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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.

Provini, Canberra



Our restaurant critics' picks of the latest and best eats around the country right now: Provini, Canberra.

Spaghetti carbonara. Your faithful correspondent made a close study of it in Rome not too long ago, and concluded that the better-regarded Roman places cook their spaghetti (or, just as frequently, rigatoni) on the crunchy side of al dente, cut their guanciale into thick batons, and bomb the plate with enough pecorino and black pepper that the result is mighty forceful, salty and pungent. Extra yolks in the mix are a given; cream doesn't enter the conversation. A straight carbonara is strangely hard to find in Australia, so the appearance of the dish on the menu at Provini, a new restaurant on the old La Scala site, is all the more cheering. The version here could definitely use a bit more grunt (and for $24 it oughta be pretty close to perfect), but bookended by Jamsheed chardonnay by the glass and a nicely bitter salad of radicchio and endives, it's an appealingly grown-up snack. The refitted rooms are warm and buzzy, and with an 'nduja and potato pizza, a straight chicken cacciatore with fregola, and Occhipinti red all on offer, there's plenty of reason to make a return visit.

Provini, 50 Bunda St, Canberra, ACT, (02) 6154 9720

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