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.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Chicken and mushroom Pithiviers


I like to serve this large Pithiviers whole at the table, then carve it up for guests. Very theatrical.

You'll need

700 gm puff pastry For dusting: plain flour 2 egg yolks, beaten, for eggwash   Herb crepes 60 gm plain flour, sifted 1 egg 200 ml milk 2 tsp each finely chopped chives and parsley 1 tbsp melted butter   Chicken mousse 1 (375 gm) chicken breast, skin and sinew removed, well chilled 60 gm eggwhite (about 2), chilled 150 ml pouring cream, chilled To taste: cayenne pepper   Mushroom duxelles 1½ tbsp olive oil 3 large golden shallots, thinly sliced 2 garlic cloves, coarsely chopped 1 sprig thyme 1 bay leaf 200 gm button mushrooms, sliced 3 (200 gm) king brown mushrooms, sliced 150 gm oyster mushroom, coarsely torn 20 gm (½ cup) dried porcini or morels or combination of both, soaked in ½ cup hot water for 1 hour ¼ cup finely chopped fine herbs, such as chives, tarragon, parsley and chervil

Method

  • 01
  • For herb crêpes, place flour in a bowl. Whisk egg and milk together, then gradually whisk mixture into the flour, season to taste, add the herbs and set aside to rest (30 minutes). Heat a 24cm non-stick frying pan on medium-high heat. Brush with melted butter and pour in enough batter to cover the base (about ¼ cup), swirl and tip out excess, then cook until batter is set (1 minute). Turn upside down on a clean surface and repeat with remaining batter - you'll need 5 crêpes. Cool, then cover with plastic wrap and set aside.
  • 02
  • For chicken mousse, dice chicken and process in a cold food processor with a pinch of salt until smooth, then add eggwhite and continue processing until glossy (10-20 seconds). Transfer the purée to a cold bowl. Whisk in the cream and season to taste with salt, pepper and cayenne, and refrigerate until required.
  • 03
  • For duxelles, combine oil, shallots and garlic with thyme and bay leaf in a large frying pan over medium heat and stir until softened but not coloured (3-5 minutes). Increase heat to high, add fresh mushrooms, season with salt and pepper and fry until golden and moisture has evaporated (5-6 minutes), then drain in a colander. Squeeze water from soaked mushrooms, coarsely chop and sauté briefly in the same pan to dry out (30 seconds to 1 minute), then add to fresh mushrooms. Remove the thyme and bay leaf (discard) and coarsely chop mushroom mixture, then spread on a tray and set aside to cool completely (20 minutes). Stir the fine herbs into the mushroom mixture, then mix into chicken mousse, adjust seasoning and refrigerate until required.
  • 04
  • Preheat oven to 190C. Divide puff pastry into 300gm and 400gm portions and roll each piece on a floured surface to a thickness of around 5mm. Cut the 300gm portion into a 26cm round for the base and the other portion into a 30cm round for the top. Make sure you work quickly and the pastry stays cold. Place the smaller round on a cold, heavy oven tray lightly brushed with cold water (this prevents the pastry from warping in the oven). Overlap 3 or 4 crêpes on top to form a base and place the cold chicken and mushroom mixture on top. Fold the crêpes up and around the mousse to encase it, then place a crêpe on top. Brush around the pastry edges with egg yolk, then place the other pastry round on top. Press the edges together well, then, using a small pointy knife, cut around the base, leaving a good border of about 3cm. Brush the surface of the Pithiviers with egg yolk and refrigerate to set (10-12 minutes). Brush with yolk and refrigerate again, then score the top with a small sharp knife in a curved pinwheel pattern. Bake until shiny and dark golden brown and puffed (40-45 minutes). Rest for 15 minutes before serving.

At A Glance

  • Serves 4 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 people

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

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

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×