The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Potato and wild green salad with anchovy dressing


"If you're lucky enough to live close to some good foraging ground, this salad can be partially prepared at home and the remaining ingredients gathered on the way or at the picnic site," writes Dunn. "Of course you can use baby spinach, wild rocket and mizuna, but it's a fabulous feeling to do a little foraging, always provided you are absolutely sure of what you're picking and are confident it hasn't been sprayed."

You'll need

1.2 kg waxy potatoes, such as kipfler or pink fir apple 80 gm wild greens (such as chickweed, dandelion and fat hen), washed   Anchovy dressing 300 ml milk 6 garlic cloves, peeled 3 anchovy fillets 120 ml extra-virgin olive oil 2 tbsp white wine vinegar 1 tsp Dijon mustard

Method

  • 01
  • For anchovy dressing, place milk in a saucepan over medium heat, add garlic cloves and anchovy fillets and bring to the simmer. Cook until garlic is soft (about 10 minutes), then pour contents of pan into a blender. Allow to cool slightly, then add oil, vinegar and mustard and blend until smooth. Season with sea salt and freshly ground black pepper, adjusting acidity with a little extra vinegar if necessary.
  • 02
  • Place potatoes in a large saucepan and cover with cold water. Add a pinch of salt, bring to the boil over high heat, then immediately reduce heat to a gentle simmer. Cook until potatoes are tender when pierced with a skewer (10-15 minutes). Drain and set aside to cool to room temperature, then slice any larger potatoes in half lengthways.
  • 03
  • To serve, place potatoes and wild greens in a large bowl, drizzle with anchovy dressing and toss to combine.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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

Drink Suggestion

Dry, still English-style cider.

Featured in

Nov 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×