Gourmet Fast app

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

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

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...

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 Sydney Restaurants 2014

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

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

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

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Coorong mullet escabeche


You'll need

25 ml olive oil 1 garlic clove, thinly sliced 100 gm (about 1 bunch) Dutch carrots, thinly sliced diagonally 1 celery stalk, peeled, thinly sliced diagonally ¼ small fennel bulb, peeled, shaved on a mandolin ½ red birds-eye chilli, thinly sliced 75 ml cabernet sauvignon vinegar 2½ tsp caster sugar 1¼ tbsp sweet smoked paprika Pinch of saffron threads Finely grated rind and juice of 1½ navel oranges (165ml juice) 75 ml dry white wine 250 ml (1 cup) fish or chicken stock small Spanish onions, thinly sliced 50 gm pitted black manzanillo olives 75 gm podded broad beans (about 300gm unpodded), blanched and peeled 1½ tbsp extra-virgin olive oil, plus extra for brushing ½ cup (loosely packed) basil leaves 3 coorong or red mullet fillets (about 80gm each), pin-boned, halved

Method

  • 01
  • Heat olive oil in a wide saucepan over low heat, add garlic and stir until aromatic (1-2 minutes), then add carrot, celery, fennel and chilli and stir occasionally until soft (5-7 minutes). Add vinegar, sugar, paprika and saffron, stir to combine and season to taste with sea salt. Add rind, juice, wine and stock, bring to the boil over medium heat, then simmer over low heat until vegetables are very tender (10-15 minutes). Add onion, olives and broad beans, remove from heat and set aside to cool. Drain (reserve 125ml liquid), then combine vegetables with extra-virgin olive oil, basil and reserved liquid.
  • 02
  • Preheat a grill to high. Lightly season mullet, brush skin side with olive oil and place skin-side down on an oil-greased baking tray. Grill until just cooked through (2-3 minutes) and serve immediately with vegetable mixture.

At A Glance

  • Serves 6 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

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 6 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.