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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.

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Dan Hong's salt and pepper calamari with lime aioli

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Chilled pea and coriander soup

"I read somewhere that peas picked and eaten fresh are reason enough to grow a garden, and I'd second that - they're among mine and my son Tristan's favourite vegetables," writes Dunn. "This chilled soup has that intense green flavour of peas, sweetness from their natural sugars and toasted spices to round out the experience. A beautiful start to a picnic or just a meal at home."

You'll need

50 ml olive oil 3 spring onions, thinly sliced 2 tsp black mustard seeds 1 tsp coriander seeds 1 tsp ground fennel 500 ml (2 cups) chicken or vegetable stock 200 gm shelled peas (from 500gm peas in pods) To serve: crème fraîche To serve: large handful of coriander leaves   Crisp shallots For deep-frying: vegetable oil 2 golden shallots, thinly sliced


  • 01
  • Heat olive oil in a large saucepan over medium heat, add spring onion and sauté until fragrant (about 1 minute). Add spices and continue to cook for 2-3 minutes or until spices are fragrant and mustard seeds begin to pop. Add stock and peas to saucepan and bring to the boil, then immediately remove from the heat and pour into a blender. Allow to cool for a few minutes before puréeing until smooth. Season soup with sea salt and freshly ground black pepper and refrigerate until required.
  • 02
  • For crisp shallots, pour a 3cm depth of vegetable oil into a small saucepan and heat to 180C. Add shallots and fry until light golden and crisp. Using a slotted spoon, transfer shallots to a plate lined with paper towels to drain.
  • 03
  • Serve soup topped with a spoonful of crème fraîche, some crisp shallots and coriander leaves.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Good dry fino Sherry.

Featured in

Nov 2013

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