Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Scallops Rockefeller


You'll need

20 gm butter 2 parsnips (about 200gm each), cut into small cubes 12 large roeless scallops 1 bunch English spinach (about 400gm), leaves picked To serve: extra-virgin olive oil, chervil sprigs and ground licorice root (see note)   Brioche crust 70 gm (1 cup) brioche crumbs 20 gm butter 1 tbsp finely grated parmesan 1 tsp each finely chopped flat-leaf parsley and tarragon 1 lemon, finely grated rind only   Fennel sauce 2 tbsp olive oil 1 baby fennel bulb (about 200gm), coarsely chopped 1 golden shallot, coarsely chopped 500 ml (2 cups) chicken stock 250 ml Pernod 1 tbsp lemon juice, or to taste

Method

  • 01
  • For brioche crust, process ingredients in a food processor until a fine paste forms, season to taste with sea salt and set aside.
  • 02
  • For fennel sauce, heat oil in a frying pan over medium heat, add fennel and shallot and stir occasionally until tender (5-7 minutes). Add stock, Pernod and lemon juice and cook until reduced by half (8-10 minutes). Process fennel mixture in a food processor until smooth, then strain through a fine sieve (discard solids), set aside. Keep warm.
  • 03
  • Preheat oven to 200C. Melt butter in a small frying pan over medium heat, add parsnip and stir until golden (5-10 minutes). Keep warm.
  • 04
  • Meanwhile, blanch spinach (30 seconds), then refresh and drain. Process in a food processor, with a little water, until mixture is smooth, season to taste. Warm gently in a small saucepan before serving.
  • 05
  • Top scallops with a little brioche crust mixture, bake on a baking paper-lined oven tray until golden (3-5 minutes). Divide spinach purée among plates, top with scallops, scatter with parsnip, drizzle with fennel sauce and olive oil, and scatter with chervil sprigs and ground licorice, to taste.
Note Ground licorice root is available from Herbie’s Spices, or select health-food stores.

At A Glance

  • Serves 4 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 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×