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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.

Chia-seed puddings with blueberries, banana and goji berries

You'll need

140 gm coconut flesh (from 1-2 young coconuts, water strained through a fine sieve), coarsely chopped 250 ml (1 cup) coconut cream, plus extra, to serve 115 gm (1/3 cup) honey (preferably unfiltered raw), plus extra, to serve 100 gm white chia seeds (see note) 2 small bananas, thickly sliced 125 gm (about 1 punnet) blueberries 30 gm (¼ cup) goji berries (see note) To serve: cocoa nibs (optional; see note)


  • 01
  • Blend coconut flesh in a food processor with 250ml coconut water until smooth. Pour into a bowl, add coconut cream, honey and chia seeds, mix well, then refrigerate until chia seeds swell and form a thick pudding with a slight crunch (2-2 ½ hours).
  • 02
  • Spoon chia seed mixture into bowls, drizzle with a little extra coconut cream, top with sliced banana, blueberries, goji berries, cocoa nibs and a drizzle of honey, and serve.

Note White chia seeds, goji berries and cocoa nibs are available from supermarkets and health-food shops.

At A Glance

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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At A Glance

Featured in

Sep 2015

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