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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

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.

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

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

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.

×