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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.

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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

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Daniel Whelan’s roast snapper

"I had the pleasure of cooking with Daniel Whelan over summer, who taught me a few things," says Hafner. "Here is his roast snapper with a non-traditional salsa rossa, which he picked up while working in London."

You'll need

1 onion, sliced 3 garlic cloves, bruised 1 lemon, sliced 1 cup (loosely packed) wild fennel fronds (or regular) 3 thyme sprigs For drizzling: extra-virgin olive oil 50 gm softened butter 1½ tbsp each finely chopped parsley, tarragon and basil 1 snapper (2.5kg), cleaned   Salsa rossa 3 red capsicum 1 kg ripe tomatoes, cut into thin wedges 1 Spanish onion, thinly sliced on a mandolin 1 garlic clove, minced ½ cup coarsely torn basil leaves 60 gm caster sugar 70 ml cabernet sauvignon vinegar To taste: extra-virgin olive oil   Tapenade 250 gm kalamata olives, pitted 40 gm small salted capers, rinsed ¼ cup (loosely packed) flat-leaf parsley 6-8 anchovy fillets 60 ml (¼ cup) extra-virgin olive oil   Zucchini salad 2 small zucchini, shaved on a mandolin 2 fennel, shaved on a mandolin 1 tbsp lemon juice 60 ml (¼ cup) extra-virgin olive oil


  • 01
  • For salsa rossa, preheat oven to 220C. Roast capsicum on a tray until blistered (20-25 minutes). Set aside. When cool, peel, core and dice. Combine tomato, onion, garlic and basil in a roasting pan and set aside. Heat a frying pan over medium heat, sprinkle in sugar and cook until dark caramel (5-7 minutes), then add vinegar (be careful, hot caramel will spit). Add capsicum and cook until caramel dissolves (1-2 minutes). Pour evenly over tomato mixture, drizzle with oil and stand for 30 minutes for flavours to develop. Season to taste.
  • 02
  • For tapenade, process ingredients in a food processor until smooth. Set aside.
  • 03
  • Reduce oven to 190C. Scatter onion garlic, lemon, fennel fronds and thyme over an oven tray, drizzle with extra-virgin olive oil and season. Combine butter, parsley, tarragon and basil in a bowl, season, then rub all over fish. Pull out the sides of the fish so it stands upright on the bed of aromatics and roast until fish is just cooked and meat easily pulls away from frame (35-45 minutes). Season and drizzle with extra-virgin olive oil just before serving.
  • 04
  • For zucchini salad, combine ingredients, season, then serve with fish, salsa rossa and tapenade.

At A Glance

  • Serves 6 - 8 people
Signature Collection

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

An orange wine such as Ducks in a Row Pandora’s Amphora.

Featured in

Mar 2014

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