Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Christmas trimmings

When my parents first came to Australia from the foothills of the German Alps, naturally enough their Christmas traditions came with them. We would light real candles on the European fir tree and eat roast goose, braised red cabbage with speck and apple, and rich potato dumplings to mop up the juices - it took a few years before we conceded that this kind of food just didn't make sense on a sweltering hot day. So, like many of those who came from afar, we adapted. The goose became turkey, the hot vegetables became salads and seafood took on a starring role.

Planning the Christmas menu is some­thing in which I now take great pleasure.

I mull over it for weeks, consulting with family members, weighing up traditional versus non-traditional ideas, working hard to ensure the entire feast is well balanced.

What I love about an Australian Christmas is that we can choose to follow tradition, but we're not tied to it - we can bring different flavours and influences to the table. While I like to follow a traditional approach with the roast turkey and the glazed ham, it's in the flavours and accompaniments that I take the menu down a different path.

I once made a beautiful turkey stuffed with burghul, buttery onions, grated orange zest, allspice, pine nuts and currants. These exotic Middle Eastern flavours are festive and relate so well to the spices and fruits used in traditional European Christmas cooking.

I served the Middle Eastern turkey with an orange, date and mint salad drizzled with a Sherry dressing and jewelled with golden fried almonds. It's a salad that's especially good on a hot summer's day.

You could also use the flavours of South East Asia and serve a ham glazed with pineapple and star anise, say, with a salad of watermelon, coriander, mint, finely sliced Spanish onion and a dressing of fish sauce, lime and palm sugar. The rind of the watermelon can be made into an interesting pickle to go with the ham (see our glazed ham with pickled watermelon rind recipe). A finely sliced cabbage and daikon salad with sesame dressing would also work well.

At the risk of stating the obvious, when you're planning your Christmas menu, think first about what's in season, then shop at quality grocers or farmers' markets to ensure you buy ingredients of the best quality and flavour. If I were going to make a fresh tomato salad, for example, I'd buy organic, heirloom varieties because they simply taste the best.

Asparagus is great at this time of year and it adds a bright splash of colour to the table. It's lovely boiled and topped with salty French butter, or char-grilled and dressed with extra-virgin olive oil and a great aged-balsamic vinegar. Or, for something a bit different, try asparagus topped with chopped boiled egg and a dressing made with mayonnaise, yoghurt and herbs.

It might just be my genes talking, but I think a good old-fashioned potato salad is a must. My favourite dressing is crème fraîche, white wine vinegar and mayonnaise with crisp bacon, cornichons and parsley. A salad of Nicola potatoes dressed in extra-virgin olive oil, red wine vinegar, sea salt and loads of chopped parsley is also good. The key here is to buy waxy potatoes (if you can't find Nicola, try kipfler), boil them in their skins, peel and then dress them while they're still warm, so they better absorb the flavours of the dressing. An abundance of soft herbs such as chervil, chives and tarragon is a must.

An interesting chutney or fruit compote is essential to my Christmas lunch. Roasted and salty meats are great with that dollop of spicy sweetness. Figs with star anise and cinnamon, or prune with apple and walnut, or nectarine chutney with coriander and fennel would all be lovely. For jelly, redcurrant and cranberry are obvious winners, but keep an eye out for medlar or crab-apple - they're both delicate and beautifully scented. I also like to have a bowl of fruit on offer to cleanse the palate during the day. I'll buy a bag of the tastiest tree-ripened apricots from my local farmers' market and simply serve them chilled.

There are some foods, too, like roasted chestnuts, that may not be in season here, but are fun to serve at Christmas regardless when they connect us with memories of childhood. The scents and tastes of foods are the most evocative of memories. For me, baking my mother's stollen is essential - the combination of those particular spices is everything that spells Christmas for me, so I wouldn't change a bit of it.

Frohe Weihnachten!

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Bacon Week 2017
19.06.2017
On the Pass: Jorge Vallejo, Quintonil
29.05.2017
Our June issue is on sale now
25.05.2017
What is rou jia mo?
28.04.2017
OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

How to carve a jack-o'-lantern

We ask three American chefs to share their pumpkin carving s...

How to grow chillies

This is the time of year for vegetables that like it hot and...

How to grow garlic

Garlic has a long growing time, but low maintenance and fres...

How to grow broccoli

Broccoli is the most prolific member of the brassica family ...

How to pickle fruit and vegetables

I’m keen to get in on this pickling thing. Where’s a good pl...

How to plant broad beans

Plant broad beans now, when the weather is cool, and they’ll...

How to cook wagyu

I’ve been noticing restaurant-grade wagyu in good butcher’s ...

Classic Sunday roast ideas

What’s the key to nailing a really good classic Sunday roast...

Quick meals with chilli bean paste

This handy Chinese condiment is a sure-fire speedy way of ad...

What is Buddha’s hand?

This freakishly shaped fruit, aka fingered citron, hails fro...

Best meat for big parties

What can you suggest that’s low maintenance and high impact ...

Are any spring flowers worth eating?

With borage flowers and violets everywhere, it’s easy to for...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×