Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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.

Herb panna cotta with beetroot, freekeh and walnut dressing


"Would you ask Ten Minutes by Tractor to part with the recipe for their beetroot salad with panna cotta?"
Leyla Longford, St Kilda East, Vic

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.

You'll need

300 ml (1¼ cup) red wine vinegar 100 ml balsamic vinegar 4 garlic cloves, crushed 2 sprigs each thyme and rosemary 2 fresh bay leaves 8 black peppercorns, cracked 2 tbsp white sugar 4 each small red and golden beetroot, unpeeled 2 Fuji apples, unpeeled, cut into matchsticks Juice of ½ lemon To serve: soft goat’s curd, mustard cress and beetroot chips (see note)   Herb panna cotta 150 ml pouring cream 50 ml milk, at room temperature 2 titanium-strength gelatine leaves, softened in cold water for 5 minutes 5 basil leaves, thinly sliced ¼ cup (loosely packed) each finely chopped chervil and chives 2 tbsp finely chopped dill 50 gm baby spinach   Freekeh salad 150 gm cracked freekeh 1 garlic clove, bruised 2 tbsp walnut oil 2 tsp honey 3 tsp Dijon mustard 1½ tbsp red wine vinegar   Walnut vinaigrette 80 ml (1/3 cup) red wine vinegar 2½ tbsp grapeseed oil 1 tsp Dijon mustard 80 gm roasted walnuts, coarsely chopped

Method

  • 01
  • Combine vinegars, garlic, herbs, peppercorns, sugar and 1 litre water, divide equally into 2 small saucepans, Add red and golden beetroot to separate saucepans, season to taste, bring to the boil, then simmer over medium heat until easily pierced with a knife (30-40 minutes). Cool in liquid, then drain, peel and slice into thin rounds.
  • 02
  • For herb panna cotta, heat half the cream and milk in a saucepan over low heat until just warm. Squeeze excess water from gelatine and add to cream mixture. Remove from heat, add remaining cream and milk and stir to dissolve (1 minute). Purée herbs and spinach in a blender, then add to cream mixture. Pour into a 10cm-square container and refrigerate until firm (2 hours). Before serving, turn out onto a board and cut into 3cm squares.
  • 03
  • Cook freekeh and garlic in a saucepan of boiling salted water until tender (15-20 minutes). Drain, discard garlic, refresh freekeh in cold water, then drain well and toss with remaining ingredients.
  • 04
  • For vinaigrette, whisk together vinegar, oil and mustard, add walnuts and season to taste.
  • 05
  • Toss apple in lemon juice. To serve, divide freekeh among plates, top with beetroot, panna cotta and goat’s curd, drizzle with vinaigrette and garnish with apple, cress and beetroot chips.

Note Beetroot chips are available at health food stores.


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

May 2014

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.

×