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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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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.

Anchovy fried rice

"Fried rice is one of my favourite Chinese dishes," says Pepperell. "This is an Italian spin on it using colatura di alici and speck. Colatura di alici can be a bit pricey, but for a special occasion your guests will love the flavour. If you can't find it you can use salted anchovies or a high-quality fish sauce instead."

You'll need

60 ml (¼ cup) peanut oil 3 eggs, half-beaten, leaving traces of eggwhite and yolk still visible 75 gm (½ cup) speck, finely diced ½ small onion, finely chopped 4 large garlic cloves, crushed 2 baby zucchini (or ½ small), thinly sliced 30 ml dry white wine 75 ml colatura di alici (see note) 3 tsp light soy sauce ¾ tsp caster sugar 650 gm (4½ cups) steamed medium-grain rice (about 3 cups uncooked) 4 spring onions, thinly sliced


  • 01
  • Heat 20ml peanut oil in a non-stick wok over high heat, add egg and stir until scrambled and just cooked (2-3 minutes). Remove and set aside. Wipe out pan, add remaining oil and stir-fry speck, onion and garlic until aromatic, translucent and just turning golden (2-4 minutes). Add zucchini and wine, and simmer until wine evaporates (30 seconds). Add colatura di alici, soy sauce and sugar, then add rice, spring onions and egg, toss until combined and rice is warmed through (2-3 minutes), then serve with extra colatura di alici for seasoning.
Note Colatura di alici, an Italian unfermented fish sauce, is available from select delicatessens.

At A Glance

  • Serves 6 - 8 people
Signature Collection

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At A Glance

  • Serves 6 - 8 people

Featured in

Apr 2015

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