The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Prawn, corn slaw and chervil rolls

"I'm loving the prawn roll revival at the moment, especially the one from Waterman's Lobster Co. Would you share the recipe?"
Ingrid Hunter, Rose Bay, NSW

To request a recipe, email 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

1 cob sweetcorn with husks and silks 6 white hotdog rolls 100 gm butter, melted 1 kg large uncooked prawns, peeled and cleaned 1 tbsp smoked paprika ¼ cup (loosely packed) chervil To serve: potato chips and pickles (see note)   Confit garlic aïoli 200 ml grapeseed oil 2 garlic cloves, peeled 2 egg yolks 2 tsp Dijon mustard 1 tsp white wine vinegar 1 tsp lemon juice Finely grated rind and juice of ½ lime ½ long red chilli, finely chopped


  • 01
  • Heat a chargrill plate to high. Blanch corn for 1 minute. Drain, then remove husks and silks and grill, turning occasionally, until lightly charred (10-12 minutes). Set aside to cool (5-10 minutes), then remove kernels from cob.
  • 02
  • Meanwhile, for confit garlic aïoli, heat grapeseed oil and garlic in a small saucepan over medium heat. Reduce heat to low, cover and cook until garlic is tender and light golden (30-35 minutes). Reserve garlic and oil separately and let oil cool completely. Blend yolks, mustard, vinegar and lemon juice in a small food processor. Slowly add 150ml reserved grapeseed oil in a thin steady stream until mixture is thick and emulsified. Squeeze confit garlic into mayonnaise and add lime rind and juice and chilli, season to taste and blend until smooth. Refrigerate until required.
  • 03
  • Cut edges from sides of rolls and lightly baste the sides with melted butter. Heat a large frying pan over medium heat and fry cut sides of rolls, turning occasionally, until golden brown (2-3 minutes). Set aside and keep warm.
  • 04
  • Add remaining butter to pan with prawns and half the paprika and fry prawns, turning once, until just cooked through (3-4 minutes). Scatter with remaining paprika, remove from heat and transfer to a bowl to cool briefly (5-7 minutes).
  • 05
  • Meanwhile, combine corn kernels with cup aïoli. Remaining aïoli will keep refrigerated for a week. Add corn mixture to prawns. Coarsely chop three-quarters of the chervil and add to prawns, reserving the rest for garnish.
  • 06
  • Cut rolls through the middle. Fill with prawn and corn mixture, scatter with chervil and serve with chips and pickles.

Note "This prawn, corn slaw and chervil recipe is our Australian take on a New England style of lobster roll," says co-owner Nathanial Hatwell of Waterman's. "Prawns are not only readily available but largely affordable and make a delicious locally sourced ingredient. Given our affinity for Asian spices in Australia, at Waterman's we've worked a couple of chillies into the recipe to amp up the flavour, too." Waterman's Lobster Co uses Cape Cod potato chips and McClure's Pickles.

At A Glance

  • Serves 6 people
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
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 6 people

Featured in

Nov 2015

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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