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.

The Elbow Room
Modern Australian
  • Lot 3,
    Stump Hill Rd,
    McLaren Vale, SA
  • (08) 8323 8686,
  • Lunch daily noon-3pm

    Dinner Fri-Sat 6pm-9.30pm

The Elbow Room

Nigel Rich and the team have really hit their straps since moving to this airy, high-ceilinged room overlooking vine-covered hills. The menu shows confidence in both technique and produce; the wine list is an inviting and intriguing mix of unusual varieties, local museum releases and small producers; and the staff are friendly and knowledgeable. Local seafood is a strong feature, as is the harvest from the chef's garden and the farmers' market. A classic terrine of pork hock, veal sweetbreads and ox tongue is pleasingly textured and served with homemade pickled onions. The smoked and slow-cooked lamb brik is a star dish, tender and rich, with a herby chickpea salad for freshness and baba ghanoush for creaminess. Desserts are beautiful: borage flowers garnish the fresh figs served with yoghurt sorbet and meringue, while a chocolate parfait sandwich is paired with salted caramel and citrus.

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At a glance

  • Wine:
  • One glass
  • Price:
  • E $18-$24

    M $29-$38

    D $17-$19

    Chef's menu $75

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Nigel Rich & Chris Chilvers



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