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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.

Spiced hazelnut-cacao brownie

There seems to be two schools of thought when it comes to brownies - some prefer them cake-like; others (like us) prefer them dense and rich. This version is studded with cacao nibs, hazelnuts and shards of bitter chocolate, with a hint of cinnamon and chilli to warm things up.

You'll need

250 gm butter, coarsely chopped 200 gm dark chocolate (65% cocoa solids), coarsely chopped 50 gm dark chocolate (70% cocoa solids), coarsely chopped 300 gm light muscovado sugar (see note) 4 eggs 180 gm plain flour 40 gm Dutch-process cocoa 1 tsp ground cinnamon 1/4 tsp baking powder   Hazelnut-cacao crunch 50 gm dark chocolate (70% cocoa solids), coarsely chopped 50 gm roasted hazelnuts, coarsely chopped 40 gm cacao nibs (see note) ½ tsp dried chilli flakes


  • 01
  • Preheat oven to 160C. Melt butter and both chocolates in a bowl over a saucepan of simmering water and heat, stirring occasionally, until smooth (2-3 minutes). Remove from heat, add muscovado, then mix in eggs one at a time. Sieve flour, cocoa, cinnamon and baking powder over mixture and stir to combine (but don’t overwork or the brownie will become cake-like).
  • 02
  • Meanwhile, for hazelnut-cacao crunch, combine ingredients and ½ tsp sea salt flakes in a bowl.
  • 03
  • Spread half the brownie mixture in a 22cm-square cake tin buttered and lined with baking paper. Scatter half the hazelnut-cacao crunch over, then spread remaining brownie mixture over and smooth top. Scatter with remaining hazelnut-cacao crunch and bake until set around the edges but still a little fudgy in the centre (45-50 minutes; a skewer inserted should withdraw with just a little mixture on it). Set aside to cool and store in an airtight container for up to 5 days.

Note Cacao nibs are available from select health-food shops. Light muscovado sugar has a subtle molasses flavour. If it's unavailable, substitute brown sugar.

At A Glance

  • Serves 12 - 16 people
Signature Collection

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At A Glance

  • Serves 12 - 16 people

Featured in

Aug 2014

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