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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Anzac biscuits

A classic recipe everyone should have in their repertoire.

Damien Pignolet's leeks vinaigrette


You'll need

12-18 thin leeks, trimmed of all but a trace of the green tops 3 eggs, at fridge temperature ½ iceberg lettuce, core removed, washed and spin-dried, finely shredded ½ cup finely chopped curly-leaf parsley   Vinaigrette 1 heaped tsp Dijon mustard 125 ml (½ cup) extra-virgin olive oil 30-40 ml tarragon vinegar or white-wine vinegar, or to taste

Method

  • 01
  • Make a 2-3cm incision in the centre of the trimmed green tops of the leeks and place them, green-side down, in cold water. Leave for 10 minutes so that any dirt may be released. Trim off the roots, taking care not to disturb the hard bottoms that hold the leeks together.
  • 02
  • Select a wide shallow saucepan that will accommodate the leeks in one layer (or cook them in two batches). Place the leeks in the pan and cover with cold water, adding salt to taste. Be sure the leeks are completely submerged. Bring to the boil over high heat, then cover with a piece of baking paper and simmer gently until the leeks are tender but offer some resistance when pierced with a knife tip (10 minutes). Drain and refresh under cold running water, then stand them, green-side down, in a colander to drain.
  • 03
  • Meanwhile, prick the eggs with a pin then lower into a saucepan of boiling water for 9 minutes. Drain and refresh under cold running water then shell the eggs and chop them coarsely.
  • 04
  • To make the vinaigrette, place the mustard, olive oil and 20ml of the vinegar in a screw-top jar with a good pinch of salt and some pepper, then shake well. Taste and adjust with extra vinegar, salt and pepper to achieve a slightly acid finish.
  • 05
  • Distribute the shaved iceberg between 6 entrée plates, placing the leeks on top. Moisten with the vinaigrette, then scatter with the egg and parsley 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.

“My take on this classic dish is probably more of an hors d’oeuvre than a salad, since the classic recipe consists of poached leeks dressed with a French vinaigrette. I like this variation as it offers a little crunch against the soft texture of the leeks and is a really easy entrée to prepare. Leeks vinaigrette also makes a lovely accompaniment to poached salmon with anchovy butter. Put a bowl of steamed kipfler or chat potatoes on the table for guests to help themselves for a perfect simple meal.”

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...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×