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.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Damien Pignolet's salad of grilled scallops, witlof, Roquefort and hazelnuts


"One autumn afternoon while on holiday in Paris, I discovered a tiny restaurant with walls covered in white and blue tiles, a former crèmerie," says Damien Pignolet. "Reading the menu I was entranced by this at first curious-sounding salad. On second thought, it was the perfect balance of sweet, salty and acidic flavours, with the texture of seared scallops contrasted by the slight bitterness of the witlof and married by the toasty hazelnut vinaigrette. I asked the young waiter if there might be a table available for dinner and he obliged with, 'Bien sûr, Monsieur.' At 11pm I returned to enjoy this brilliant salade composée. I brought it back to my then restaurant, Claude's, and then to Bistro Moncur in Sydney. Now I'm at Regatta in Rose Bay and we offer this marvel as a special; it's always well received, I guess because it ticks all the palate boxes."

You'll need

50 gm hazelnuts 600 gm scallops, roe attached, hard white muscle trimmed 1 tbsp vegetable oil 3-4 witlof, trimmed, leaves separated 120 gm Roquefort, broken into pieces and refrigerated again   Hazelnut vinaigrette 60 ml (1/4 cup) vegetable oil 2 tbsp hazelnut oil 1½ tbsp cider vinegar, or to taste (see note)

Method

  • 01
  • Lightly toast hazelnuts in a dry frying pan over medium-high heat (3-4 minutes). Tip into a tea towel and rub off the skins, then coarsely chop.
  • 02
  • For hazelnut vinaigrette, whisk ingredients and finely ground white pepper to taste in a large bowl, adjusting ingredients to create a spike of acidity.
  • 03
  • Heat a frying pan over very high heat. Pat scallops dry with paper towels, brush pan with oil, season scallops and sear in 3 batches, turning once, until a crust forms, keeping the flesh close to raw internally (1 minute each side). As each batch is seared toss in the bowl with vinaigrette.
  • 04
  • Arrange witlof, scallops and Roquefort on plates, sprinkle with hazelnuts, drizzle with vinaigrette, season to taste and serve.

At A Glance

  • Serves 6 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 people

Additional Notes

Damien Pignolet likes to use vinaigre de cidre aux algues, échalotes et la fleur de sel (cider vinegar infused with seaweed, shallots and fleur de sel), available at Simon Johnson.

Featured in

Nov 2016

You might also like...

Bodega's pork and octopus salad

recipes

Layered green salad with buttery croutons and French dressing

Smoked trout, carrot and beetroot salad

recipes

Freekeh, sour cherry and feta salad

Herb and ginger salad

recipes

Santorini salad

Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

recipes

conversion tool

 
get the latest news

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

×