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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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

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.

Modern Australian
  • Hungerford Hill Wines,
    2450 Broke Rd,
    Pokolbin, NSW
  • (02) 4998 6777,
  • Dinner Wed-Sat 6.30pm-10pm


Smoky, subtle and fresh, Muse's cured ocean trout - made sharp with an accompaniment of Udder Farm yoghurt - is a sparkling entrée that sets the scene for a meal of triumphs. Venison comes next, the gaminess of the meat balanced with a medley of tangy cherries, sweet roasted onions, pillow-like dollops of Binnorie goat's cheese and nutty quinoa thrown in for texture. Confit lamb belly, cooked to a state of melt-in-your-mouth happiness, is taken down a simpler, but nonetheless full-flavoured path with lemon, rosemary and onions of the pickled and caramelised variety. There's theatre in the room, with its towering glass ceilings and gleaming central kitchen, made cosy with the crackle of an open fire, and you can rely on the needle-sharp floor staff to guide you through the lengthy wine list and help you settle between pan-fried doughnuts or vanilla bean custard with char-grilled peaches to close proceedings.


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • 2 courses $75, 3 courses $95

  • Feature:
  • BYO
    Wheelchair Access
    Private room
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings essential

    (BYO Wed & Thu)
  • Chef:
  • Troy Rhoades-Brown



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