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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.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
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.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
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.
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 modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
What brings people together more than tequila? Tequila, tacos and cake.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
Kensington, hold onto your hats.
This classic Aussie breakfast is hard to muck up, but a good one can be exceptional. Here are a few of our favourites.
A bacon and egg roll is one of those great dishes that's
perfectly described in name alone. Bacon, egg and roll. Maybe a bit
of sauce. Humble to the point that when it's done right you don't
really notice, but when it's done wrong you want to burn the whole
world to the ground. In Sydney, they're almost always as good as
they should be, and when made with even the cheapest ingredients
they're likely to yield something wonderful. (In fact, it's the
fancy end of the bacon and egg roll spectrum that tends to muck it
up, with spectacularly unnecessary additions like truffle
mayonnaise or quail eggs.) But a list that directs readers "pretty
much anywhere" won't be helpful, so here are our faves of the
One of the best things about Sydney's organic farmer's markets is the warm welcome of a cheery bearded bloke frying rashers of bacon in the corner. It's as much a market staple as kombucha or gözleme, and there's something special about bacon sizzling on a barbecue in the great outdoors. Two bacon and egg roll market purveyors worth checking out are Porky's Henhouse (found each week at markets in Hornsby, Green Square and Parramatta), which uses sweet mango-cured bacon and homemade relish, and Sydney's most beloved bacon merchant, Bowen's Bacon & Egg Rolls (found at markets in Marrickville, Lilyfield and Kings Cross), famous for layering thin rashers of snap-crisp bacon with a ring of fried egg.
Want a classic rendition done perfectly for just seven bucks? A buttered soft round roll stuffed with scrambled Kangaroo Island eggs and bacon that's right in the middle of crisp and chewy is the highlight of the menu at John Montagu (144 Cathedral St, Woolloomooloo). Want to pay $18 for pretty much the same thing? Kensington Street Social (3 Kensington St, Chippendale) has got it covered. Fancy a Greek twist? Go to the bacon and eggs in a hot, freshly baked pita over at Alpha (238 Castlereagh St, Sydney). Is Malaysian more your thing? Lucky Suzie (previously called Lazy Suzie, 78 Stanley St, Darlinghurst) does a mighty fine BELT (the "e" is for egg) and wraps it up in a roti with sambal mayo.
If you really want to change it up, go straight to Boon Cafe (1/425 Pitt St, Haymarket), the best thing to happen to Sydney sandwiches in the past decade. Boon swaps the bacon for a fermented spicy pork sausage served between two slices of sourdough toast with wedges of boiled egg and a pickled cabbage salad with herbs. Bacon and egg purists may cry foul, but this unbelievably good sandwich absolutely belongs on this list (besides, "Sydney's best pork product and egg rolls" doesn't have the same ring).
Our "best Sydney breakfast burger award" goes to Mary's CBD (154 Castlereagh St, Sydney),
which combines bacon, pork sausage patty, a hash brown, an optional
egg and HP sauce to create a burger worth getting hungover
What Sydney needs next is a decent breakfast taco joint serving scrambled eggs with a wedge of avocado, a streak of salsa and crumbly bacon in a warm tortilla. But we'll settle for the Mexican chorizo and soft-boiled-egg taco at Ghostboy Cantina (B08, Dixon House Food Court, 413-415 Sussex St, Chinatown), which will do just fine.
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Let’s set the record straight.
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