Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Mussels with chilli, garlic and white wine


"Bar Alto's pots of sweet, succulent mussels in chilli sparked tomato broth with slices of perfectly oiled and char-grilled ciabatta have caused such a stir they've introduced an "order it 10 times; get the recipe" rule. I reckon, between us, Gourmet readers must've well and truly met the requirement."
Phil Hambling, Spring Hill, Qld

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

4 Roma tomatoes 50 ml extra-virgin olive oil 1 tbsp finely chopped garlic 1 tsp finely chopped fresh birdseye chilli 2 kg mussels, scrubbed and debearded 250 ml dry white wine 800 gm canned tomato polpa or chopped canned tomatoes ¼ cup each flat-leaf parsley and basil, coarsely chopped, plus extra to serve To serve: toasted ciabatta, drizzled with extra-virgin olive oil

Method

  • 01
  • Bring a small saucepan of water to the boil. Make a small cross incision on the base of each tomato and blanch until skin starts to peel off (30-40 seconds), then place in iced water, peel off skin and coarsely chop tomatoes, discarding seeds.
  • 02
  • Combine extra-virgin olive oil, garlic and chilli in a saucepan over medium-high heat. Add mussels and wine, cover with a lid and shake occasionally until mussels open (2-3 minutes). Strain, reserving liquid, and arrange mussels on a platter. Return liquid to saucepan over high heat, add chopped tomato and canned polpa, and bring to the boil. Add herbs, then pour over mussels. Season to taste, scatter with extra herbs and serve with toasted ciabatta.

At A Glance

  • Serves 4 people
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2017 Restaurant Guide

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At A Glance

  • Serves 4 people

Featured in

Aug 2015

Recipes (12 )

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