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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

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Aerin Lauder’s Morocco

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A hotel dedicated to gin is opening in London

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Dan Hong's salt and pepper calamari with lime aioli

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Toasted corn and spelt with miso dressing

This salad is delicious made fresh, but the flavour improves when it's refrigerated overnight. The spelt soaks up the dressing, so if you do make it ahead, double the dressing ingredients, add half before refrigerating the salad, then add reserved dressing to taste just before serving. Miso dressing may sound unusual, but a good slug of brown rice vinegar plus a little tahini for balance equals plenty of umami in this nutty, savoury salad.

You'll need

6 corn cobs 300 gm spelt 80 gm smoked almonds, coarsely chopped 2 cups (loosely packed) coriander, coarsely chopped 3 small spring onions, thinly sliced 3 radishes   Miso dressing 75 gm (¼ cup) shiro miso 80 ml (1/3 cup) brown rice vinegar 60 ml (¼ cup) soy sauce 80 ml (¼ cup) mild-flavoured extra-virgin olive oil


  • 01
  • Char-grill corn over medium heat on a barbecue, turning occasionally, until charred and tender (15-25 minutes; don’t worry if the corn chars unevenly). Wrap in clean tea towels and set aside to steam and cool.
  • 02
  • Meanwhile, cook spelt in a large saucepan of boiling water until tender (20-30 minutes), then drain and spread on a tray to dry and cool (30 minutes). Transfer to a large bowl.
  • 03
  • For miso dressing, whisk ingredients (doubling if serving the following day) in a bowl to combine, then pour over spelt, season to taste, toss to combine and set aside.
  • 04
  • Cut kernels from corn cobs, then add to spelt along with almonds and refrigerate until required, or overnight. Before serving, season to taste with extra dressing if required. Add coriander and spring onions, toss to combine, then scatter with radish shaved thinly on a mandolin.

At A Glance

  • Serves 8 - 10 people
Signature Collection

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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2014

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