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.

Wills Domain
Modern Australian
Wills Domain

It's hard to know where to look at this handsome cellar door. The panorama of rolling, vineyard-covered hills seems like an obvious choice, yet the on-site gallery and sharply designed, modern dining room have their charms, too. Last but by no means least, the photogenic compositions of chef Seth James also deserve their due. Roasted organic carrots plus puffed grains and smoked yoghurt are as much about the ingredients as they are the kitchen's confident technique; likewise a neat brick of eel parfait paired with a deboned confit chicken wing and tiny enoki mushrooms. It's intricate and imaginative cooking, yet showiness never gets in the way of taste - as evinced by the native fruit pavlova. While recently launched tasting menus have hinted at this go-getter's ambition, the service needs some fine-tuning before this domain can go up a division, but for now, the food is carrying the team just fine.

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At a glance

  • Food:
  • One Star
  • Price:
  • E $18-$21

    M $29-$40

    D $17-$18

  • Feature:
  • Licensed
    Wheelchair Access
    Outdoor dining
    Private room
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Seth James



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