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

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?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, 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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

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.

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.

Mexican poached seafood salad


You'll need

  Salad 2½ cups fish stock 500 gm blue-eye trevalla, cut into 2.5cm pieces 500 gm ocean trout, skinned, pin-boned and cut into 2.5cm pieces 750 gm green prawns, peeled and cleaned, leaving tails intact 600 gm squid, cleaned, tentacles reserved, and cut into 1cm-wide rings ¼ cup lime juice, plus lime wedges, to serve 2 Lebanese cucumbers, peeled, seeded and cut on the diagonal 1 Spanish onion, halved and thinly sliced 2 large mangoes (about 1kg), peeled, seeded and cut into 2cm pieces 2 tbsp torn oregano leaves To serve: olive oil   Sauce 2 large (500gm) vine-ripened tomatoes 2 small fresh birdseye chillies 4 cloves garlic, unpeeled ¼ tsp ground cumin

Method

  • 01
  • Bring fish stock to a simmer in a large, deep frying pan, add blue-eye trevalla and ocean trout and cook over medium heat for 4 minutes or until just tender, then, using a slotted spoon, transfer fish to a large bowl. Repeat process, cooking prawns separately for 2 minutes, followed by squid and reserved tentacles for 1 minute, then add prawns and squid to fish in bowl. Discard all but ¼ cup fish stock. Add lime juice to cooked seafood in bowl, season to taste with sea salt and freshly ground black pepper, then toss gently to combine.
  • 02
  • For sauce, place tomatoes, chillies and garlic in a heavy-based frying pan and cook over low-medium heat, turning occasionally, for 5 minutes or until skins blister and blacken. Cool slightly, then peel skins from tomatoes, chillies and garlic. Cut tomatoes in quarters and chillies in half, remove seeds, then process vegetables, cumin, reserved fish stock and sea salt to taste in a food processor until smooth.
  • 03
  • Place combined remaining ingredients on a large platter, top with seafood, then drizzle sauce over seafood. Serve drizzled with olive oil and with lime wedges, if using.

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

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast summer dinners

recipes

Lamb with orzo and olives

Six fast noodle recipes

recipes

Prawns with black beans, chorizo and chipotle

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

recipes

conversion tool

 
get the latest news

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

×