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.

Why can't I make a reservation?

What’s the deal with restaurants that don’t take reservations? Are they trying to make life hard for us?
By Matt
Pat Nourse, Gourmet Traveller restaurant critic and features editor writes:
It seems like a fiendish invention, this no-bookings business, but there’s method in the badness. For one thing, it means that you can rock up at a restaurant and potentially score a seat somewhere that’s so popular that you’d otherwise be waiting weeks for a table. The main reason, though, comes down to dollars and sense. I spoke to Barry McDonald recently, one of the owners of Sydney’s Fratelli Fresh, he said the reason bookings aren’t taken at Sopra, the permanently mobbed café/restaurant at the provedore’s original Waterloo and spanking-new Potts Point sites, is simple commerce. “If I took bookings for 49 seats when the most expensive item on the menu is $24, I couldn’t afford to have a restaurant.” Sopra is too small, he says, to not have the tables full at all times. “Once you start taking phone numbers, for us that would be another role and another job and you couldn’t sell main courses for $24... they’d have to be $28 or something. I want to be able to say you can have it both ways, because I want to be able to say yes to my customers, but the reality is that $24 mains and $3.50 glasses of wine don’t come with some things i.e. white tablecloths and reservations. You can’t even get good food at those prices at some RSLs... and my RSL doesn’t take bookings either.”
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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