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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.

George Francisco, Circa 1876

George Francisco

George Francisco

The restaurant has gone through some major changes of late, George. What's the story?
I used to come here as a Californian tourist to see kangaroos, taste wine and eat at Roberts long before Circa 1876, back when Robert Molines was still here. By the time I got the job three-and-a-half years ago, Robert had been gone 11 years, but it was still called Roberts. I wanted to change things up to make it my own.

What's new?
My goal was to set up a sustainable restaurant. We ripped out some grapevines to put in an organic permaculture garden right next to the restaurant. The agricultural part of the property is about 1.5 hectares now. A lot of that is still grapes, and we have an orchard, beehives, chickens, and mulberry and apple trees.

You're from the US originally; does your Southern background play a big part in what you cook at Circa 1876?
For the first 10 years when I was in Australia, I was trying hard not to be American. Now I've got a Kentucky-fried quail with a honey-pecan glaze on the menu. It's essentially my mum's recipe for fried chicken, double-fried and soaked in our house-made buttermilk.

Any plans for Mother's Day?
I'll probably do a pavlova for dessert, but one big one for each table - and the sloppy-looking mum-style one rather than the fancy pastry-chef kind.

Circa 1876, 64 Halls Rd, Pokolbin, NSW, (02) 4998 4998


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