The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Potato waffles


"This was an idea we had after our friend Dan Puskas from Sixpenny did a delicious potato salad on top of a waffle at Rootstock," says Whiteman. "We love potato rosti, we love waffles and we love building our own toppings, so it just makes sense. This is also delicious with smoked eel, blood sausage, crème fraîche with smoked salmon or rashers of crisp bacon." If you don't have a steamer, use a colander on a saucepan of boiling water and cover the potatoes with a tea towel."

You'll need

3 large Desiree potatoes (about 750gm) 50 gm melted butter 2 tbsp olive oil 3 large white onions, thinly sliced 100 gm Comté, finely grated To serve: crisp bacon

Method

  • 01
  • Steam unpeeled potatoes over a saucepan of boiling water until tender when pricked with a knife or skewer (40-50 minutes). Set aside until cool enough to handle, then peel and coarsely grate into a bowl, season to taste, add melted butter and mix well. Set aside.
  • 02
  • Heat oil in a saucepan over medium heat, add onions and cook covered, stirring occasionally, until caramelised (40-50 minutes), season to taste and set aside.
  • 03
  • Preheat oven to 120C. Heat a waffle iron to high, spray well with cooking oil spray, then spoon a quarter of the potato mixture into the iron and spread to 1.5cm thick. Close and cook until potato is golden and crunchy (7-10 minutes). Keep waffle warm in oven on a baking tray lined with baking paper and repeat with remaining potato. Serve waffles warm topped with caramelised onions, grated Comté and crisp.

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.

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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.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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At A Glance

  • Serves 4 people

Drink Suggestion

A refreshing watermelon and mint juice (spiked with vodka for those ready to get back on the drinking train) or a bottle of Jean-Yves Péron Côtillon des Dames if you're settling in for a long lunch with friends.

Featured in

Aug 2014

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