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.

Grilled lamb and fennel with peach and herb salad


You'll need

2 tsp fennel seeds 2 tbsp rosemary, plus extra to serve 60 ml (¼ cup) extra-virgin olive oil 2 tbsp red wine vinegar 8 thick lamb cutlets (about 100gm each)   Peach and herb salad 3 white peaches, cut into quarters 2 baby cos, leaves separated, coarsely torn (outer leaves discarded) 2 cups mixed green leaves ¼ cup (loosely packed) fennel fronds or dill sprigs ¼ cup (loosely packed) borage flowers (optional; see note) 50 ml extra-virgin olive oil 30 ml aged balsamic vinegar ½ tsp Dijon mustard

Method

  • 01
  • Dry-roast fennel seeds (30 seconds), transfer to a mortar and pestle and coarsely crush, then add rosemary and coarsely crush. Transfer to a large bowl with oil and vinegar, season to taste, add lamb cutlets and toss to coat, then set aside to marinate (10 minutes).
  • 02
  • Heat a large char-grill pan over medium-high heat. Grill lamb cutlets, turning once, until charred and cooked through (8-10 minutes). Set aside to rest (5 minutes). Just before serving, scatter with extra rosemary.
  • 03
  • Meanwhile, for peach and herb salad, combine peach, lettuce and salad greens, herbs and borage flowers in a large bowl. Whisk oil, vinegar and mustard in a small bowl to combine, season to taste, drizzle over salad, toss to combine and serve with lamb.

Note Borage flowers are available from select greengrocers and farmers' markets. If they're unavailable, substitute baby herbs.


At A Glance

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

Featured in

Mar 2013

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.

×