The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Thomas Keller: Toasted vegetable jardinière

You'll need

1 small eggplant, thinly sliced 60 gm (2 small) portobello mushrooms 1 small fennel bulb, thinly sliced 1 tbsp extra-virgin olive oil, plus extra for brushing and drizzling 1 small red onion, thinly sliced 1 tsp Chardonnay vinegar 1 tsp finely chopped thyme 1 garlic clove, finely chopped 60 gm shop-bought roast red capsicum, thickly sliced 4 multi-grain bread slices, to serve 60 gm thinly sliced Gruyère, to serve   Rocket purée 250 gm wild rocket, picked 25 ml extra-virgin olive oil


  • 01
  • Preheat oven to 190C. Arrange eggplant in a single layer in a non-reactive dish. Scatter with 20gm fine sea salt and stand to drain bitter juices (1 hour). Drain, rinse and set aside.
  • 02
  • Place eggplant, mushrooms and fennel on a baking paper-lined oven tray, brush with oil, season to taste and roast until tender (20–25 minutes).
  • 03
  • Combine onion, vinegar, thyme, garlic and oil on a baking paper-lined roasting tray, season to taste, cover with foil, roast until tender (20-30 minutes) and cool.
  • 04
  • Meanwhile, for rocket purée, blanch rocket (5-10 seconds), then refresh. Drain well, squeeze out excess moisture, then process in a small food processor until finely chopped (1 minute). With the motor running, slowly add oil and process until a fine paste forms, season to taste and refrigerate until required.
  • 05
  • Preheat a sandwich press to medium heat, spread two bread slices with rocket purée, layer with roast vegetables and Gruyère, season to taste and top with remaining bread slices. Drizzle sandwich with oil and toast until golden (3-4 minutes), serve immediately.

At A Glance

  • Serves 2 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 2 people

Drink Suggestion

A young, savoury sangiovese.

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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