Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and you'll get 15 issues for $79.95. That's a savings of 40% off the annual retail price. Offer ends 25 January.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Australian expats' most-missed hometown favourites

As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Summer sides

Go beyond the usual big green salad with our collection of summer sides including a minty potato and pea salad, barbecued corn with chipotle salt and sour cream, coleslaw with buttermilk, lemon mayonnaise and smoked almonds, and many more options for summer entertaining.

Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

French-inspired fish soup


You'll need

1 kg black mussels, scrubbed and beards removed 4 400gm whole pink snapper, red emperor or coral trout, cleaned, filleted and heads reserved 2 bulbs baby fennel, fronds removed and reserved 2 stalks celery, from heart, cut into 1 cm pieces 6 spring onions bulbs 1 carrot, cut into 1cm pieces 100 ml extra-virgin olive oil 2 cloves garlic, bruised 150 ml Noilly Prat 500 ml (2 cups) chicken stock 2 pinches saffron threads 1 sprig thyme 6 vine-ripened Roma tomatoes, blanched, deseeded and cut into 1cm pieces 6 small baby fennel (see note) ½ cup flat-leaf parsley, thinly sliced To garnish: chervil cress To serve: crusty bread and aïoli

Method

  • 01
  • Place mussels in a bowl, pour over 100ml wine. Heat a heavy-based saucepan over high heat for 2 minutes, add mussels and wine, cover, cook for 2-3 minutes, shaking pan occassionally until mussels open. Strain, reserving juices and cool. Remove mussels from shells, discard shells and unopened mussels. Strain juices through a muslin-lined sieve. You will need 200ml. Refrigerate mussels and juice until needed.
  • 02
  • Using a large cleaver, halve snapper heads. Coarsely chop 1 bulb of fennel, 1 stalk of celery, 3 spring onions and carrot. Heat olive oil in a large heavy-based saucepan over medium heat, add fish heads, vegetables and garlic, sauté for 10 minutes or until soft, add Noilly Prat, cook until almost evaporated. Add remaining wine, cook for 5 minutes or until evaporated, add chicken stock, 1 litre of water, reserved mussel juice, a pinch of saffron and thyme. Bring to boil, reduce heat, simmer for 1 hour. Strain through a muslin-lined sieve into a saucepan. Discard solids.
  • 03
  • Heat stock over medium heat, bring to the boil, cook for 30 minutes or until reduced by half. Season to taste with sea salt and freshly ground black pepper. Finely chop remaining large baby fennel, celery and spring onion. Add vegetables, tomatoes, small baby fennel and remaining saffron to stock, bring to the boil, reduce heat to a simmer. Add snapper fillets, cook for 4 minutes or until cooked through, add mussels and cook for another minute or until heated through. To serve, place a snapper fillet in each serving bowl, top with mussels, then ladle over soup and vegetables and scatter with reserved fennel fronds and herbs. Serve with crusty bread and aïoli if desired.
Note Small baby fennel is available from select delicatessens.

At A Glance

  • Serves 8 people
Win
a trip to the Gold Coast!

Celebrate the opening of Kiyomi with an accommodation and dining package for two people at Jupiters Hotel & Casino on the Gold Coast.

Read More
Win
dinner for two at Park Hyatt Sydney!

Win one of two double passes to enjoy a uniquely crafted seven-course dinner tasting menu at Park Hyatt Sydney.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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