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.

Hotel Hotel, Canberra

There's nary a detail or fitting in Hotel Hotel that hasn't been considered at length, laboured over and placed with intent. Four years in the making, Hotel Hotel in Canberra's dishy Nishi building has opened with the longest list of credits we've seen in the industry - to 56 artists, designers, craftspeople and curators who salvaged oak beds, rendered walls in clay, conjured artworks and handmade furniture. The chandeliers, for example, don't just shed light - they express the migration paths of bogong moths and owls; some of architect Walter Burley Griffin's landmark ideas are reinterpreted in couches and tables. The artisanal focus extends throughout the hotel's 68 rooms and 31 apartments, its lobby, library, bar and courtyard. The kitchen, headed by Sean McConnell, of Mocan & Green Grout, is on light duties and still in development. Rooms from $285. NewActon Nishi, 25 Edinburgh Ave, Canberra, (02) 6287 6287. 


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