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Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

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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.

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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.

Prawn briouats

"I use a hand-rolled pastry by Basak Pastry that I buy from a Middle Eastern grocer for these Moroccan-style parcels," says Brigitte Hafner. "It's thicker than normal filo and comes in round sheets, and has an excellent texture - quite crunchy - when baked or deep-fried. Use filo if you can't find it." This recipe makes around 18 pastries.

You'll need

½ cup coarsely chopped coriander ¼ tsp each ground coriander and paprika 1/8 tsp ground cumin ¼ garlic clove, coarsely chopped 450 gm (about 6) uncooked king prawns, peeled, deveined and coarsely chopped 1 egg yolk 3 sheets yufka pastry (see note) 100 ml extra-virgin olive oil, for brushing, plus extra for shallow-frying 100 gm butter, melted, for brushing, plus extra for shallow-frying   Cucumber and mint yoghurt 280 gm (1 cup) Greek-style yoghurt 1 Lebanese cucumber, unpeeled, grated and pressed in a sieve to remove excess liquid 2 tbsp coarsely chopped mint leaves


  • 01
  • For cucumber yoghurt, mix yoghurt and 1 tsp sea salt flakes in a bowl, transfer to a sieve lined with muslin placed over a bowl and refrigerate for 2 hours to drain liquid. Meanwhile, drain cucumber in a sieve, pressing to remove excess liquid, then stir into yoghurt along with mint, season to taste and refrigerate until required.
  • 02
  • Process coriander, spices and garlic in a food processor to just combine, then add prawns and process briefly until prawn meat is coarsely chopped. Add egg yolk and a pinch of salt, and stir to combine.
  • 03
  • Working with a sheet of pastry at a time, brush half of each with a little melted butter mixed with olive oil, then fold over to make a double layer. Cut into 6cm x 20cm strips, then brush each with butter. Place a teaspoonful of prawn mixture close to a short edge of each strip, then fold corner up to form a triangle. Continue folding the strip over, keeping the triangle shape, until enclosed. Brush top with butter to prevent drying and refrigerate (don’t cover) on a tray lined with baking paper.
  • 04
  • Preheat oven to 180C and line an oven tray with baking paper. Shallow-fry pastries in equal quantities of olive oil and butter in a large frying pan in batches until golden brown (4-5 minutes), flip over, transfer to prepared tray and finish cooking in oven until crisp and cooked through (2-3 minutes). Serve with cucumber yoghurt.

Note Yufka pastry is available from Turkish and Middle Eastern grocers. If it's unavailable substitute 5 sheets of filo.

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Aug 2015

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