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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.

Minted cucumber yoghurt with radishes

This refreshing dip is quick to make; the combination of fresh and dried mint delivers depth of flavour.

You'll need

1 Lebanese cucumber, half-peeled, seeds removed 300 gm natural yoghurt 1 cup (loosely packed) mint, finely chopped ½ tsp dried mint 1 tsp lemon juice To taste: sumac To serve: extra-virgin olive oil and radishes, sliced


  • 01
  • Grate cucumber into a bowl, add 1 tsp sea salt, stir to combine, then stand until liquid leaches from cucumber. Drain in a sieve, pressing to extract liquid, and transfer to a bowl. Add yoghurt, fresh and dried mint, and lemon juice, season to taste with salt, pepper and sumac and refrigerate until required. Serve well chilled, drizzled with extra-virgin olive oil, with radishes, or other crudités.

At A Glance

  • Serves 6 - 8 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 6 - 8 people

Featured in

Dec 2014

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