Healthy Eating

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

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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.

Fast autumn dinners

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

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

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.

Four ways with a tin of anchovies

Fried cauliflower with anchovy mayonnaise

Fried cauliflower with anchovy mayonnaise

Packed in salt or preserved in oil, these little fish make a big splash in the flavour stakes.

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
Serves 4-6
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
Serves 4
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.

Hot tips
+ 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.

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