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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Fast autumn dinners

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

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Asparagus with egg and garlic and anchovy butter


You'll need

2 eggs (see note) 2 bunches asparagus, trimmed For brushing: olive oil To serve: chervil sprigs, shaved parmesan (optional) and crusty bread   Garlic and anchovy butter 50 gm butter, coarsely chopped 4 anchovy fillets 1 garlic clove, finely chopped 2 tsp lemon juice, or to taste

Method

  • 01
  • For garlic and anchovy butter, heat butter in a frying pan over medium heat until starting to brown (1-2 minutes). Add anchovy and garlic and stir until fragrant and anchovy starts to break down (1-2 minutes). Season to taste with lemon juice and freshly ground black pepper and keep warm.
  • 02
  • Meanwhile, bring a deep-sided frying pan filled with water to a simmer over medium heat. Carefully crack eggs into water and cook over medium heat until soft-poached (3 minutes).
  • 03
  • Meanwhile, preheat a char-grill on high heat. Brush asparagus with olive oil and grill, turning occasionally, until asparagus is golden and tender (2-3 minutes).
  • 04
  • Divide asparagus among plates, then remove eggs from water with a slotted spoon and place over asparagus. Drizzle butter over, scatter with chervil and parmesan, if using, and serve immediately with crusty bread.
Note Use very fresh eggs for poaching – if the proteins haven’t started to break down then you won’t need to add vinegar or salt to the water, which taints the taste of the eggs.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 2 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 2 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×