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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Bass groper with fish milk, green tomato and potato paper


We use a salty chlorophyll-tasting sea succulent called sea banana on this dish, which adds a nice character. It's picked and washed just before service and kept under a damp cloth. Start this recipe a day ahead to marinate the tomatoes.

You'll need

1 large bass groper (3kg) 160 gm butter, diced 2 tbsp white soy (see note) 100 gm hickory woodchips 100 gm sea banana (see note)   Pickled green tomatoes 70 ml verjuice 4 green tomatoes (about 100gm each)   Fish milk 40 gm mullet roe (see note) Reserved fish bones and skin from above 250 ml (1 cup) grapeseed oil 800 ml milk 80 ml white soy ½ tsp xanthan gum (see note)   Sea parsley oil 100 gm sea parsley (see note) 60 ml (¼ cup) grapeseed oil   Potato paper 1 (200gm) Desiree potato, peeled For deep frying: vegetable oil

Method

  • 01
  • For pickled green tomatoes, simmer verjuice in a saucepan over medium-high heat until reduced to 1 tbsp (5-6 minutes). Place tomatoes over a flame to blister skin, or use a blowtorch, then peel the tomatoes, cut in half and place in a Cryovac bag with reduced verjuice. Cook the tomatoes in a water-bath at 85C for 8 minutes and then set aside in bag for 5 minutes before dropping them into ice water. Once tomatoes are cooled, set aside at room temperature to mature (1 day), then cut into wedges to serve.
  • 02
  • Fillet fish and split along the spine to create two loins per fillet (you can ask your fishmonger to do this). Cut away bloodline and reserve bones and trimmings for the sauce. Refrigerate fillets until required.
  • 03
  • For fish milk, preheat oven to 180C. Combine 180ml hot water and 2 tsp fine sea salt in a bowl, then refrigerate to chill (1 hour). Slit the mullet roe sacks and massage their contents into the cold salt brine, then stir with a whisk to separate the smaller membrane from the roe. Refrigerate the roe in the brine to bloom (3 hours). Strain through a coffee filter or double piece of muslin placed over a sieve and set aside. Chop the reserved bones and trimmings into 4cm chunks. Heat oil in a shallow frying pan, add bones and trimmings in batches and shallow-fry until golden (2-3 minutes per side), then roast in oven in a roasting pan until golden brown (30-40 minutes). Drain off the fat and discard. Combine roasted bones, milk and white soy in a Cryovac bag, seal and cook in a 60C water-bath for 1½ hours. Strain through a fine strainer, discarding solids, then, while still hot, blend milk and xanthan gum with a hand-held blender to a thick cream consistency.
  • 04
  • Smoke the fish with the roe in a cold smoker (5 minutes; see note), then refrigerate.
  • 05
  • Meanwhile, heat the milk sauce, then gradually whisk in the smoked mullet roe.
  • 06
  • Heat a frying pan over high heat, add diced butter and whisk occasionally until golden brown (3-4 minutes). Add white soy and set aside to cool to room temperature, then blend with a hand-held blender to combine. Set aside.
  • 07
  • Season the fish with sea salt, cut into 70gm portions and place in Cryovac bags. Add 2 tsp of soy butter to each bag and refrigerate. Once the butter has set, seal bag and cook in a 48C water-bath until fish starts to flake (16-18 minutes).
  • 08
  • For sea parsley oil, pick the sea parsley and blanch in salted water (3 minutes), then refresh in ice water. Once fully cool, drain the parsley and squeeze it firmly in a clean tea towel to remove all excess water. Blend with grapeseed oil in a Vitamix blender on the highest speed until the mixture gets hot, and quickly cool in a bowl placed over ice. Drain through an oil filter and set the green oil aside in a small squeeze bottle.
  • 09
  • For potato paper, preheat oven to 60C and boil potato in salted water until tender (20-25 minutes). Blend with 2 tsp cooking water in a small blender until smooth. Season with salt to taste and pass through a fine strainer. Spread mixture very thinly (1mm) and evenly with a spatula on 2 large Silpat mats (or oven trays lined with baking paper), pressing firmly once cool, and dehydrate in the oven until completely dried (4-6 hours). Once the papers are fully dry they should easily detach from the sheets. Store in an airtight container. Heat vegetable oil in a deep-fryer to 160C, then fry potato sheets in oil, turning over halfway, until starting to turn golden (2-3 minutes). Just before serving, break into shards.
  • 10
  • To serve, pour a small amount of fish milk onto each plate (you’ll have some remaining), top with fish (slightly separated), green tomatoes, a few drops of sea parsley oil, sea banana tips and potato paper shards.

Note White soy, also called shiro shoyu, is available at specialist Japanese food shops such as Tokyo Mart. Sea bananas are a beach succulent, also known as beach bananas, pigface and karkalla, available at selected greengrocers in season. Xantham gum is a stabilising agent available from health-food shops. You can cold-smoke the fish in a Weber - place smoking chips in a disposable foil tray, heat over a high flame until smoking, then transfer to a Weber with fish and fish roe and close the lid. Sea parsley is occasionally available from Wholefoods House in Waterloo or see Outback Pride for other suppliers.


At A Glance

  • Serves 16 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 16 people

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×