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.

Roast scallops, avocado purée and seaweed


"This is the essence of freshness and simplicity," says Fassnidge. "Look for great Australian fresh scallops."

You'll need

2½ tbsp olive oil 16 seasonal sustainable live scallops, such as Hervey Bay scallops, freshly shucked, cleaned, left on the half shell (see note) 20 gm piece horseradish, finely grated Finely grated rind of 1 lemon   Pickled seaweed 200 ml white wine vinegar 100 gm caster sugar ½ cinnamon quill 1 star anise 2 black peppercorns 50 gm dried wakame (see note)   Avocado purée 3 avocados 50 ml buttermilk Juice of 1 lemon Pinch each of smoked paprika and cayenne pepper 1 tsp finely grated lemon rind

Method

  • 01
  • For pickled seaweed, bring all ingredients (except wakame) and 300ml water to the boil, then remove from heat. Place wakame in a heatproof non-reactive bowl. Pour over hot vinegar mixture. Cool, then refrigerate until required. Remove wakame from liquid, thinly slice and season to taste with salt before serving.
  • 02
  • For avocado purée, process avocado, buttermilk, lemon juice, paprika, cayenne, rind and a large pinch of salt in a blender until smooth. Check seasoning and refrigerate until required.
  • 03
  • Preheat grill on medium heat. Splash olive oil over each scallop, then grill until half-cooked (2-3 minutes). Serve warm, topped with shredded pickled seaweed, avocado purée, grated horseradish and lemon rind.
Note Freshly shucked scallops can be ordered from a good fishmonger. Dried wakame is available from Asian grocers. 

At A Glance

  • Serves 4 - 8 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 4 - 8 people

Drink Suggestion

2007 Tyrrell’s “Belford” Semillon.

Featured in

Nov 2013

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×