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Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Our first-ever Cruising Special is out now

The MS Noordam crossing the Tasman Sea

The MS Noordam crossing the Tasman Sea

Ann Sherry has called it. The executive chair of Carnival Australia predicts more than two million Australians will take a cruise by 2020. It's a big call from an industry heavyweight but she should know, her company - with brands including Cunard, P&O and Princess among others - represents more than 80 per cent of the Australian and New Zealand cruising market.

There's no doubting our appetite. In the latest figures from the Cruise Lines International Association, more than a million Australians took a cruise in 2014, more than four per cent of our population has taken a cruise at some time and annual growth sits at 20 per cent. So, it's no wonder we have launched this inaugural Cruising Special in Gourmet Traveller (on sale now). This is one of the most exciting editorial initiatives we have undertaken. A big congratulations to editor Helen Anderson on bringing it to life - it's been 12 months in the making.

The breadth of experiences on offer in this travel sector are as exciting as they are diverse, be it a luxury Mediterranean cruise aboard Ponant's Le Lyrial, or a Silversea's expedition adventure through French Polynesia. And that's just the beginning.

But back to Sherry and those numbers on Australians and cruising. Perhaps we shouldn't be surprised at why Aussies are taking to it with such gusto. "I think part of the reason for cruising's growth is that we're a coastal nation, and Australians have a great affinity with the sea," she says. Amen to that.

Happy Cruising,

Anthea Loucas Bosha
Editor-in-chief


Gourmet Traveller's first-ever Cruising Special is on sale now, complimentary when you purchase our April issue, available in all good newsagents. 

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