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.

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.

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.

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.

Goan eggplant pickle


You'll need

1 kg eggplant (about 2 large eggplant), cut into 2cm dice 30 gm (¼ cup) flaked sea salt 125 ml (½ cup) vegetable oil 1 tsp each fenugreek seeds and brown mustard seeds 15 gm (3cm) piece of ginger, finely grated 4 garlic cloves, finely grated 8 fresh curry leaves 5 red birdseye chillies 2 tsp ground turmeric ½ tsp garam masala ¼ tsp cumin seeds 250 ml (1 cup) malt vinegar 50 gm raw sugar

Method

  • 01
  • Combine eggplant and 2 tbsp sea salt in a colander and stand until bitter juices drain from eggplant (20-30 minutes).
  • 02
  • Heat oil in a large saucepan over medium-high heat, add fenugreek and mustard seeds and cook until seeds begin to pop (20-30 seconds). Add ginger and garlic and cook until fragrant (10-20 seconds), then add eggplant, curry leaves, chilli and remaining spices, stirring frequently until eggplant is tender (5-10 minutes). Add vinegar, sugar and remaining sea salt and stir occasionally until vinegar reduces by two-thirds (5-10 minutes). Transfer to sterilised jars, seal jars, stand until cooled. Place jars in a saucepan of simmering water and cook over low-medium heat until jars are heated through (15-25 minutes). Remove jars from pan, stand until cooled, then refrigerate. Eggplant pickle will keep for 2-3 weeks after opening.

Eggplant pickle can be stuffed into rolls with leftover roast lamb and aïoli, served as a condiment with flatbread and some cucumber and yoghurt, or scattered over a salad of chickpeas, lentils and coriander. This pickle needs a week for the flavour to develop; its astringency will mellow over time. Makes 1.25 litres.

At A Glance

  • Serves 20 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 20 people

Featured in

Mar 2009

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.

×