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.

Most popular recipes summer 2017

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

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."

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.

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.

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.

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Grilled cabbage with miso dressing and nori


"A delicious dish, best cooked on a wood-fired barbecue," says McConnell. "The smokiness adds an incredible depth of flavour. It's a great accompaniment to white meat."

You'll need

1 Chinese cabbage 1 nashi pear, peeled and diced   Miso dressing 10 gm piece ginger, coarsely chopped 70 ml grapeseed oil 1 tbsp rice wine vinegar 1 tbsp white miso paste   Nori powder Finely grated rind of 1 orange 5 nori sheets

Method

  • 01
  • Remove outer leaves of cabbage (reserve for another use). Halve cabbage through the core, place in a steamer over a saucepan of boiling water and steam until the heart is easily pierced with a knife (15-20 minutes). Place in a colander over a bowl, put a saucer on top to weigh cabbage down slightly and refrigerate to cool (2-4 hours).
  • 02
  • For miso dressing, cook ginger in the oil in a frying pan over medium-high heat until golden (5-7 minutes). Cool, then strain, reserving the oil. Pound the ginger to a paste with a mortar and pestle. Add the vinegar and miso paste. While mixing, slowly add the reserved oil to emulsify. Season to taste with salt and white pepper.
  • 03
  • For nori powder, scatter orange rind on a ceramic plate lined with baking paper. Microwave on low at 1-minute intervals, checking to ensure the rind dries but does not burn (2-4 minutes). Set aside. Using tongs, gently wave the nori sheets about 20cm above an open flame to toast until crisp (4-6 seconds). Grind the nori in a spice grinder to a fine powder and combine in a bowl with the orange rind and ¼ tsp sea salt flakes.
  • 04
  • To serve, preheat a char-grill pan or barbecue on high. Pull cabbage leaves apart and pat dry. Brush the leaves with a little oil and grill until charred (1-2 minutes). Transfer cabbage to a bowl and toss with 2 tbsp of dressing or to taste. Arrange the cabbage on a plate, drizzle with a little more dressing, scatter with diced nashi and season with nori powder.

At A Glance

  • Serves 4 - 6 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 - 6 people

Drink Suggestion

Coedo “Beniaka” sweet potato lager, Japan. The malty caramel character and hint of smokiness in this beer balances the sweet charred flavour of the cabbage.

Featured in

Apr 2014

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×