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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.

What to expect at Tramsheds Harold Park

Grilled prawns from Fish & Co

Grilled prawns from Fish & Co

A substantial new eating precinct is about to open in Sydney's inner-west.

There's nothing like the excitement of a bunch of new restaurants to rejuvenate and redefine an area. It worked at Sydney's Barangaroo, and Alexandria and Rosebery before that, and now it's about to hit Harold Park in a big way.

Next month, the heritage-listed Rozelle Tramshed Depot, built in 1904 on the edge of Harold Park, will be the home of new ventures from Bodega, Tokyo Bird, Eugenio Maiale, Belle's Hot Chicken, Gelato Messina and more. "We really like the concept of the centre - an accessible, local-feeling space with great operators in a smart, design-conscious development," says Joe Valore of Bodega, Porteño and Continental Deli & Bistro.

Valore and his fellow Bodega co-owners Elvis Abrahanowicz and Ben Milgate are opening Bodega 1904, a new take on their Latin-leaning Surry Hills tapas restaurant. "Bodega 1904 will be Bodega-style food with its own flavours," Valore says. Former Bodega chef Joel Humphreys will return to head the kitchen while Valore will run an extensive wine list, with a retail offer to boot. "It'll be great value, with interesting wines - both local and international. We'll also sell picnic-style boxes for people to take home or enjoy in the park," he says.

Morgan McGlone's Belle's Hot Chicken will open later in the year, Surry Hills izakaya Tokyo Bird will switch yakitori for grilled seafood (whisky will still be a focus) at their new venture, Osaka Trading Co, and Sydney institution Gelato Messina will open its ninth Sydney gelateria. Former Danks Street Depot chef Jared Ingersoll and Seagrass Boutique Hospitality Group (Meat and Wine Co, Ribs & Burgers) will collaborate on Butcher and the Farmer, with Ingersoll acting as executive chef at the 300-seat restaurant, butchery, community garden and deli.

Valore, Milgate and Abrahanowicz say they're most excited about the developments (particularly the wood-fired oven) at Flour Eggs Water, a new pasta-focused venue by chef Eugenio Maiale of Besser and A Tavola. They're also up for collaborations with the other restaurant owners, says Valore. "We've had a brief chat about maybe doing something with the guys at The Little Marionette and we've had the very great pleasure of working with the legends at Gelato Messina on several projects so undoubtedly some collaborations will happen."

The Little Marionette's involvement comes in the form of Garçon, a boutique café where coffee is roasted in a vintage Probat roaster in sight of customers. The final two venues are an Egyptian-fusion restaurant, Bekya, from Wally Mostafa and David Conceicao of Al-Aseel, and the relocation of Annandale restaurant Fish and Co.

"We are pretty rapt with the whole crew. It's a truly great line-up. Already there's a really nice feeling of community," says Valore.

Tramsheds Harold Park opens 22 September 2016.

Tramsheds, 1 Dalgal Way, Forest Lodge, NSW; open daily from 7am to 10pm. For venue opening times see


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