing, season to taste and scatter over salad. Toss each variety of sliced beetroot separately with a little dressing, season to taste and scatter over salad with crisp beetroot. Spoon feta onto plate, drizzle over hazelnut dressing to taste and serve.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.

“This recipe works best with a variety of beetroot colours and shapes. Baby beets are ideal, but you can use more mature beets cut smaller. Any kind of classic vinaigrette can be used and you can vary the cheese – goat’s cheese, ricotta or a nice blue would also work well.” For this recipe, Café Vue at Heide uses Yarra Valley Persian Fetta from Yarra Valley Dairy, which is available from select delicatessens.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale, dry rosé (such as from Provence) or a light New World pinot noir

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