The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

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

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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Salted fish with macadamia and native pepper


"Brining is a good way to make the texture and flavour of raw seafood a little more pleasant," says Ben Devlin. "It can firm up the flesh, soften the sinew a little and season it nicely. This works with a wide variety of fish and shellfish, but for this recipe I'd recommend Spanish mackerel, amberjack, albacore or kingfish. If you have the opportunity, blending the macadamia for the milk a day ahead will give a better flavour, but this method on the day also gives a great result. I also like to roast the nuts for the nut milk on a wood barbecue for extra flavour, but roasting them in the oven does a good job too."

You'll need

25 gm (1¼ tbsp fine) sea salt 200 gm boneless skinless Spanish mackerel fillet, cleaned of sinew 75 gm macadamias, plus extra coarsely chopped, to serve 30 ml macadamia oil 2 lemon myrtle leaves ½ tsp dried native pepperberry 1 tbsp lemon juice To serve: mustard leaves or baby rocket leaves, lemon balm or wood sorrel, and edible flowers (optional)

Method

  • 01
  • Preheat oven to 200C. Stir salt and 500ml iced water in a bowl until salt dissolves, then place fish in a container large enough to fit snugly, pour brine over and refrigerate for 20 minutes.
  • 02
  • Spread macadamias on an oven tray and roast until browned and toasted (3-4 minutes), transfer to a blender while still hot, add 1½ tsp macadamia oil and 80ml water and blend until smooth. Place in a piece of muslin or a clean tea towel then squeeze to extract as much milk as possible (discard solids) and refrigerate until required.
  • 03
  • Pound lemon myrtle leaves, pepper berries and lemon juice with a mortar and pestle, until aromatic, then add remaining macadamia oil and pound to combine. Strain dressing through a fine sieve and season to taste.
  • 04
  • Drain fish from brine, pat dry with paper towels, slice thinly across the grain and arrange the slices on a serving plate. Pour macadamia milk into spaces between fish, spoon native pepper dressing over fish, scatter with chopped macadamias, leaves and flowers, and serve.

Note Lemon myrtle plants are available from native plant nurseries. Native pepperberry is available from Herbie's Spices (herbies.com.au); if it's unavailable substitute black peppercorns. Lemon balm is available from Flower Power (flowerpower.com.au) and select nurseries. Wood sorrel, also known as oxalis, is not available commercially; substitute baby sorrel leaves.


At A Glance

  • Serves 4 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 4 people

Featured in

Feb 2016

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×