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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.

Mango and passionfruit mess

If the thought of baking meringues is a bridge too far in the summer heat, by all means buy them in; they're available from many supermarkets. It's even better if you happen to have a local bakery that makes them.

You'll need

3 mangoes, cut into wedges Juice of 1 lime and ½ orange 750 gm crème fraîche, well chilled 250 ml (1 cup) thickened cream 75 gm pure icing sugar, sieved Scraped seeds of 1 vanilla bean Pulp of 3 passionfruit, plus extra to serve   Lime meringues 140 gm eggwhite 140 gm raw caster sugar 140 gm pure icing sugar, sieved 3 tsp cornflour Finely grated rind of 2 limes


  • 01
  • For lime meringues, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes). Whisking continuously, gradually add sugar until thick and glossy (2-3 minutes). Fold in icing sugar and cornflour to combine, then fold in rind and spoon into large mounds on baking trays lined with baking paper. Bake until crisp but not coloured (1-1¼ hours), turn off oven and cool completely. Store in an airtight container until required.
  • 02
  • Process half a mango and juices in a food processor until very smooth and set aside. Thinly slice remaining mangoes and set aside to serve. Whisk crème fraîche, cream, sugar and vanilla in an electric mixer to soft peaks (3-4 minutes), fold in passionfruit pulp to combine, then fold in mango purée to form a ripple effect. Layer mango and passionfruit cream in serving bowls with crushed meringue, sliced mango and extra passionfruit. Serve topped with mango slices and passionfruit pulp.

At A Glance

  • Serves 4 - 6 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.

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things to do this autumn

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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2014

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