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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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.

Salad of smoked bonito, piquillo peppers and celery


You'll need

150 gm bonito fillets, skin on 30 gm sea salt 50 gm brown sugar 300 ml extra-virgin olive oil 1 small celery stalk (from the inner section of the bunch), thinly sliced, leaves torn 1 Lebanese cucumber, thinly sliced 1-1½ piquillo peppers, sliced (see note) 1 spring onion, thinly sliced   Vinaigrette 40 ml extra-virgin olive oil 40 ml white vinegar ½ garlic clove, microplaned

Method

  • 01
  • Put the bonito fillets in a non-reactive container. Whisk the salt, brown sugar and 750ml (3 cups) water in a bowl until the salt and sugar have dissolved, then pour onto the fish, cover and refrigerate to brine lightly for 20 minutes.
  • 02
  • Remove the fillets from the brine, pat them dry with absorbent paper, then cold-smoke them (see note) for 15-20 minutes at medium-high smoke.
  • 03
  • Heat the extra-virgin olive oil in a small saucepan over low heat. Add the bonito fillets and poach in the oil, warming them through until they’re flaking apart. Remove with a slotted spoon. Once cool enough to handle, peel off and discard the skin, then flake the fish.
  • 04
  • For the vinaigrette, place all ingredients in a bowl, season with a pinch of fine sea salt and whisk to combine.
  • 05
  • Arrange the flaked bonito, celery and leaves, cucumber and piquillo pepper on a plate. Drizzle with the vinaigrette and finish with spring onion.
Note Piquillo peppers are available from select delicatessens. Milgate and Abrahanowicz like to use the cold smoking method because it gives more control over temperature and a more delicate finish to the fish. They use a little charcoal just to get the wood chips started; you want to produce plenty of smoke but no fire. Cold-smokers are available from specialist barbecue stores. This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 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 8 people

Featured in

Nov 2013

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

Kingfish and scallop ceviche with tomato oil

Recipes with scallops

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Nine ways to dress oysters

recipes

Indian-style prawn, turmeric and okra curry

Fresh chilli recipes

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

Fresh chilli recipes

recipes

Steamed flounder with shallot and chilli dressing

conversion tool

 
get the latest news

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

×