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Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
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.
How do you remake a landmark without compromising its essence? The new Ritz Paris pulls it off in rare style, writes Susan Skelly.
A Thai-Laotian mix opens in Braddon.
For GT’s 50th issue, our biggest issue to date, we listed those in the food and drink industry who are Australia’s most influential. From restaurateurs to butchers and coffee aficionados, this is how we whittled down the list.
Ahead of Danielle Alvarez's long-awaited restaurant Fred's opening in Paddington this week, we've round up seven recipes she's shared with us.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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 dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
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.
What brings people together more than tequila? Tequila, tacos and cake.
Kensington, hold onto your hats.
Five airports that go all out on luxury design, premium cuisine and first class service. Transit time never looked so good.
The Chiltern Firehouse is the UK capital's hottest new hotel
André Balazs, the hotelier and restaurateur behind a string of chic properties, including Chateau Marmont in Hollywood, and The Mercer Hotel and The Standard East Village in New York, has opened his first hotel outside the US, in the heart of London's Marylebone.
Chiltern Firehouse was built in a grand Victorian-Gothic style in 1889 to house the crew and horse-drawn fire engines of the Metropolitan Fire Brigade. The fire station closed a decade ago, but during the past two years Balazs and his team have been converting it into London's newest boutique hotel.
The 26 suites feature fires in the bedrooms - coal-effect gas fires, though; not the sort that turn historic buildings into piles of cinders. Australian (and US, UK and EU) electricity sockets are standard. There's a lovely enclosed courtyard with outdoor terrace and dining tables where the carriages used to draw up; the watchtower has views across neighbouring rooftops.
Balazs has persuaded one of London's top chefs, Nuno Mendes, to relinquish his former restaurant, the Michelin-starred Viajante in Bethnal Green, and move to the West End. Mendes is known for his innovative and original dishes, which change daily to reflect seasonality. Bar snacks might include spring rolls coloured with beetroot but tasting of sorrel; entrées could be crisp chicken skin with parmesan. The main courses make use of a charcoal grill, though sous-vide equipment and a Big Green Egg barbecue are also on display in the open kitchen. Puddings are more whimsical, as seen in a panna cotta inspired by baked Alaska. Chiltern Firehouse is London's hottest restaurant right now, and booked months ahead.
Dinner for two with wine costs about $300. Chiltern Firehouse, 1 Chiltern St, Marylebone, London. +44 (0)20 7073 7676.
Read more: Gourmet Traveller's insider's guide to London.
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