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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

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

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

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

Method

  • 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
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 6 people

Featured in

Nov 2015

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

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

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×