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Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

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

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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

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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.

Porteño hot sauce

Ben Milgate and Elvis Abrahanowicz refrigerate the sauce for two weeks before using, but you can skip this step if you like.

You'll need

500 gm long red chillies, roughly chopped 500 ml white vinegar 2 tbsp fine sea salt 2 tbsp caster (superfine) sugar


  • 01
  • Place all the ingredients in a large saucepan and bring to the boil over medium heat. Once boiling, turn down and simmer for 5 minutes. Remove from the heat, allow to cool a little, then put in a blender and process until smooth. Place the mixture in a container, then cover and leave in the fridge for 2 weeks so the flavours can develop.
  • 02
  • Pass through a fine sieve, taste and adjust the seasoning to your liking (adding more salt or sugar if needed). Put into a bottle or jar and store in the fridge. It will keep for up to 3 months. Makes 630ml.

Note This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

Signature Collection

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