The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Crostini with smoked eel pâté and glacé beetroot


"I love smoked fish, and this eel pâté is delicate, rich and moreish. It goes well with just about any drink and can be made a few days ahead of serving." This recipe makes 24 crostini.

You'll need

1 sourdough baguette, thinly sliced 80 ml (1/3 cup) extra-virgin olive oil   Smoked eel pâté 40 gm butter, coarsely chopped 2 tbsp extra-virgin olive oil 4 golden shallots, thinly sliced 1 smoked eel (450gm), skin removed, bones removed, coarsely flaked 3 thyme sprigs 150 ml dry white wine 250 gm crème fraîche   Glacé beetroot 2 tsp whole allspice 2 tsp black peppercorns 250 gm caster sugar 250 ml (1 cup) balsamic vinegar 1 medium beetroot (190gm), peeled, thinly sliced on a mandolin 1 cinnamon quill

Method

  • 01
  • For eel pâté, heat butter and oil in a deep frying pan over medium heat, add shallots and sauté until pale golden (5-6 minutes). Add eel, thyme and salt to taste (be careful; smoked eel is salty), then stir until eel starts to brown (2-3 minutes). Turn up heat to medium-high and deglaze pan with white wine, simmering until reduced by half (3-5 minutes). Remove from heat, pour mixture into a bowl and refrigerate to cool (45 minutes). Discard thyme, then pulse in a food processor until smooth. Whip crème fraîche in a bowl until soft peaks form and fold into eel mixture. Check seasoning and refrigerate until required. Smoked eel pâté will keep for 4 days in the fridge.
  • 02
  • For glacé beetroot, combine spices, sugar and vinegar in a saucepan and bring to the boil, then simmer over medium heat until reduced by a quarter (10 minutes). Strain into a clean pan, discarding spices. Add beetroot to liquid and gently simmer over medium heat until beetroot is tender and slightly sticky (10-15 minutes). This can be prepared a few days in advance; store in a sealed plastic container. When ready to serve, drain beetroot on absorbent paper.
  • 03
  • Preheat oven to 220C. Place baguette on oven trays, drizzle with oil and toast in the oven, turning once, until golden on both sides (8-10 minutes). Cool completely. Crostini will keep in a sealed container for up to 2 days.
  • 04
  • To serve, scoop 2 tsp of the eel pâté onto each crostini and top with a slice of glacé beetroot.

At A Glance

  • Serves 8 - 10 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 - 10 people

Drink Suggestion

Egly-Ouriet Brut Rosé Grand Cru or Eastern Peake Pinot Taché.

Featured in

Dec 2013

You might also like...

Vegetarian canape recipes

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

Lardo, truffle honey and walnuts

White bean and olive crostini with salami and Pecorino Sardo

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

Yellow split pea dip

conversion tool

 
get the latest news

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

×