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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Okonomiyaki with sticky soy pork belly

Grilled baby snapper with sauce Antiboise


"A simple dish which, when cooked on the wood-fired grill or barbecue, brings out the flavour of the snapper, which is how we cook this at The Atlantic," says Cooke. "For ease, you can use a char-grill plate. Paired with crisp grilled asparagus and the intricate flavours of the Antiboise, this is a very easy and tasty dish."

You'll need

8 baby snapper fillets (about 200gm each), skin on For brushing: olive oil 12 asparagus spears, trimmed To serve: micro-basil and micro-coriander   Sauce Antiboise 150 ml olive oil 2 golden shallots, finely chopped 1 vine-ripened tomato, base scored 5 black olives (such as Kalamata), pitted and quartered 1½ tbsp lemon juice 1½ tbsp each thinly sliced basil and coriander

Method

  • 01
  • For sauce Antiboise, heat olive oil in a frying pan over low-medium heat, add shallot and sauté until tender (1-2 minutes). Blanch tomato until skin splits (20 seconds), then refresh in iced water. Drain, peel, remove seeds (discard), dice flesh, then add to shallot mixture with olives, lemon juice and herbs. Remove from heat, toss to combine, season to taste and set aside.
  • 02
  • Preheat oven to 180C. Brush snapper fillets with olive oil, season and char-grill skin-side down (30 seconds), then transfer to an oven tray lined with baking paper and roast until just cooked through (2-3 minutes).
  • 03
  • Brush asparagus with olive oil and char-grill until warmed and golden (30 seconds to 1 minute), season to taste. Divide among serving plates, top with snapper, dress with the sauce Antiboise, scatter with micro-herbs and serve.

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

2012 Domenica Roussanne Marsanne, Beechworth.

Featured in

Oct 2014

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.

×