The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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.


You'll need

About 15ml dry vermouth 60 ml (¼ cup) gin To garnish: 1 lemon twist or 2 green olives


  • 01
  • Chill the martini glass you intend to use for at least 1 hour beforehand.
  • 02
  • Pour about 15ml of vermouth (we say ‘about’ because you’re only using it to coat the ice) into a shaker half-filled with cracked ice. Stir or swirl it around, then strain out the vermouth and discard, or you can reuse it for the next martini, though you may need to add fresh vermouth if it becomes too diluted.
  • 03
  • Pour the gin into the shaker, seal it, and shake hard and fast for about 10 seconds.
  • 04
  • Let the drink settle for a moment, then strain into the chilled glass. Garnish, and serve immediately.

Everything we’ve said about keeping things cold goes double for the martini. Chill the glasses, chill the shaker, chill your booze – chill your guests, if you can. In the version made to surrealist Luis Buñuel’s recipe at Melbourne’s Gin Palace, everything is frozen, allegedly, for two days prior to mixing. Other enthusiasts keep a bar fridge stocked purely for martini-making purposes. We feel that gin is far more elegant than vodka, lemon twists the marginally more sophisticated garnish than green olives, and shaken our preference over stirred. And dry – let’s not forget dryness. The less vermouth a martini contains, the drier it is said to be. Where ye olde cocktail guides describe drinks made with two parts gin to one part vermouth, modern drinkers favour only the merest hint of vermouth. So seriously is the dryness question taken that some bartenders use a perfume atomiser to mist the surface of the drink with vermouth, others maintain that holding the neck of the bottle firmly and saying ‘vermouth’ aloud is enough, while Melbourne’s Der Raum serves martinis with vermouth-filled pipettes. Noilly Prat is our dry white vermouth of choice (sweet or red vermouth is a different beast entirely), though dry sherry (a Spanish fino works very nicely) makes a fine substitute. On the olive-or-twist garnish question, should you choose to go with olives, large queen greens are very good, and unstuffed is usually best, though the anchovy-stuffed numbers are fun with a sherry wash. One is good, two are fine, three are too many (though the 20-olive martini carried by Lex Luthor’s moll in Superman Returns was kinda cool), while a martini with a splash of brine from the olive jar becomes a dirty martini. A Gibson, meanwhile, is a martini garnished with two small pickled onions.

At A Glance

  • Serves 1 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.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 1 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.