The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Baked red mullet with lemon dressing


You'll need

4 large red mullet (about 24cm long), cleaned, fins removed 1½ cups (loosely packed) dill, coarsely chopped 2 tbsp olive oil 1½ cups (loosely packed) flat-leaf parsley, coarsely chopped 1 cup (loosely packed) mint, coarsely chopped 8 anchovy fillets, finely chopped 5 golden shallots, finely chopped To serve: lemon wedges   Lemon dressing 1 garlic clove, finely chopped ½ tbsp Dijon mustard 25 ml lemon juice 25 ml Sherry vinegar 25 ml extra-virgin olive oil 100 ml lemon-infused olive oil

Method

  • 01
  • For lemon dressing, stir garlic, mustard and ½ tbsp sea salt flakes in a bowl, add lemon juice and vinegar, whisk to combine, then add oils and set aside.
  • 02
  • Preheat oven to 180C. Cut 2 incisions in each side of fish and stuff half the dill into incisions. Heat oil in a large ovenproof frying pan over medium-high heat. Add mullet in batches and cook, turning once, until golden (3-4 minutes), then return mullet to pan, transfer to oven and bake until cooked through (6-8 minutes).
  • 03
  • Add parsley, mint, remaining dill, anchovy and shallot to lemon dressing, stir to combine, season to taste, spoon dressing over fish and serve hot with lemon wedges.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

“Would you please ask the kitchen at Neild Avenue for the recipe for baked red mullet?”
Polly Corbett, Eastwood, 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×