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 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Parsley velouté with crisp poached egg and ham hock


You'll need

2 cups (loosely packed) flat-leaf parsley (about 1 bunch) 2 tbsp olive oil 1 leek, white part only, coarsely chopped ½ white onion, thinly sliced 1 garlic clove, finely chopped 1 Sebago potato (about 150gm), very thinly sliced 50 ml pouring cream To serve: coarsely torn flat-leaf parsley and baguette   Ham hock 1 smoked ham hock (about 600gm) 2 litres (8 cups) chicken stock 1 celery stalk 1 carrot 2 fresh bay leaves 6 white peppercorns   Crisp egg For greasing: olive oil 5 eggs and 1 egg whisked, for egg wash For dusting: seasoned flour 200 gm dried breadcrumbs For deep frying: vegetable oil

Method

  • 01
  • For ham hock, preheat oven to 130C. Combine all ingredients in a casserole, then bake, covered, until meat is tender (1-1½ hours). Remove hock, then when cool enough to handle, peel and discard fatty exterior and break meat into large pieces (discard bone, sinew, fat). Set aside in a warm place. Strain, reserve 700ml poaching liquor and set aside.
  • 02
  • Blanch parsley in boiling salted water for 20 seconds, drain, refresh in iced water, then drain again. Squeeze excess moisture from parsley, finely chop and set aside. Heat oil in a large saucepan, add leek, onion and garlic, sauté over medium heat until soft (4-6 minutes), add potato and cook for 3-4 minutes. Add reserved poaching liquor, bring to the boil and cook until potato is soft (10-12 minutes). Add cream, transfer to a blender and, with motor running, add chopped blanched parsley, blending well until deep green in colour and smooth. Season to taste with sea salt and freshly ground white pepper, pass through a fine sieve into a saucepan and keep warm.
  • 03
  • Meanwhile, for crisp egg, line a coffee cup with plastic wrap and brush plastic wrap with a little olive oil. Crack an egg into the cup, gather the plastic wrap so the egg is completely wrapped, then twist plastic to secure. Remove from cup and set aside. Repeat with remaining eggs. Bring a large saucepan of water to the boil, add prepared eggs and cook to your liking (7-8 minutes for soft-poached). Chill completely in iced water. Meanwhile, place egg wash, flour and breadcrumbs into separate bowls. Carefully unwrap poached eggs, roll in flour, then egg wash and finally well-seasoned breadcrumbs, shaking off excess at each stage. Preheat oil to 180C in a deep fryer or deep saucepan, add eggs and deep-fry until golden (1-2 minutes). Drain on absorbent paper and keep warm.
  • 04
  • To serve, divide velouté among bowls, place a crisp egg in the middle of each, scatter ham hock and parsley around the egg and serve immediately with a baguette.

"The egg really enriches this velouté as well as giving it a bit of crunch and texture." - Warren Turnbull

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

Drink Suggestion

Rich, New-World chardonnay.

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.

×