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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.

Three Blue Ducks' raw fish, buttermilk, ginger, rhubarb and fennel

"Raw fish is an excellent hot weather entrée," says Darren Robertson. "We've used flame-tail snapper, but use whatever is best at the market on the day. Snapper and kingfish are always great options." Start this recipe a day ahead to pickle the rhubarb.

You'll need

200 ml buttermilk Juice of 1 lime, finely grated rind of ½, plus extra wedges to serve 1 tbsp finely grated ginger 500 gm sashimi-grade white fish fillet 2 Lebanese cucumbers, peeled, halved lengthways and sliced Fennel flowers or fennel pollen (optional) and extra-virgin olive oil, to serve   Pickled rhubarb 100 ml white wine vinegar 2½ tbsp caster sugar 1 star anise 1 rhubarb stalk, thinly sliced 1 long red chilli, thinly sliced


  • 01
  • For pickled rhubarb, stir vinegar, sugar, star anise and 100ml water in a saucepan over medium-high heat to dissolve sugar, then bring to the boil. Remove from heat and cool (15-20 minutes). Add rhubarb and chilli and refrigerate for at least 24 hours to pickle.
  • 02
  • Whisk buttermilk, lime juice and rind, ginger and about 1 tbsp drained pickled rhubarb in a bowl to combine. Season to taste.
  • 03
  • Thinly slice the fish across the grain with a very sharp knife, then combine in a bowl with cucumber and a little buttermilk dressing. Toss to coat, then arrange on a serving plate, scatter with pickled rhubarb and fennel flowers or pollen, drizzle with extra buttermilk dressing and extra-virgin olive oil, and serve.

At A Glance

  • Serves 6 - 8 people
Signature Collection

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things to do this autumn

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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Lemony, chalky dry sémillon.

Featured in

Mar 2016

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