The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Autumn quail salad with baked ricotta and apple

You'll need

120 gm firm ricotta, coarsely crumbled 150 ml olive oil ¼ cup (loosely packed) thyme Finely grated rind of 1 lemon 1 tsp dried chilli flakes 6 quail, butterflied 50 ml each vincotto and red wine vinegar 2 pink lady apples, julienned 2 witlof, leaves separated 1½ cups (loosely packed) watercress, trimmed ½ cup (loosely packed) flat-leaf parsley To serve: pepitas


  • 01
  • Preheat oven to 180C. Scatter ricotta on an oven tray lined with baking paper, drizzle with 50ml olive oil, scatter over a third of the thyme, rind and chilli flakes, season to taste and bake until golden (10-12 minutes). Set aside to cool slightly.
  • 02
  • Drizzle quail with 40ml oil, scatter with half the thyme and season to taste. Heat a large frying pan over medium-high heat, add quail in batches skin-side down and cook, turning occasionally, until golden and cooked through (6-8 minutes). Set aside to rest.
  • 03
  • Whisk vincotto, vinegar and remaining oil in a bowl, season to taste. Combine apple, witlof, watercress, parsley, ricotta and remaining thyme in a large bowl, drizzle with dressing, season to taste and toss to combine. Add quail, toss to combine then serve with pepitas, to scatter over.

At A Glance

  • Serves 4 - 6 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 4 - 6 people

Featured in

Apr 2014

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

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