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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Quick meals with almonds

Pan-fried trout with almond sauce

Pan-fried trout with almond sauce

Nuts are a must on the festive menu, not least almonds, the most versatile of the bunch.

Nuts don't have a long shelf life, but keeping a packet or two handy at this time of year for festive entertaining is a must. Whether in a spiced mix to have with drinks, or a quick chilled nut-milk soup for a light supper, almonds are among the most versatile. And that includes smoked almonds - their salty smoked flavour adds another element to dishes, such as the pea salad here.

Blanching nuts yourself gives you a creamier nut, and almonds are a good choice since they peel the easiest. Blanch them in boiling water for 40-50 seconds, then drain them and, while they're still warm, tip them into a tea towel and rub away the skins.

The best way to store nuts, meanwhile, is in the freezer in an airtight container. We find the best place to buy nuts is usually from Middle Eastern grocers with a high turnover; your next best bet is from a good delicatessen or grocer. Keep an eye out, too, especially in fine food shops, for Marcona almonds from Spain, which are flatter and rounder than other almonds, and have a superb flavour.

Ajo blanco with jamón Ibérico
Serves 4 as a starter
Place 300gm blanched almonds and 300ml water in a bowl and leave to soften for an hour. Combine 50gm torn crustless sourdough, 1 tbsp each sherry vinegar and extra-virgin olive oil and 1 coarsely chopped garlic clove in a bowl and stand until bread plumps up (5 minutes). Transfer to a blender, add 500ml cold water and drained almonds, and blend until smooth. Season well to taste, strain through a sieve, then refrigerate to chill. Top with baby basil leaves, torn jamón Ibérico, a few extra drops of sherry vinegar and extra-virgin olive oil and a good grind of pepper, and serve chilled.

Spiced almonds
Serves 6-8 as a snack
Gently warm 100ml olive oil in a saucepan over medium heat. Add 500gm natural almonds and stir continuously until light golden (5-10 minutes). Add ¾ tsp each cumin, fenugreek, nigella seeds, fennel seeds and a pinch of chilli powder, stir until fragrant and almonds are coated (1 minute). Transfer to a bowl lined with paper towel, scatter with 1 tbsp sea salt flakes and set aside to cool. Spiced almonds will keep in an airtight container for a week.

Smoked almond, asparagus, pea and feta salad
Serves 4 as a side or starter
Blanch 2 cups peas and 1 bunch trimmed and chopped asparagus until bright green (1-3 minutes). Drain and refresh, drain again. Place in a bowl with a handful of chopped smoked almonds and 1 thinly sliced golden shallot. Add the juice of 1 lemon and 90ml extra-virgin olive oil, season to taste and toss to combine. Stir in 80gm crumbled Persian feta, a mixed handful of torn mint and basil and serve.

Pan-fried trout with almond sauce
Serves 4
Blend 230gm blanched almonds, 1 chopped garlic clove, juice of 1½ lemons and 150ml water in a blender until smooth. Add 2-3 tbsp extra-virgin olive oil and a good pinch of salt and pepper, and pulse until combined. Heat a large non-stick frying pan over high heat, add 1 tbsp olive oil, 20gm butter and 4 river trout fillets (about 150gm each), skin down, and fry until golden and just cooked through (2-3 minutes each side). Serve with almond sauce, lemon wedges and a salad of rocket, parsley, mint and thinly sliced shallot dressed with a lemon vinaigrette and seasoned with sumac to taste.

Hot tip
+ To extract a deeper flavour from almonds and refresh their oils, dry-roast them in a low oven.

Newsletter

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

Latest news
Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017
Our chocolate issue is out now
27.03.2017
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
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...

What to do with leftover bread

Wondering what to do with that leftover loaf? Here are some ...

Quick meals with rolled oats

The nutty flavour and texture of these little grains of good...

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.

×