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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.

Cruise control: Captain Kent of the Emerald Princess

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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

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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.

  • 1 Camp St,
    Daylesford, VIC
  • (03) 5348 1218,
  • Lunch Fri-Mon noon-2.30pm

    Dinner Thu-Mon 6pm-9.30pm


When a restaurant fuses two cuisines, sometimes the food says "concept", not "good result". Chef Kazuki Tsuya, however, works instinctively. His Japanese-French dishes are beautifully composed, none more so than the deeply savoury Moreton Bay bug dumplings with sake emulsion, ponzu jelly and rainbow chard. The highlights of a main-course gamy roast duck breast and duck leg kara-age are its complements: foie gras with crisp rice-flour coating, chrysanthemum-leaf purée and radicchio sliced thin as can be. Front-of-house manager Martin Fairhurst is one of the restaurant's greatest assets, with his well-informed recommendations from the extensive list of glasses and bottles, including sake and Japanese whiskies. Desserts are hit-and-miss - lemon verbena crème brûlée served too runny, violet jelly lacks intense flavour - so say yes to another bread roll spread with squid ink and umeboshi plum black butter.

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Izakaya Fujiyama

There's no shakuhachi or koto playing here; instead, punter...

Izakaya Den

This subterranean bar and diner always holds a sense of adv...

At a glance

  • Food:
  • One Star
  • Price:
  • 2-4 courses $60-$100

    Dégustation $115

  • Feature:
  • Licensed
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Kazuki Tsuya



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