The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

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.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Salade Lyonnaise


You'll need

4 eggs (see note) 2 cups (loosely packed) frisée 2 witlof, leaves separated ½ cup coarsely torn flat-leaf parsley ¼ cup finely chopped chives, plus extra to serve 80 ml (1/3 cup) olive oil 300 gm piece of bacon, cut into lardons 1 garlic clove, bruised 2 tbsp white wine vinegar   Croûtons 40 gm butter, coarsely chopped 1 tbsp olive oil 12 baguette slices, cut 1cm thick

Method

  • 01
  • Poach eggs in a saucepan of simmering salted water until cooked to your liking (3-4 minutes for soft yolks), drain, keep warm.
  • 02
  • Meanwhile, for croûtons, heat butter and oil in a frying pan over medium-high heat until butter foams, then cook bread, in batches, turning once, until golden (1-2 minutes each side). Drain on absorbent paper, then when cool enough to handle, break into rough pieces and place in a large bowl with frisée, witlof, parsley and chives. Set aside.
  • 03
  • Meanwhile, heat 1 tbsp oil in a frying pan over medium-high heat, add bacon and garlic, sauté until crisp (3-4 minutes). Transfer with a slotted spoon to frisée mixture (discard garlic).
  • 04
  • Add remaining oil and vinegar to the pan, mix to combine, season to taste and remove from heat. Drizzle over salad, toss lightly to combine, divide among serving plates and serve topped with a poached egg.
Note Use only the freshest eggs for poaching. A splash of white vinegar in the poaching liquid will help the eggs hold their shape.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

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...

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.

×