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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.

Tipo 00's rigatoni ragù Bolognese

"Our twist with this recipe is the addition of a spice bag," says Papadakis. "Cinnamon and cloves add a little sweetness that works really well with the richness of the ragù. The secret is for the spice level to be where you can just taste them but you can't quite put your finger on them." At Tipo 00, the chefs make their own rigatoni; we've used dried rigatoni here.

You'll need

125 ml (½ cup) olive oil 500 gm coarsely minced beef (medium fat) 300 gm coarsely minced pork (medium fat) 1 carrot, diced 1 onion, chopped 1 small celery stalk, diced 1 (about 3 cloves) finely chopped garlic 125 gm tomato paste 250 ml (1 cup) dry red wine 2 thyme sprigs 1 fresh bay leaf 1 small cinnamon quill 2 cloves 750 ml (3 cups) chicken stock 500 gm dried rigatoni Grated parmesan, to serve


  • 01
  • Heat a large saucepan over medium-high heat, add oil, then minced meats and cook, stirring occasionally, until browned (5-8 minutes). Reduce heat to medium, add vegetables and garlic, and sauté until soft (5-6 minutes). Add tomato paste and stir until colour deepens (2-3 minutes), then deglaze pan with wine until almost completely reduced (5-6 minutes). Meanwhile, tie herbs and spices in a piece of muslin with string to form a bundle, then add to pan along with stock, season to taste and simmer uncovered over low heat until sauce thickens (1-1½ hours). Discard spice bag and season to taste.
  • 02
  • Cook rigatoni in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving a little pasta water. Add rigatoni to ragù and toss to coat, adding a little pasta water to thin the sauce as preferred. Serve scattered with parmesan.

At A Glance

  • Serves 4 - 6 people
Signature Collection

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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2011 Il Marroneto “Ignaccio”, Rosso di Montalcino, Sangiovese, Montalcino. This sangiovese from the hills of Montalcino has great spice and structure which brings out the spice in the Bolognese.

Featured in

April 2016

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