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.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Damien Pignolet's cauliflower, beetroot and celeriac salad with horseradish cream


You'll need

12-18 baby beetroot, scrubbed 1 small cauliflower, cut into small florets 18-24 cherry tomatoes, halved lengthways 1 small garlic clove, lightly smashed 2 tsp thyme leaves 60 ml (¼ cup) extra-virgin olive oil A splash of aged red wine vinegar, such as Forum Cabernet vinegar 1 head each red and white witlof (or 2 white witlof), outer leaves discarded 3-4 tbsp freshly grated horseradish, or prepared horseradish, to taste 125 gm (½ cup) crème fraîche 1 tsp lemon juice ½ celeriac, peeled and cut into 3mm julienne strips 1 bunch chives (optional), finely chopped

Method

  • 01
  • Preheat the oven to 160C. Wrap each beetroot in foil and bake until tender (30-35 minutes). Test for tenderness with a fine skewer; the skewer should almost fall through the beetroot. This will ensure they are cooked and their sweetness is fully developed. Cool for 5 minutes, then squeeze the foil gently to release the skin from each beetroot.
  • 02
  • Soak the cauliflower in very cold water for 10 minutes, then cook in boiling salted water until still slightly crisp (2-3 minutes). Drain and refresh under cold running water, then drain well. Turn onto a clean dry tea towel to absorb any remaining water.
  • 03
  • Place the tomato, garlic, thyme leaves and olive oil in a small shallow pan and season lightly with salt and pepper. Place over the lowest possible heat and allow the tomato to soften so that a little juice merges with the oil (10 minutes). The idea is to perfume the oil and barely soften the tomato, thus releasing more flavour. Transfer to a deep wide plate to cool, adding a little splash of vinegar to the oil, then adjust the seasoning to taste.
  • 04
  • Cut 3cm-long tips from the witlof and reserve, then slice the remainder thinly, avoiding the core.
  • 05
  • Combine the horseradish, crème fraîche and lemon juice in a small bowl and season to taste, then, adding a teaspoon of water at a time, dilute to a thickish pouring consistency.
  • 06
  • Toss the cauliflower, celeriac and witlof with just enough dressing to coat them lightly and share between 6 deep entrée plates. Distribute the beetroot equally (if some are larger, cut them to match the smaller ones), then lightly coat with the horseradish dressing. Tuck the witlof tips here and there between the vegetables.
  • 07
  • Distribute the tomato over the salads, then moisten the tomato and beetroot with some of the tomato poaching oil. Scatter with the chives, if using, and serve immediately.
Note Reproduced from Salades ($59.95, hbk) by Damien Pignolet, with photography by Anson Smart. Published by Lantern, an imprint of Penguin Books. Pignolet’s recipes have been reproduced with minor Gourmet Traveller style changes.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

“This is a great entrée for the winter months when celeriac and fresh horseradish are available. A good quality purchased horseradish such as Tracklements brand may be substituted, of course, if the task of grating horseradish is too daunting. That said, if you have a fruit juice extractor, simply peel the fresh horseradish and put it through the extractor, then mix the grated pulp with the collected juice. Season this with salt and a little lemon juice. Don’t be concerned about the beetroot discolouring the cauliflower.”

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

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.

×