Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
Kensington, hold onto your hats.
In a triumph of paddock-to-plate in practice, Paulette Whitney takes her kids to dinner to show them the fruits of their labour.
Sokyo's Chase Kojima's new project is something completely new.
Ben Shewry and David Moyle have big plans for the menu.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
What brings people together more than tequila? Tequila, tacos and cake.
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.
Meet the game-changing Australian chefs pushing boundaries and challenging food norms.
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.
Here’s what to expect when the international event arrives next April.
A kitchen fire has forced Rosa Mitchell’s Punch Lane restaurant to close permanently.
Sichuan pepper adds a mouth-numbing spice. Here are our favourite ways to use it, from fragrant soups to fried eggplant.
As chocolatiers raise the bar on chocolate-making, we've rounded up of our favourite places to shop for the ultimate choc hits.
Take a personal tour of some of Sydney’s more flavoursome highlights with GT chief critic Pat Nourse.
Anchovies are either loathed or loved - you can't be lukewarm about an anchovy. At GT, we are firmly in the "for" camp. A couple of tins of anchovies in the pantry take up very little space, but despite their diminutive size, they pack a serious flavour punch. They add deep savouriness to all sorts of dishes and can be employed in a subtle manner or made the star of the show.
We often add them when sautéeing onion and garlic as the foundation of a dish - an anchovy or two adds a certain something to proceedings, melting away to invisibility, yet leaving their flavoursome mark. We also love to place them centrestage - spiking a lemony, garlicky mayo to serve alongside fried cauliflower, say, or in a take on the classic pissaladière.
Not all anchovies are created equal. Quality is important here, especially in dishes where the anchovies are front and centre. We love the beautifully intense, salt-packed Nardin anchovies (the oil-preserved version is a winner, too), and other brands packed in Spain's Basque country.
The salt-packed ones require a little more fiddling around - they need to have the salt brushed off, be butterflied and the spine taken out, whereas the better oil-packed anchovies are ready to eat. Good anchovies tend to hold their shape well rather than turn to mush, which is why, in our book, paying a little extra is money well spent. They're so good we can (and often do) scoff them straight from the can.
Fried cauliflower with anchovy mayonnaise
Serves 4 as a snack
Process 8 anchovy fillets, 2 egg yolks, 1 tsp Dijon mustard and 1 garlic clove in a food processor until smooth and combined. With the motor running, add 200ml olive oil in a thin steady stream, processing until thick and emulsified. Add 1 tbsp red wine vinegar and a squeeze of lemon juice to taste, process to combine, adjust seasoning and set aside. Heat 2cm olive oil in a large frying pan, add trimmed florets of 1 cauliflower without overcrowding the pan and shallow-fry until golden brown and tender (3-4 minutes; you may need to do this in batches). Drain on paper towels, season to taste with sea salt, freshly ground black pepper and smoked paprika, and serve with lemon wedges and anchovy mayonnaise.
Slow-roasted lamb leg with anchovies and rosemary
Preheat oven to 140C. Take a lamb leg (bone-in, about 2.75kg) and cut 16 small deep incisions at even intervals. Stuff each incision with an anchovy fillet, a couple of rosemary leaves and a halved garlic clove, place in a roasting pan, drizzle with olive oil, season to taste and add 250ml each dry white wine and chicken stock to the pan. Roast, basting occasionally and topping up roasting pan with extra stock if necessary, until very tender and falling from the bone (3½-4 hours). Cover with foil and rest for 20 minutes, then serve with pan juices and lemon roast potatoes.
Onion and anchovy tart
Heat 2 tbsp olive oil in a frying pan over medium-high heat, add 3 very thinly sliced onions and sauté until very soft and caramelised (45-50 minutes). Stir in 1 tbsp coarsely chopped thyme and 1 finely chopped garlic clove, season to taste and set aside to cool. Preheat oven to 200C. Cut a 375gm sheet of butter puff pastry into four squares, place on a baking tray lined with baking paper and score a 1cm border around the edge of each. Prick within the border with a fork, then spread with onion mixture. Place 4 anchovy fillets in a criss-cross pattern and scatter 4 pitted black olives over each tart, then bake until golden and crisp (15-20 minutes). Serve hot, scattered with extra thyme.
Quick anchovy and roast capsicum bruschetta
Serves 4 as a snack
Combine 200gm peeled roasted red capsicum torn into strips in a bowl with 12 anchovy fillets, 1 tbsp olive oil, 1 tbsp red wine vinegar, 1 finely chopped garlic clove and 2 tbsp each coarsely chopped flat-leaf parsley and oregano, season to taste and mix well. Drizzle eight thick slices of sourdough with a little extra oil, toast both sides in a char-grill pan and serve topped with roast capsicum and anchovy mixture.
+ Once a jar or can of anchovies is opened, store in the refrigerator for up to a week.
+ It may seem obvious to say, but when cooking with anchovies remember they're salty so be judicious when seasoning the dish.
After more from these salty saviours? Try our anchovy recipe collection.
Turn festive seafood into something special with flavourful ...
It’s time to turn over a new leaf: these crisp and fresh sal...
Perfect for midweek summer nights, these meals are ready in ...
’Tis the season for turkey, ham and pudding. Whether you’re ...
So you think you know trifle? Think again. Adriano Zumbo tur...
Dare to think outside the box this season with an elegant lu...
Scholarship and street food come together in David Thompson’...
Sweet, juicy and bursting with flavour, strawberries add a b...
It’s been 10 years since Longrain introduced us to big Thai ...
Grab the tongs and novelty apron and fire up your imaginatio...
Fast and fresh food can be ready in just 30 minutes with the...
Where would Spanish cuisine be without the chorizo? This ver...
So you can't wait to watch Julie & Julia and don't have a co...
The Spanish know exactly how to sweeten the post-prandial de...
Who better to extol the virtues of this rich Spanish cuisine...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×