The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Curried young coconut salad with sorrel

"This subtle salad acts like a palate-cleanser alongside the more intensely spiced meats and vegetables at an African barbecue," says Welgemoed.

You'll need

3 young coconuts, drained (water reserved) and quartered 1 cardamom pod, bruised ¼ tsp cumin seeds ¼ tsp ground turmeric ¼ tsp coriander seeds ¼ tsp ground chilli ¼ tsp garlic powder 25 ml vegetable oil 25 ml Champagne vinegar 12 small sorrel leaves, torn 1 tbsp fennel fronds 1 tbsp small purple perilla leaves (see note) 1 tbsp edible flowers (optional; see note), to serve


  • 01
  • Scoop flesh out of coconuts with a large spoon, coarsely chop into bite-sized pieces, place in a bowl and refrigerate until required.
  • 02
  • Dry-roast spices and garlic powder in a frying pan over medium heat until fragrant (1-2 minutes), add vegetable oil and heat until just warm, then allow to cool (10-15 minutes). Pass oil through a fine sieve (discard solids), add vinegar and 30ml reserved coconut water (remainder can be kept to drink), season to taste with sea salt and whisk to combine.
  • 03
  • Arrange coconut on a plate, dress with vinaigrette, then scatter with sorrel, fennel fronds, perilla and flowers and serve.

Note Perilla leaves are available from Asian grocers; substitute shiso. Edible flowers are available from select grocers, garden centres and specialty growers, such as Darling Mills.

At A Glance

  • Serves 6 - 8 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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “+5V 0V Basket Range” chardonnay.

Featured in

Jan 2016

You might also like...

Alistair’s secret barbecue sauce


Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake


Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream


Stanbuli shepherd's salad

Duck rillettes with piccalilli


conversion tool

get the latest news

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