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.

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.

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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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.

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. 

Hunter Valley NSW travel guide

Our guide to the best of the region.

Pea and ham soup

Grilled chicken and green papaya salad


You'll need

1 chicken (about 1.6kg) 1 tbsp peanut oil 2 garlic cloves, finely chopped 1 lemongrass stalk, white part only, finely chopped To serve: steamed jasmine rice   Green papaya salad 1 green papaya, peeled, seeds removed 1 bunch each of mint, coriander and Thai basil 2 small red chillies 1 garlic clove 50 gm (¼ cup) dried shrimp (see note) Juice of 3 limes 60 ml (¼ cup) fish sauce, or to taste 2 tsp light soft palm sugar

Method

  • 01
  • Preheat oven to 240C fan-forced (see note). Preheat a chargrill or barbecue to high heat. Using kitchen scissors, cut chicken along both sides of backbone, removing backbone. Press chicken flat and transfer to a bowl. Add oil, garlic and lemongrass, turn to coat and season to taste. Grill, starting skin-side down, turning occasionally, until charred (4-5 minutes). Transfer to an oven tray and roast until cooked through (20-25 minutes).
  • 02
  • Meanwhile, for green papaya salad, using a shredding peeler or mandolin, shred papaya into a bowl, then pick herbs, add to papaya and set aside. Pound chilli, garlic and a pinch of salt to a fine paste in a mortar and pestle. Add dried shrimp and pound to combine, then add lime juice, fish sauce and palm sugar and stir to combine. Add to papaya mixture and toss to combine. Cut chicken into large pieces and serve with papaya salad and steamed rice.
Note Dried shrimp are available from Asian supermarkets. If using a conventional oven, increase oven temperature according to manufacturer’s instructions.

At A Glance

  • Serves 4 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 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×