Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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?

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.

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.

What to do with leftover bread

Wondering what to do with that leftover loaf? Here are some ideas for making the most of your daily bread.

Good fresh bread needs no recipe to transform it into a delicious meal, but once it's been in the bread-bin a day or two, a little more ingenuity may be needed to get the most out of it. There's not a bread-eating culture in the world that hasn't produced brilliant uses for bakery leftovers, whether it's Italy's panzanella or bruschetta, British bread-and-butter pudding or Spain's gazpacho. Here are a few of our favourite ways to make that special loaf go the extra mile.

Pappa al pomodoro
Serves 6
Heat 125ml olive oil in a frying pan over low-medium heat, then sauté 2 finely chopped white onions and 3 thinly sliced garlic cloves until very soft (10 minutes). Add 1kg coarsely chopped, very ripe Roma tomatoes, 400gm canned tomato polpa (available from select supermarkets and delicatessens, or substitute canned crushed tomatoes), 250gm halved mixed cherry tomatoes and 80ml chicken stock, season to taste, then simmer over medium heat until tomatoes begin to break down (20-25 minutes). Turn off the heat, add 400gm diced day-old sourdough bread and a handful of torn basil, and serve topped with grated Parmigiano-Reggiano.

Clubhouse sandwich
Makes 2 sandwiches
Grill 4 chicken thigh fillets and 130gm smokehouse-style bacon both brushed in a little oil in a char-grill pan until cooked through and charred (6-8 minutes). Slice chicken crossways and set aside. Toast 6 thin slices of sourdough bread in the bacon fat in the pan, turning occasionally, until golden and toasted. Combine 60gm mayonnaise with 4 finely chopped cornichons and 3 tbsp thinly sliced basil, add chicken, season to taste, then spoon onto 2 slices of toast. Season to taste, top with bacon and another slice of toast, then finish with thinly sliced Roma tomato and lettuce, and sandwich with remaining toast.

Parmesan-crumbed chicken, fennel salad and anchovies
Serves 4 as a light meal
Process 300gm day-old sourdough bread to coarse crumbs in a food processor. If bread isn't dry enough to process well, bake in oven at 150C (8-10 minutes). Add 50gm finely grated parmesan, stir to combine and season to taste. Slice 3 chicken breasts (200gm each) diagonally into 8 thin pieces. Place crumbs and 2 lightly beaten eggs in separate bowls, then coat chicken slices first in egg, then in crumbs, shake off excess and set aside. Heat 50gm butter and 2 tbsp olive oil in a non-stick frying pan over medium-high heat and fry half the chicken, turning occasionally, until golden and cooked through (3-4 minutes). Set aside on paper towels. Wipe out pan, add the same quantities of butter and olive oil to pan and repeat with remaining chicken. Combine 2 baby fennel bulbs thinly shaved on a mandolin with 2 tbsp extra-virgin olive oil and juice of 1 lemon in a bowl, season to taste and serve scattered with extra parmesan and anchovy fillets to taste with the parmesan-crumbed chicken.

Fig and bread salad
Serves 4 as a light meal, or 6 as a side
Combine ½ loaf day-old sourdough bread (375gm), torn into bite-size pieces with 8 quartered figs, 1 torn buffalo mozzarella, 8 coarsely torn thin slices prosciutto, 2 thinly sliced golden shallots, rinsed (optional), and 2 cups basil leaves, larger ones torn, in a bowl. Whisk 60ml chardonnay vinegar and 125ml extra-virgin olive oil in a bowl, pour over salad, season to taste, toss to combine and serve.

Hot Tips
+ Bread freezes well, of course, but if you're pressed for freezer-space, consider whizzing it into breadcrumbs and freezing it sealed in bags ready for use in toppings, puddings and crusts.
+ For most of the recipes here we've used a country-style white sourdough loaf, but most types of bread will work. Good texture in the crumb is half the battle, so sliced-white is usually less than ideal.

Newsletter

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

Latest news
Focaccia's comeback
26.06.2017
July Gourmet Traveller out now
26.06.2017
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
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...

Fuss-free summer recipes

Fish in a flash, a chilled soup, no-cook meals – check out o...

Fast autumn recipes

Looking for some quick dishes to get you through autumn? We'...

Fast summer recipes

Here's a collection of quick and simple (but no less satisfy...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

Dumpling wrappers

These handy wrappers for dim sum can also do double-duty as ...

What to do with Dijon mustard

A dollop of this staple adds a welcome bite to sharpen and s...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat

Your stockpot is still in the cupboard and winter has deplet...

Dumpling wrappers

These handy wrappers for dim sum can also do double-duty as ...

What to do with Dijon mustard

A dollop of this staple adds a welcome bite to sharpen and s...

get the latest news

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

×