GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Noma Australia in the glass: Mads Kleppe, Head Sommelier, Noma

Gourmet Traveller catches up with Noma Australia head sommelier Mads Kleppe.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Shane Osborn: Grilled marron with fennel salad and green olive and vanilla velouté


You'll need

4 live marron 1 fennel bulb, shaved 1 lemon, juice only 2 tbsp olive oil   Green olive and vanilla velouté 8 (55gm) green Cerignola olives, pitted (see note) 50 gm fennel bulb, finely chopped 40 gm butter, coarsely chopped 1 tarragon sprig ½ golden shallot, thinly sliced ½ garlic clove, finely chopped ½ vanilla bean 125 ml dry vermouth 250 ml (1 cup) chicken stock 125 ml heavy cream (45% milk fat) 2 tsp lemon juice, or to taste

Method

  • 01
  • For green olive and vanilla velouté, thinly slice one-third of the olives and set aside. Finely chop remaining olives and combine with fennel, butter, tarragon, shallot, garlic and vanilla in a saucepan over low heat, season to taste, cover with a lid and cook until vegetables are tender (10-15 minutes). Add vermouth and cook over low-medium heat until reduced by two-thirds (20-30 minutes), add stock and simmer until reduced by one-third (20 minutes), then add cream and simmer for 5 minutes. Strain through a fine sieve, season to taste with lemon juice, add remaining olives and keep warm. Makes 375ml.
  • 02
  • Place marron in the freezer until they are rendered insensible (15-20 minutes), then insert a knife into the base of their heads to kill them humanely. Bring a large saucepan of salted water to the boil. Add marron, bring back to a gentle boil and cook until almost cooked through and bright red (3-5 minutes). Drain and refresh.
  • 03
  • Meanwhile, preheat a grill to high. Combine fennel, lemon juice and oil in a bowl, season to taste and set aside. Halve marron lengthways through shell, place cut-side up on an oven tray, grill until just cooked though (1-2 minutes). Serve immediately scattered with fennel mixture and drizzled with green olive and vanilla velouté.
Note Cerignola olives are available from select delicatessens. You can substitute other large green olives.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 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
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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 8 people

Drink Suggestion

Sancerre.

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×