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.

On the pass: Ben Russell, Aria Brisbane

What's cooking at Aria Brisbane in late spring, Ben?
Things like roast scallops with pickled kohlrabi, green shiso and smoked eel, grilled lobster with tomato, asparagus and lemon, lamb neck with shiitake mushroom, pea and spring garlic, and bass grouper with grilled octopus, green olives and saffron.

What makes a great party in your book?
You've got to get the crowd right. I don't invite anyone that wears designer loafers, no wolf tattoos, no one that's ever listened to Creed and no one with hair plaits - unless Willie Nelson's coming and even then I would suggest perhaps that you invite him to come later for a cup of tea.

What about the food?
Pickled chillies, some grilled chorizo, some olives - that kind of stuff. Load the table up with that to start with and then a whole joint of meat, whether it be a shoulder of lamb, a leg of pork, something that you've brined and perhaps partially cooked the day before, and finish it off on the barbecue. I think most people these days are grown-up enough to admit that we all like a soft white bun from time to time.

And the drinks?
Fill up the bathtub with cans of beer.

Is there anything you never want to see at a party?
I don't think we need to play Twister.

How do you negotiate the day after?
Plenty of coffee, deep breaths and a lie-in.

Aria Brisbane, 1 Eagle St, Brisbane, Qld, (07) 3233 2555


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