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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.

Pierre Roelofs' soft-serve pop-up, Melbourne

Pierre's Puffed Daddy soft-serve

Pierre's Puffed Daddy soft-serve

A childhood infatuation with Mr Whippy, an ongoing hunt for a permanent CBD location and a new partnership with chef-restaurateur Jesse Gerner have all led to dessert maestro Pierre Roelofs' latest venture, a pop-up called Pierre's.

Setting up shop (a custom-built mobile bench) outside Gerner's Green Park Dining in Carlton North every weekend throughout summer, Roelofs dishes out soft-serve ice-cream that he's given a slight but distinct artisan twist, with fresh dairy, vanilla beans, reduced sugar and a little salt used for the base ice-cream. The soft-serve is as much about texture as it is flavour - a style that Roelofs has honed during the last six years of dessert evenings at Café Rosamond.

Pierre's soft-serve will feature constantly changing toppings and names frequently inspired by '90s hip-hop (the soft-serve machine is called Ghostface Chillah). Fresh Prince has guava gel, lime marshmallow and toasted coconut in the mix, while the Puffed Daddy soft-serve is topped with dulce de leche, puffed millet and date balls. There are different topping combinations every weekend, too, which allows for some topical tributes such as the RaspBowie, a mix of fresh raspberries, cubes of jelly and rosewater meringue.

"I love the cheap and cheerful nature of soft-serve," says Roelofs. "It reminds me of my childhood and allows me to still do my style of dessert but in a way that's more casual, fun, informal and accessible."

Pierre's will become a permanent fixture later in the year, serving soft-serve ice-cream, dessert cups and "a secret product made with machinery we've specially designed and built" at a yet-to-be discovered location in the CBD.

Until then, it's all about the pop-up and, at $6 a serve ($4 for an unadorned kiddie size on request), an inevitable Mr Whippy-like queue.

Pierre's, Green Park Dining, 815 Nicholson St, Carlton North, Vic, Sat-Sun, noon-6pm 


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