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

Salad of grilled baby calamari, radicchio and potatoes


"The complementary flavours of bitter radicchio, grilled calamari and salty capers makes this a winning dish," says Donovan Cooke.

You'll need

20 gm butter, coarsely chopped 2 thick slices (50gm) crustless sourdough bread, cut into 1cm cubes 1 kg baby calamari, cleaned and cut into 5cm pieces 1 radicchio, leaves separated, coarsely torn ½ cup (loosely-packed) flat-leaf parsley leaves golden shallots, thinly sliced 1 tbsp salted baby capers, rinsed and drained well   Marinated kipflers 280 gm kipfler potatoes (about 2 large potatoes), scrubbed 100 ml olive oil 50 ml white wine vinegar 2 garlic cloves, crushed ½ tsp thyme

Method

  • 01
  • For marinated kipflers, cover potatoes with salted cold water in a large saucepan, bring to the boil and cook until tender (10-15 minutes). Meanwhile, blend remaining ingredients in a bowl with a hand-held blender. Drain potatoes, peel and, while still hot, add to marinade, stir to coat and marinate (2-3 hours).
  • 02
  • Melt butter in a small frying pan over medium-high heat, add sourdough cubes and toss occasionally until golden and crisp (3-5 minutes), then drain on paper towels.
  • 03
  • Grill calamari over high heat without turning until coloured on one side (2-3 minutes). Set aside.
  • 04
  • Remove potatoes from marinade and thinly slice, and place in a bowl with radicchio, parsley, shallots, capers and cooked calamari. Drizzle with potato marinade and toss to combine. Season to taste, add croûtons, toss again 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

2008 Castagna Viognier Ingénue, Beechworth.

Featured in

Oct 2014

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×