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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

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. 

Slow-roast duck with quinoa, saffron and olives


"Pot-roast duck happens to be one of my all-time favourites," says McEnearney. "Duck is high in linoleic acid, an antioxidant, quinoa is high in protein, saffron is antioxidant and olives are anti-inflammatory."

You'll need

2 pinches of saffron threads 1 Spanish onion, diced 3 garlic cloves, finely chopped 90 ml extra-virgin olive oil, plus extra to serve 300 gm (1½ cups) red quinoa 1 tsp ground allspice ½ tsp each ground cinnamon and sumac Juice of ½ lemon 1 duck (about 1.9kg) 200 gm mixed olives (such as wild and green) To serve: rocket

Method

  • 01
  • Preheat oven to 100C. Place saffron in a bowl with 125ml warm water and a pinch of sea salt, and set aside to infuse (30 minutes).
  • 02
  • Meanwhile, sauté onion and garlic in 60ml olive oil with a pinch of salt over medium heat until tender and translucent (5-6 minutes). Add quinoa and spices and stir to toast (1 minute). Remove from heat, add lemon juice, season to taste and set aside to cool, then stuff quinoa mixture into duck cavity and stand for 30 minutes.
  • 03
  • Heat remaining oil in a large flameproof casserole over medium-high heat and cook duck breast-side down until well-browned (4-5 minutes). Pour saffron and its liquid over duck, add olives to pan, cover with a lid and braise in oven until duck is very tender (2¾-3 hours). Rest for 15 minutes, then drain pan juices into a sauce boat to use as gravy and reserve olives separately. Carve duck and serve with olives and stuffing spooned out. When everyone is nearly finished, serve rocket to help mop up the juices and cleanse the palate.

At A Glance

  • Serves 6 - 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 6 - 8 people

Featured in

Nov 2014

Recipes (10 )

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.

×