Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Moroccan beef kebabs with harissa chips and grilled vegetable salad


You'll need

1 (about 650gm) piece of beef fillet, trimmed and cut into 5cm cubes 2 tbsp ras el hanout (see note) 125 ml (½ cup) extra-virgin olive oil   Grilled vegetable salad 3 large green capsicums 6 small tomatoes 2 Spanish onions, unpeeled ½ head garlic, unpeeled 80 ml (1/3 cup) extra-virgin olive oil ½ lemon, juice only 1 tbsp ras el hanout (see note) 1 tbsp finely chopped preserved lemon rind ¼ tsp ground cumin   Harissa chips 1 tbsp harissa (see note) 1 tsp argan oil (optional, see note) 1 tbsp extra-virgin olive oil For deep-frying: vegetable oil 3 large sebago potatoes, peeled, cut lengthways into 1cm-thick chips and soaked in cold water

Method

  • 01
  • Combine beef, ras el hanout and oil in a bowl, season to taste with sea salt and freshly ground black pepper, cover with plastic wrap and refrigerate for at least 30 minutes.
  • 02
  • For grilled vegetable salad, preheat a barbecue to medium-high heat and grill capsicums, turning occasionally, for about 15 minutes or until almost blackened. Remove and, when cool enough to handle, peel, remove seeds, thickly slice and place in a bowl. Meanwhile, grill tomatoes, turning occasionally, for about 4-5 minutes or until tender and just beginning to blacken. Remove, halve and add to bowl. Grill onions and garlic, turning occasionally, for 5-6 minutes or until just tender and beginning to blacken. Remove, peel, thinly slice garlic and cut onion into eighths, and add to bowl. Add remaining ingredients to bowl and season to taste.
  • 03
  • For harissa chips, combine harissa, andargan and olive oils in a small bowl. Preheat vegetable oil in a deep-fryer or large saucepan to 150C. Drain potato and pat dry using absorbent paper, then deep-fry, in 2 batches, for 6 minutes or until cooked through. Drain on absorbent paper and set aside. Increase heat to 180C and deep-fry potato, in batches, for another 3-5 minutes or until golden and crisp. Drain and drizzle with harrisa oil just before serving.
  • 04
  • Meanwhile, preheat a barbecue to medium heat. Thread 4-6 pieces of beef onto each of 8 metal skewers, reserving marinade, and cook, basting occasionally with marinade, for 3-5 minutes each side or until golden brown and cooked through. Serve with salad and chips.
Note Ras el hanout is a Moroccan spice blend containing up to 50 spices. It’s available from Herbie’s Spices or select delicatessens. Harissa, a North African chilli paste, is available from gourmet food stores. Both are also available from Middle Eastern grocers. Argan oil, a nutty oil widely used in Moroccan cooking, is available from Simon Johnson.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Lightly chilled, fragrant pinot noir.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×