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.

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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.

  • 41 Little Collins St,
    Melbourne, VIC
  • (03) 9639 0333,
  • Lunch Mon-Sun noon-3pm

    Dinner Mon-Sun 5-10pm


There's a genuine, easygoing charm to Lupino, thanks in no small part to the pedigree of head chef Marco Lori and maître d' Richard Lodge, seasoned performers from the heyday of Becco. Quirky macramé panels, cosy banquettes and terracotta and sage-green accents add warmth to the high-ceilinged space, a feeling enhanced by the buzz of the open kitchen. The well-priced menu delivers generous, rustic fare: blush-pink veal meatballs, for example, and smoky, slip-off-the-bone pork ribs. A pizza topped with sausage and bitter curls of cime di rapa could do with a bit more bite to its base. But the most delicate of dishes - tissue-thin raw swordfish, strewn with tomato, cucumber and mint - is a triumph of balance. And just as dessert offers faithful renditions of Italy's finest - tiramisù, panna cotta and plump bomboloni - the concise wine list also rings true, showcasing top imported drops and Italian-accented locals.


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $8-$21

    M $20-$37

    D $7-$16

  • Feature:
  • Licensed
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings recommended
  • Chef:
  • Marco Lori & Stephen Phillips



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