The 50th Anniversary Issue

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.

Shore to Shore

"It's a take on the Dark and Stormy," says Simon Toohey of Lobo Plantation. Toohey says he and fellow Lobo barkeep Jay Gray love medicinal-tasting American-style root beer (not to be confused with ginger beer). "It's an acquired taste, but if it's a taste you've acquired, you'll be drinking it all night long."

You'll need

50 ml Havana Añejo Especial 3 dashes of Angostura bitters To top: A&W root beer To garnish: lime halves To garnish: maraschino cherries and mint leaves


  • 01
  • Fill a tall glass with large ice cubes. Add rum and bitters, top with root beer, garnish with lime, maraschino cherries and mint leaves and serve.

Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

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Featured in

Jan 2014

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