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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Ham hock soup

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Radish and preserved lemon salad


"During my residency in Morocco, the daughter of my farmer invited me out to spend the Eid festival with her family in the countryside," says Gregory. "We slaughtered one of their goats, as is traditional, with the whole family helping. Then they grilled the goat heart and liver over charcoal and we ate it in the sun with a salad of freshly dug radishes and preserved lemons. It was peppery, sour and salty and just delicious."

You'll need

600 gm assorted heirloom tomatoes, halved To serve: caster sugar and extra-virgin olive oil 1 bunch radishes (about 8 radishes), halved or quartered if large 20 Sicilian green olives, cheeks removed 15 lemon verbena leaves (optional)   Pickled radishes 125 ml (½ cup) distilled vinegar 55 gm (¼ cup) caster sugar 1 bunch radishes (8 radishes), halved or quartered if large   Preserved lemon vinaigrette 80 ml (1/3 cup) chardonnay vinegar 60 gm caster sugar Peel from ½ preserved lemon, rinsed and finely chopped 100 ml extra-virgin olive oil

Method

  • 01
  • For pickled radishes, combine vinegar, sugar and ¾ cup water in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar, then set aside to cool. Add radishes and leave to marinate for 1 hour.
  • 02
  • For preserved lemon vinaigrette, combine chardonnay vinegar, sugar and preserved lemon in a small saucepan and bring to a simmer, then simmer until the mixture has a nice balance of sweet, sour and salty (about 2 minutes). Set aside to cool, then add olive oil and season to taste.
  • 03
  • To serve, place tomatoes in a bowl and season well with salt, sugar and olive oil. Add radishes, pickled radishes and olives. Dress everything with the preserved lemon vinaigrette and garnish with lemon verbena leaves.

At A Glance

  • Serves 8 - 10 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 8 - 10 people

Featured in

Dec 2015

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast summer dinners

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Six fast noodle recipes

recipes

Sparkling cherry crush

Bullshot

recipes

conversion tool

 
get the latest news

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

×