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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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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.

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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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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.

Passionfruit-mint sorbetto

The intense flavours of this sorbetto are pure and clean, and really need little in the way of accompaniment - a drizzle of extra passionfruit pulp is delicious but entirely optional.

You'll need

250 gm caster sugar 600 ml passionfruit pulp (from about 24 large passionfruit) 150 ml orange juice ½ cup (firmly packed) mint


  • 01
  • Stir sugar and 260ml water in a saucepan over medium-high heat until sugar dissolves, and bring to the boil. Cook for 1 minute, cool, then refrigerate until chilled.
  • 02
  • Process passionfruit, orange juice and mint in a food processor until juice separates from seeds and mint is finely chopped. Pass through a sieve over a bowl, pressing to extract all the liquid (discard seeds). Add sugar syrup to taste, then whisk and refrigerate to chill. Churn in an ice-cream machine then freeze until firm (2-3 hours).
  • 03
  • Serve in bowls or cups with a little extra passionfruit pulp to the side.

Note This recipe makes 1 litre.

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Mar 2014

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