We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.
Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!
Subscribe to Gourmet Traveller for your iPad or Android tablet.
Are indigenous flavours the next big thing in chocolate? Lee Tran Lam investigates.
Mezzo-soprano Jose Maria Lo Monaco takes us through Milan, telling us where to shop, eat pizza and buy shoes.
We asked our favourite confectioners and cafe owners from around the country for their hottest tips.
Sydneysiders revive a landmark restaurant in country New South Wales.
You’ve got another chance at last winter’s sell-out drop from Four Pillars.
A bar for art’s sake pops up at Semi Permanent.
Attica chef Ben Shewry has been thinking about your buttocks, and wants to introduce them to an Australian design classic.
Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.
Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.
This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.
Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.
Our guide to the best of the region.
Kick off winter with a week of cheese tasting.
There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet.
From a light and tasty salad to an Asian-inspired broth or a perfectly satisfying pasta, make hot-smoked trout a fridge staple for quick yet elegant meals.
Hot-smoked trout is a great standby for last-minute meals. It
keeps well - up to a month unopened - so is handy to have on hand
in the fridge.
There are different styles of smoked trout: whole rainbow or brown trout, which have a slightly more delicate flavour and texture, and fillets of hot-smoked ocean trout. These are interchangeable; a little bit of either goes a long way regardless. Hot-smoked trout is cooked through and the smoke infuses the flesh; liquid is lost as it cooks and the natural oils and flavour in the fish are concentrated. (The less common cold-smoked version, on the other hand, retains moisture and the smoke only permeates the top layer of flesh.)
Try smoked trout with a dish of boiled potatoes with lemon and mustard dressing, or serve it on top of stewed beans with almonds. It's especially good with pasta, roast tomatoes and basil, too.
For something more Asian-inspired we love flaked trout in a dashi broth with udon noodles, or mixed with salty, sweet, sour and spicy Thai flavours in a salad. And pulsed in a food processor with herbs and crème fraîche it makes a quick dip to serve with toasts.
Smoked trout, pickled beetroot and tomato salad
Serves 4 as a light meal (pictured)
Cook 2 beetroot (400gm) in salted simmering water until tender (30-40 minutes). Drain, peel, cut into chunks and combine in a bowl with 150ml red wine vinegar, 50gm caster sugar, 2 tsp sea salt and 100ml warm water and stand for at least an hour to pickle. In another bowl, toss 200gm assorted tomatoes sliced or halved, 1 tbsp toasted pine nuts, juice of ½ orange, 1-2 tbsp extra-virgin olive oil and a hot-smoked trout, fillets flaked (320gm). Scatter on a plate with pickled beetroot and serve with a scoop of natural yoghurt and top with torn dill.
Smoked trout, potato and preserved lemon salad
Cook 600gm peeled Dutch cream potatoes in boiling salted water until tender (10-15 minutes). Drain, chop and set aside to cool slightly. Add 120gm aïoli, 120gm sour cream, ½ cup finely chopped flat-leaf parsley, finely diced rind of a preserved lemon, 2 finely chopped golden shallots, and the flaked fillets (320gm) of a hot-smoked trout, toss to combine, season to taste and serve.
Pea and lettuce broth with smoked trout
Heat 1 tbsp extra-virgin olive oil in a saucepan over medium heat, add 4 finely diced golden shallots and sauté until tender (3-4 minutes). Add 1 litre chicken stock, 3 cups shredded baby gem lettuce, 3 cups peas, 2 tbsp each chervil and torn basil, bring to the boil, then season to taste. Steam 3 fillets (200gm each) hot-smoked ocean trout to heat through, then flake and place in bowls. Ladle broth over, squeeze in some lemon juice and sprinkle with grated parmesan.
Cavatelli with smoked trout, white wine and crème fraîche
Cook 350gm dried cavatelli in boiling salted water until al dente (7-9 minutes). Meanwhile, heat 30gm butter in a frying pan over medium-high heat, add 2 diced golden shallots and 1 crushed garlic clove, stir until tender (2-3 minutes). Add 125ml dry white wine, bring to the boil for a minute, then stir in flaked fillets (160gm) of ½ smoked trout, 3 tbsp crème fraîche, some chopped spring herbs such as chervil or tarragon and 1 tbsp pasta water. Season to taste and serve hot over drained pasta.
+ To remove the fillets from a whole trout, remove the skin, then the top fillet. Lift the head up and away from the body to take the spine away from the remaining fillet. Use tweezers to remove the finer remaining bones.
+ To reheat smoked trout steam it gently in a steamer over a pan of simmering water; this prevents the meat drying out, since it's already cooked.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Fish in a flash, a chilled soup, no-cook meals – check out o...
Looking for some quick dishes to get you through autumn? We'...
Here's a collection of quick and simple (but no less satisfy...
Take the hard graft out of pounding your own spice mix and p...
Keep a jar or two in the pantry to use with pizza, pasta and...
Your stockpot is still in the cupboard and winter has deplet...
These handy wrappers for dim sum can also do double-duty as ...
A dollop of this staple adds a welcome bite to sharpen and s...
Wondering what to do with that leftover loaf? Here are some ...
The nutty flavour and texture of these little grains of good...
Nuts are a must on the festive menu, not least almonds, the ...
Quinoa keeps well and lends its nutty goodness to salads, sn...
The less time spent in the kitchen on hot days the better, s...
Barramundi en papillote, grilled scallops in the shell, and ...
From an effortless tomato and ricotta herbed tart to Sri Lan...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×