The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Perfect match: bacalao tostada with albariño


You'll need

  Bacalao 500 gm salt cod, soaked in 3 changes of cold water overnight, drained (see note) 100 gm (½ cup) chickpeas, soaked in water overnight, drained 1 Spanish onion, thinly sliced 1½ cup (loosely packed) flat-leaf parsley leaves 60 ml (¼ cup) extra-virgin olive oil 8 slices sourdough bread 4 cloves garlic, sliced in half lengthways   Lemon and smoked paprika dressing ½ tsp smoked sweet paprika 1 lemon, rind zested, white pith removed and flesh segmented 2 tbsp extra-virgin olive oil

Method

  • 01
  • Place salt cod in a large saucepan, cover with water and bring to the boil. Cook over medium-high heat for 45 minutes or until cod flakes. Drain, then flake flesh into a large bowl, discarding bones and skin.
  • 02
  • Cook chickpeas in boiling water for 40 minutes or until tender. Drain, refresh in cold water and add to cod with onion and parsley.
  • 03
  • For dressing, combine all ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
  • 04
  • Preheat oven to 200C. Brush sourdough with olive oil, place on an oven tray and bake for 5 minutes or until golden. Rub one side of sourdough with cut side of garlic and season to taste. Drizzle dressing over salt cod mixture and toss to combine. Spoon on to toast and serve immediately.

Note You will need to begin this recipe the day before. Salt cod, known as bacalao in Spain and bacalhau in Portugual, is available from Italian, Spanish and Portuguese delicatessens.


Salt cod, paprika, lemon juice, garlic… Where else could we be but Spain or Portugal? The white albariño grape is grown in Rías Baixas up in Spain's north-western coastal region of Galicia, and it's also grown just over the border in Portugal's northern Vinho Verde region (where it's known as alvarinho). In both places, the dry white wines made from this grape seem to combine riesling-like floral crispness with elements of viognier-like fatness and creamy richness. Needless to say, then, that a white made from albariño would be the perfect thing to drink with this flavourful dish. - Max Allen


At A Glance

  • Serves 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 8 people

Featured in

Mar 2007

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×