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.

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.

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.

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.

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.

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.

Grilled prawns with honey and preserved lemon


You'll need

12 large green prawns, peeled, tails intact and intestinal tracts removed 1 tbsp olive oil To serve: pinch of saffron threads 24 Claire de Lune or other Sydney rock oysters, to serve   Honey and preserved lemon dressing ¼ preserved lemon rind 1 tbsp honey 3 tsp lemon juice Pinch dried chilli flakes 1½ tbsp extra-virgin olive oil

Method

  • 01
  • For honey and preserved lemon dressing, soak preserved lemon rind in a bowl of water for 1 hour, drain and pat dry using absorbent paper. Coarsely chop, transfer to a mortar and, using a pestle, pound to a fine paste. Add honey, lemon juice, chilli flakes and 1 tbsp water and mix thoroughly to combine. Add olive oil, 1 tsp at a time, blending after each addition with the pestle, until all is incorporated.
  • 02
  • Preheat a barbecue or chargrill pan over high heat. Brush prawns with olive oil and grill for 3-5 minutes on each side or until just cooked. Transfer prawns to a bowl and spoon half of the dressing over. Stand for 5 minutes to marinate, then season to taste with sea salt.
  • 03
  • Serve drizzled with remaining dressing. Scatter a little saffron over and serve immediately with oysters to the side.

“I hate the cliché but I love the ceremony of prawns on the barbecue. If you don’t fancy saffron but feel like a good kick, replace the posh spice with a pinch of dried chilli” - Andrew McConnell

At A Glance

  • Serves 6 people
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

At A Glance

  • Serves 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×