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.

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.

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.

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.

Bread and vegetable salad


In southern Italy, they make bread salads with either stale or dried bread soaked briefly in water, grilled or boiled vegetables and additions such as anchovies, capers, olives or chillies.

You'll need

  Salad 6 thick slices day-old sourdough or rustic-style bread 2/3 cup olive oil 1 eggplant (about 500gm), cut into 2cm pieces 1 tsp dried oregano 3 zucchini (about 450gm), cut into 5cm lengths with ends cut on the diagonal 3 stalks of celery, trimmed and cut into 2cm-slices on the diagonal 6 vine-ripened tomatoes, peeled, halved and each cut into 6 pieces 1 Spanish onion, thinly sliced 24 small basil leaves   Dressing ½ cup olive oil ¼ cup cabernet sauvignon vinegar

Method

  • 01
  • For dressing, place olive oil and vinegar in a small, bowl, season with sea salt and ground black pepper, then whisk to combine.
  • 02
  • Soak bread in water for 10 minutes, then squeeze out all water and tear coarsely into a large salad bowl. Season to taste, then add half the dressing and toss gently to combine.
  • 03
  • Heat olive oil in a large frying pan, add eggplant and oregano and cook over medium heat for 10 minutes or until golden, then drain on absorbent paper.
  • 04
  • Steam zucchini, covered, in a steamer over a saucepan of simmering water for 5 minutes or until just tender, then transfer to salad bowl. Add fried eggplant to zucchini with remaining ingredients and dressing, season to taste and toss gently to combine. Divide among bowls and serve immediately.

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.

×