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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Tarte a la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

Olive oil-poached groper with romesco crumbs, pumpkin purée and caperberry and olive salad


You'll need

1¾ litres (7 cups) olive oil 1 sprig each of thyme and rosemary 500 ml (2 cups) balsamic vinegar 4 (about 180gm each) skinless Bass groper fillets, or other white-fleshed fish such as hapuka or Murray cod   Pumpkin purée 375 gm peeled butternut pumpkin, finely chopped 100 ml pouring cream 50 ml milk 25 gm salted butter, coarsely chopped   Romesco crumbs 100 gm dried breadcrumbs ½ tsp smoked sweet paprika 2 tsp pine nuts, roasted   Caperberry and olive salad 12 caperberries 4 large green olives, cheeks removed 1 (about 250gm) oxheart tomato, blanched, peeled and cut into 1cm dice 8 large flat-leaf parsley leaves 1 tbsp extra-virgin olive oil 2 tsp chardonnay vinegar

Method

  • 01
  • Combine oil, thyme and rosemary in a large frying pan over low heat and heat oil to 65C. Maintain this temperature until herbs infuse (about 1 hour).
  • 02
  • Meanwhile, simmer vinegar in a saucepan over low-medium heat until reduced to 165ml (about 40 minutes).
  • 03
  • For pumpkin purée, combine ingredients in a saucepan, bring to the boil, reduce heat to low and simmer until pumpkin is tender (about 15 minutes). Cool slightly. Transfer to a blender and blend until smooth. Season to taste with freshly ground black pepper.
  • 04
  • For romesco crumbs, process breadcrumbs and paprika in a blender until combined, gradually add pine nuts and process until finely chopped. Set aside.
  • 05
  • For caperberry and olive salad, combine all ingredients in a bowl and set aside.
  • 06
  • Poach fish skin-side down in infused oil (at 65C) for 8 minutes for medium rare or until fish is cooked to your liking. Remove fish from oil and pat dry using absorbent paper. Cover flesh side of fish with romesco crumbs and keep warm. Divide pumpkin purée between plates, drizzle with balsamic reduction, top with fish and serve with caperberry and olive salad to the side.

"Is there a better place in Sydney than Catalina to enjoy great food and views? I especially liked chef Paul McMahon's olive oil-poached groper and would love the recipe."
Mel Parsons, Mt Colah, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


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

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×