Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Grilled and poached wild barramundi with red wine sauce


You'll need

250 ml dry red wine 50 ml port 2 golden shallots, thinly sliced 1 head garlic, halved 3 thyme sprigs 250 ml (1 cup) veal stock 60 ml (¼ cup) olive oil, for brushing 6 wild barramundi fillets (about 200gm each) 200 gm sea salt flakes 800 ml chicken or fish stock 12 small Dutch cream potatoes, trimmed into barrel shapes   Gratinated leeks 30 ml extra-virgin olive oil 100 gm dried coarse breadcrumbs 1/3 cup (firmly packed) flat-leaf parsley, coarsely chopped, plus extra to serve 6 small leeks, white parts only 1 tbsp Dijon mustard

Method

  • 01
  • Combine wine, port, shallot, garlic and thyme in a saucepan, stir occasionally over medium heat until it forms a light syrup (15-20 minutes). Add veal stock, cook until reduced to a sauce consistency (15-20 minutes). Remove from heat, strain through a fine sieve (discard solids), keep warm.
  • 02
  • Meanwhile, place fish on a tray, scatter with salt, turn to coat, and stand until fish is lightly salted (10 minutes). Rinse fish under cold water, pat dry with absorbent paper, set aside.
  • 03
  • Meanwhile, for gratinated leeks, preheat oven to 180C. Heat extra-virgin olive oil in a wide saucepan over medium heat. Add breadcrumbs, stir occasionally until golden (4-6 minutes). Season to taste, then stir through parsley and set aside. Meanwhile, blanch leeks in lightly salted boiling water until just tender (5-10 minutes). Drain, cut into 6cm lengths, brush with Dijon mustard and transfer to a baking dish large enough to fit leeks snugly in a single layer. Scatter with breadcrumbs and bake until golden and leeks are warmed through (4-6 minutes).
  • 04
  • Increase oven to 220C. Heat a char-grill pan over high heat, brush fish with oil and grill, skin-side down, until charred and golden (1-2 minutes). Transfer to a shallow baking dish large enough to fit fish snugly, pour in enough chicken stock to half-fill the dish and bake until almost cooked through (10-15 minutes).
  • 05
  • Meanwhile, cook potatoes in boiling salted water over medium-high heat until tender (5-10 minutes). Keep warm.
  • 06
  • Remove fish from pan (discard stock) and serve hot with gratinated leeks, potatoes scattered with parsley, and red wine sauce.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

A light, fresh and fruity gamay from Beaujolais Villages.

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.

×