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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.

Pumpkin and chickpea soup

Pumpkin soup is a winter classic. In this version we roast the pumpkin first to draw out the sweetness and add depth of flavour. Kent pumpkin, also known as Jap, has a deep orange colour, giving a vibrant result, while parmesan and chickpeas add texture and seasoning. Start this recipe a day ahead to soak the chickpeas.

You'll need

1.2 kg peeled Kent (Jap) pumpkin, cut into 4cm cubes 4 red birdseye chillies, coarsely chopped 2 tbsp oregano 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve 250 gm dried chickpeas, soaked overnight in plenty of cold water 6 golden shallots, finely chopped 4 garlic cloves, finely chopped 1 litre (4 cups) chicken or vegetable stock Finely grated parmesan and crème fraîche, to serve


  • 01
  • Preheat oven to 200C. Combine pumpkin, chillies and oregano in a large roasting pan. Drizzle with a third of the oil, season to taste, toss to coat and roast, turning occasionally, until pumpkin is very tender and caramelised (1-1¼ hours).
  • 02
  • Meanwhile, drain chickpeas and place in a large saucepan, cover with cold water, bring to the boil, then simmer uncovered over medium heat until chickpeas are very tender (45-55 minutes). Drain, reserving 1 litre cooking liquid, and set aside.
  • 03
  • Heat remaining oil in a large saucepan over medium heat, add shallots and garlic, and sauté over low heat until tender (12-15 minutes). Add stock and bring to the boil, then add pumpkin and chickpeas, and coarsely crush with a spoon. Add reserved chickpea liquid to achieve a chunky soup consistency, season to taste and serve topped with parmesan, crème fraîche and black pepper.

At A Glance

  • Serves 6 people
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things to do this autumn

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At A Glance

  • Serves 6 people

Drink Suggestion

A rich oloroso Sherry.

Featured in

Aug 2015

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