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 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.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

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)


  • 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
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


Smashed beetroot, quinoa, egg and avocado salad

Layered green salad with buttery croutons and French dressing


Smoked trout, carrot and beetroot salad

Santorini salad


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

Roast chicken salad with celeriac, radicchio and pink grapefruit


conversion tool

get the latest news

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