The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.

Blue swimmer crab with salsa pazza

You'll need

8 (about 300 gm each) blue swimmer crabs To serve: crusty bread and wild rocket and parmesan salad   Salsa pazza 700 gm mixed small tomatoes, such as Johnny Love Bites, yellow grape and mini Roma 60 ml (¼ cup) extra-virgin olive oil 2 cloves of garlic, finely chopped 1 white onion, thinly sliced ½ fennel, bulb thinly sliced, fronds reserved 1 carrot, peeled and cut into long matchsticks ½ tsp dried chilli flakes ¼ tsp each fennel and yellow mustard seeds Pinch saffron threads 250 ml (1 cup) dry white wine 1 tsp marjoram leaves


  • 01
  • To prepare crabs, remove triangular flap underneath crab, lift top shell away from body and discard, and remove gills and yellow ‘mustard’ from crabs and discard. Cook crabs in a large saucepan of boiling salted water for 10 minutes or until bright orange in colour and just cooked through. Drain and set aside.
  • 02
  • Meanwhile for salsa pazza, score tomatoes and blanch in boiling water for 10-20 seconds or until skin separates from flesh. Remove and, when cool enough to handle, peel and discard skin. Heat oil in a wide heavy-based saucepan and fry garlic, onion, fennel and carrot over medium heat for 5 minutes or until soft. Add spices, fry for 1 minute or until fragrant, add wine, tomatoes and marjoram and season to taste with sea salt and freshly ground black pepper. Cook for another 2-4 minutes or until sauce has reduced by one-third. Add crabs, stir to coat and cook, covered, for 2 minutes or until heated through.
  • 03
  • To serve, divide crabs among bowls, spoon salsa over, scatter with fennel fronds and serve with crusty bread and wild rocket and parmesan salad to the side.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
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.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Unwooded chardonnay.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.