The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

At A Glance

  • Serves 6 - 8 people

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “Weird Berries in the Woods” gewürtztraminer.

Featured in

Jan 2016

Corn salad with prawn salt


"Corn, or mielies, is an essential part of African eating," says Welgemoed. "It's a staple across the continent and is used in different forms as an accompaniment for the majority of meals."

You'll need

5 fresh bay leaves, thinly sliced, plus 1 extra, thinly sliced, to serve 125 gm unsalted butter, softened 9 corn cobs, husks and silk removed 1½ tsp ground chilli   Prawn salt 80 ml (1/3 cup) vegetable oil 5 uncooked prawn heads, halved (see note) Finely grated rind of 1 lemon 1 garlic clove, bruised

Method

  • 01
  • Light a hardwood or charcoal barbecue and burn it down to embers (about 1 hour for wood, 30-40 minutes for charcoal).
  • 02
  • Meanwhile, process bay leaves in a high speed blender or with a mortar and pestle until finely chopped or crushed. Reserve a large pinch to serve and stir remaining into butter.
  • 03
  • For prawn salt, heat oil in a small frying pan over high heat. Add prawn heads and fry until crisp (2½-3 minutes; be careful, oil will spit). Add lemon rind and garlic, remove from heat and drain on paper towels (reserve prawn oil for use in salad dressings and to season dishes; it will keep refrigerated for 1 week.) Process prawn heads in a food processor or blender on high speed with 3 tsp sea salt to a fine powder, transfer to a bowl and refrigerate until required. This recipe makes more prawn salt than you need here, but will keep refrigerated in an airtight container for a week.
  • 04
  • Barbecue corn, turning occasionally, until scorched and tender (8-10 minutes). Set aside until just cool enough to handle, then cut off kernels with a serrated knife and place in a bowl. Add a few tablespoons bay butter and the ground chilli, stir to combine, then serve topped with extra bay butter, season with prawn salt to taste and scatter with remaining chopped bay.

Note Ask your fishmonger for prawn heads; otherwise buy whole uncooked prawns for the heads, and cook them on the barbecue to eat as a snack while you cook the corn, or chop them and add them to the salad.


At A Glance

  • Serves 6 - 8 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 6 - 8 people

Drink Suggestion

Ochota Barrels “Weird Berries in the Woods” gewürtztraminer.

Featured in

Jan 2016

You might also like...

Spring salad recipes

recipes

Raclette with smoked bacon and fine herb salad

Chilled recipes for summer

recipes

Pork crackling, prawn and watercress salad

Fresh chilli recipes

recipes

Homemade yoghurt with strawberry and watermelon salad

Christmas vegetarian recipes

recipes

Baked chicken with yoghurt

Barbecued dessert recipes

recipes

Duck, orange and beetroot salad

Roast chicken salad with cider, apple and witlof

recipes

Lentil, goat’s cheese and hazelnut salad

conversion tool

 
get the latest news

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

×