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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.

Ghostboy Cantina brings guest chef series to Tio’s

Ghostboy Cantina's pork tacos

Ghostboy Cantina's pork tacos

Toby Wilson to bring back guest-chef nights at Ghostboy Cantina's new headquarters in Tio's. 

When Ghostboy Cantina's lease at Sydney's Dixon House food court came up at the end of June, owner Toby Wilson set up a taco stand in tequila-slingin' Tio's Cervecería in Surry Hills.

See Toby Wilson's recipe for Ghostboy's pork tacos with salsa roja and nashi here.

Now that he's settled into the bar, the next phase of Ghostboy Cantina is Guestboy, a Monday night series that sees a different guest chef devise their own taco menu. It's the same concept that Wilson started in Chinatown with "Temp Taquero", with a mixture of established talent and up-and-comers taking a spot at the taco station.

"I like working with my mates," says Wilson. "They'll have total freedom to change the menu and serve whatever they like, however they like it - and we're getting the bar involved, too."

Guestboy menus will include three or four tacos and a few sides, while head bartender Jeremy Blackmore will devise a drink in collaboration with the chefs.

Kicking off the series is Troy Cotton, of The Tuckshop in Glenhaven, on 24 October, and Garçon's Brian Villahermosa, on 30 October. Acme's Mitch Orr will dish up a Mexican meets Asian-Italian menu on 28 November. Bar Ume chef Kerby Craig will also pop-up down the track, with a menu that'll see items such as sashimi scallop tostadas, tacos with a Japanese twist, and, from the bar, a Tequila Highball with yuzu, says Wilson.

"There's a lot of collaborative dinners in fine dining, but not so much on a street-food level," says Wilson. "The dinners give both me and the chefs a creative outlet to do something out of the norm in a casual environment - plus, they're a lot of fun."

Ghostboy Cantina's Guestboy evenings, select Mondays from 17 October, Tio's Cervecería, 4-14 Foster St, Surry Hills, NSW,


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