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.

Fast autumn dinners

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

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.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

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.

Globe artichoke salad


You'll need

6-8 green globe artichokes 2 lemons, halved ½ bunch flat-leaf parsley 125 ml (½ cup) lemon juice, strained 60 ml (¼ cup) olive oil 65 gm (1/3 cup) salted capers, rinsed and drained 150 gm anchovies in olive oil, drained and halved lengthways

Method

  • 01
  • Snap off the tough outer leaves from artichokes. Using a sharp knife, trim about 2.5cm from tops and discard. Rub lemon halves over cut surfaces until they’re well coated. Using a teaspoon, scoop out choke from centre of artichokes. Trim any coarse remaining outer leaves and trim stalk to about 5cm in length. Using a vegetable peeler, peel the tough outer skin from the stalk. Place in a bowl with water, squeezed lemon halves and parsley (which will help prevent oxidization) until required.
  • 02
  • To serve, drain artichokes well and discard lemon and parsley. Cut artichokes in half vertically, then thinly slice using a mandoline and place in a large bowl. Drizzle with lemon juice and toss to combine. Drizzle with oil, add capers and anchovies, season to taste with freshly ground black pepper and toss until well coated with oil. Spoon onto a platter and serve with fettunta.
Note The success of this salad depends on the quality of the artichokes. They should be small, green and very fresh, with tight leaves. Because they will oxidize quickly, they should be prepared and served immediately. Green artichokes are more suitable for eating raw. Serve with fettunta.

At A Glance

  • Serves 10 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 10 people

Featured in

Mar 2007

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.

×