The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, 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.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Scallop fritters with rocket salsa verde


You'll need

  Fritters 150 gm (1 cup) plain flour 2 eggs, separated 2 tbsp olive oil 180 ml beer, at room temperature 500 gm scallops, without roe, cut into 1.5cm pieces 1 litre vegetable or peanut oil, for deep-frying To Serve: lemon halves   Rocket salsa verde 25 gm (½ cup) coarsely chopped rocket ¼ cup coarsely chopped flat-leaf parsley ¼ cup finely chopped chives ½ tsp finely chopped thyme ½ tsp finely chopped oregano 45 gm (¼ cup) salted capers, rinsed and coarsely chopped 1 shallot, finely chopped 1 tsp finely grated lemon rind 1 clove garlic, finely chopped ¼ cup lemon juice 1/3 cup extra virgin olive oil

Method

  • 01
  • Sift flour and ½ tsp salt into a bowl, making a well in the centre. Whisk egg yolks, olive oil and beer together in a small bowl until just combined, then pour into well and stir until just combined; do not over-mix. Cover batter and leave for 1 hour at room temperature.
  • 02
  • For rocket salsa verde, combine all ingredients in a bowl and season to taste with sea salt and freshly ground black pepper. Use immediately or within 1 hour.
  • 03
  • Place scallops in a bowl and season to taste. Using an electric mixer, whisk eggwhites until stiff peaks form, then gently fold into batter until just incorporated. Spoon batter over scallops and stir gently to combine. Heat oil in a deep-fryer or large saucepan to 180C and fry heaped tablespoonfuls of fritter mixture, in batches, in hot oil for 30-60 seconds or until golden, then drain on absorbent paper. Place fritters on a platter and serve immediately with a bowl of salsa verde and lemon halves.

"Salsa verde just means 'green sauce'. In Italy, salsa verde is traditionally made with parsley, all kinds of different herbs, lemon, olive oil and capers. In this version, I've used rocket, which gives the sauce a peppery, nutty quality. This sauce is so good it can be used on anything from chicken and fish to veal or even pork chops. The scallops can be replaced with any other shellfish - prawns, clams or mussels" - Joanne Weir.


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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

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

Fast seafood recipes

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Tequila and sangrita

recipes

Spirulina Rush

conversion tool

 
get the latest news

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

×