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.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Slow-braised octopus with fennel purée

You'll need

700 gm Roma tomatoes, coarsely chopped 2 each celery stalks, carrots and baby fennel bulbs, coarsely chopped onions, coarsely chopped 1 leek, coarsely chopped 1 parsnip, coarsely chopped ¼ celeriac, coarsely chopped 2 garlic heads, halved 2 sprigs each dill, basil and thyme 2 fresh bay leaves 2 kg octopus tentacles 1 fennel bulb, shaved on a mandolin, fronds reserved   Fennel purée 2 tsp fennel seeds 30 ml extra-virgin olive oil 4 fennel bulbs, coarsely chopped ½ onion, finely chopped 150 ml vegetable stock 50 gm softened butter   Tomato and olive salad 30 ml olive oil, plus extra for drizzling 500 gm (about 1 punnet each) red and yellow cherry tomatoes 50 gm pitted green olives 20 gm capers, finely chopped 20 gm caperberries, thinly sliced ½ garlic clove, finely chopped 1 long red chilli, finely chopped 60 ml dry white wine 25 ml red wine vinegar


  • 01
  • Combine tomato, vegetables, garlic and herbs in a stockpot with 4 litres water and bring to the boil. Meanwhile, bring a large saucepan of salted water to the boil, blanch tentacles (1 minute). Refresh, drain, wipe with absorbent paper then add to stock. Reduce heat to low and simmer until tender (4-5 hours). Set aside in liquid, keep warm.
  • 02
  • Meanwhile, for fennel purée, tie fennel seeds in muslin. Heat olive oil in a saucepan over medium heat, add fennel, onion and fennel seeds, stir occasionally until vegetables are tender (5-7 minutes). Add stock, cover, stir occasionally until vegetables are very tender (4-6 minutes), transfer to a blender, blend until smooth. Pass through a sieve, add butter, season to taste.
  • 03
  • For tomato and olive salad, heat oil in a large frying pan over medium heat, add tomatoes, olives, capers, caperberries, garlic and chilli and stir occasionally until tomatoes soften (8-10 minutes). Deglaze with wine and vinegar, season to taste.
  • 04
  • Remove octopus from liquid, slice thickly. Serve with fennel purée, tomato and olive salad, shaved fennel and fennel fronds.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 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 6 people

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.