The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

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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.

O Tama Carey is back: taking it to the street

O Tama Carey (right)

O Tama Carey (right)

The ex-Berta chef returns to Sydney with Sri Lankan street food.

The diners of Sydney mourned the day O Tama Carey left Berta in 2014, but one of the city's most talented and intuitive chefs is back, with a bold new plan: Sri Lankan street food. As anyone who has tasted Carey's crub curry will attest, she's a savvy interpreter of her culinary heritage, which makes the prospect of Lankan Filling Station, an "open-all-the-time hopper shop", mighty tantalising.

Hoppers, bowl-shaped pancakes of fermented rice flour and coconut, are a Sri Lankan staple (here's a recipe). (Food writer Madhur Jaffrey once described them as the love child of a crumpet and a crêpe.) They're eaten topped with curries and sambols, and often made with an egg cooked into them.

Carey plans to offer hers with and without eggs, with a choice of curries, potato, prawn, fish, mutton and chicken among them.

Sounds exciting? Damn straight. There's one small hitch: "We haven't found a site yet." While Carey and her partners scour the city (or, more specifically, the part of the city between Chippendale and Town Hall) for a suitable location, they'll be testing the waters doing Sunday nights at Brickfields bakery in Chippendale, starting with Sundays July 10 and 17. Hop to it.


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