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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.

Montréal-style at Smoking Gun Bagels

Bagels in the Smoking Gun wood-fired oven

Bagels in the Smoking Gun wood-fired oven

Montréal's wood-fired French cousin to New York's bagel has landed in Sydney. 

Smoking Gun, a new Montréal-style bagelry by San Francisco-trained bakers Mark Treviranus and Dave Young, has opened in the inner-Sydney suburb of Woolloomooloo. They were sold on the wood-fired method of cooking bagels after trying the wares of Montréal's famed Jewish grocer St-Viateur and the Fairmount Bagel shop.

The pair flew out expert stonemasons from Canada to construct their wood-fired oven and had training from St-Viateur's head baker to master the mix of a chewy centre and crisp exterior in the boiled-then-baked bagels.

Bagels at Smoking Gun is toasted and sliced with fixings off the seven-piece sandwich menu created by Jo Barrett, sous chef at Victoria's Oakridge Winery, along with the option of a whole bagel served with a cup of hot broth (which could do with a touch more salt). The menu is peppered with local specialties including cream cheese by dairy king Pepe Saya, their own Sensory Lab blend of coffee, and PS soft drinks.

The menu includes original creations with catchy names such as Yid-Life Crisis (charred chicken with avocado and kaffir lime) and Hands Off Snakey (bacon and egg gribiche) rounded out with the more familiar likes of cream cheese and smoked trout (in place of lox) and pastrami standing in for the famed smoked meat of Montréal's landmark Schwartz's Deli.

Smoking Gun Bagels, 129 Cathedral St, Woolloomooloo, NSW; open Mon-Fri 7am-3pm, Sat 8am-3pm, Sun 8am-noon.


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