Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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 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.

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.

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.

Ham hock soup

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Stingray in saffron and cumin sauce

Raya al pimentón

Antonio Navarro Garcia is a journalist who spent his life telling the stories of the Almerienses, the people of Almería," says Frank Camorra. "He said, 'As the young people leave the land and the seaside villages for the cities, they forget their traditional food and how to cook it.' Over the decades he has compiled books of recipes from around the province. He was only too glad to bring us into his home to show us how to cook this super-smooth and delicious spiced potato and red pepper sauce cooked in stingray stock - it's surprisingly fast to make and quite rich."

You'll need

2 onions, peeled and halved 600 gm skate wings (about 1 large), skinned, bone in 3 green bullhorn capsicum or 1 large green capsicum 4 Desiree potatoes (about 800gm), cut into 3cm pieces 10 nora peppers (45gm; see note) 1 ripe vine-ripened tomato, scored 5 sun-dried tomatoes (not in oil) 2 pinches of saffron threads 2 tsp cumin seed 4 garlic cloves, coarsely chopped 1/2 tsp freshly ground black pepper 80 ml (⅓ cup) mild-flavoured extra-virgin olive oil To serve: robust-flavoured extra-virgin olive oil


  • 01
  • Preheat oven to 180C. Place onions, 2 litres water and 1 tsp salt in a large saucepan over high heat and bring to the boil. Reduce heat to medium, add skate and simmer until cooked through (10-12 minutes). Remove skate (reserve stock) and, when cool enough to handle, remove cartilage and pull flesh away from bone with your hands. Discard cartilage and bones and break flesh into large pieces. Set aside.
  • 02
  • Meanwhile, scorch capsicums one at a time, holding with a pair of metal tongs, over a high gas flame, until skin blackens and flesh is soft (5-7 minutes). Set aside to cool, then rub off the skin. Halve, remove the seeds and cut into strips.
  • 03
  • Place potato, nora peppers, and fresh and sun-dried tomatoes in the reserved stock and simmer over medium heat until potatoes begin to soften (15 minutes). Remove saucepan from heat and remove dried peppers, tomatoes and onion with a slotted spoon to a plate. Cool briefly, then cut peppers in half lengthways and scrape the flesh from the skin with a small knife. Discard skin and seeds. Remove skin from tomato and discard. Reserve stock.
  • 04
  • Meanwhile, dry-roast saffron in a very small saucepan over medium heat until fragrant (10-20 seconds). Remove from heat and add 2 tbsp hot stock to the pan and set aside to infuse.
  • 05
  • Roast cumin seeds on small tray in oven until fragrant (5-8 minutes). Finely pound with a mortar and pestle, then add garlic and black pepper and pound to a paste. Add saffron liquid and grind to a smooth paste. Process paste in a food processor with dried peppers, onion and tomatoes until smooth, then add olive oil with 300ml reserved stock and blend to a thick purée.
  • 06
  • Bring remaining stock to a simmer, add purée and cook until well combined (2-3 minutes).
  • 07
  • Divide sauce and potato among bowls, top with pieces of skate and strips of roasted green pepper, drizzle with olive oil, season to taste and serve.

Note: Dried nora chillies are available from Spanish delicatessens.

Watch Frank Camorra from Melbourne's Movida restaurant make the calamari cooked in olive oil with spiced beetroot salad recipe live from the Harvey Norman Gourmet Institute Event on August 19 at Harvey Norman, Chadstone in an exclusive video on the Harvey Norman website


At A Glance

  • Serves 4 - 6 people
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 - 6 people

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


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

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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