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.

Baest, Copenhagen

Copenhagen's Bæst offers diners a truly hands-on experience.

Such is the rock-star reputation of Copenhagen chef Christian Puglisi that this year's hottest opening in the capital of new Nordic cooking is a pizzeria. Puglisi called his new restaurant Bæst, which means beast in Danish, because he wanted "everything to be a little bit animal", with grilled meats and pizza to eat with your hands. Fire from a Neopolitan pizza oven and a grill is the binding element, he says.

After focusing on vegetables at his Michelin-starred Relæ and its casual sibling Manfreds, Sicilian-born Puglisi is relishing the contrast and the chance to explore his roots. But this is no derivative Italian. One of the first Noma alumni to set forth, Puglisi determinedly does his own thing. He's spent nearly two years perfecting a mozzarella produced from local biodynamic, hay-fed Jersey milk. The pizza dough is a blend of Danish and Piedmontese flour, and the salami, 'nduja and other charcuterie are made in-house from Denmark's best organic pork. "We make not what is authentic but what is the best," Puglisi says of his philosophy. "Bæst's not an Italian restaurant but it's something that is respectful towards the traditions and the gastronomy."

The 70-seat restaurant, whose American head chef Kristopher Schram came from Manfreds, has an adjacent bakery, Mirabelle, selling Roman-style pizza slices and what Puglisi hopes are the city's best croissants. In conceiving Bæst, Puglisi and Schram wanted to create the place they dreamed of going on their nights off - though it's unlikely they'll have many of them in the near future.

Baest, Guldbergsgade 29, Nørrebro 2200, +45 35 35 04 63


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