Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Soused sardines on toast


Using tinned sardines, you can knock this up from the contents of a well-stocked pantry, but fresh sardines take it to a whole other level.

You'll need

300 ml white wine vinegar 50 ml dry white wine 2 tbsp caster sugar ½ small Spanish onion, thinly sliced 3 thyme sprigs 1 fresh bay leaf 1 garlic clove, thinly sliced, plus 1 clove extra, halved 70 ml olive oil 20 sardine fillets (45gm each) For dusting: seasoned plain flour 8 thick sourdough bread slices   Parsley and lemon salad 2 cups (loosely packed) flat-leaf parsley 2 lemons, seeds removed, segmented, juice reserved 30 ml extra-virgin olive oil

Method

  • 01
  • Preheat a grill to high heat. Combine vinegar, wine, sugar, onion, herbs and sliced garlic in a saucepan, season to taste, bring to the boil over high heat, set aside.
  • 02
  • Meanwhile, heat 20ml oil in a large frying pan over high heat. Dust sardines in seasoned flour, shaking off excess, then cook in batches, skin-side down, until golden (2-3 minutes), turn and cook for another minute. Wipe out pan with absorbent paper between batches. Transfer to a heatproof, non-reactive dish large enough to hold sardines in a single layer. Pour over vinegar mixture and stand for 5 minutes.
  • 03
  • Meanwhile, drizzle bread with remaining oil and grill, turning once, until golden and toasted (1-2 minutes each side), rub with cut-side of garlic and keep warm.
  • 04
  • For parsley and lemon salad, combine ingredients in a bowl, breaking up lemon segments with your fingers, season to taste and toss lightly to combine. Serve with soused sardines and sourdough toast.

At A Glance

  • Serves 4 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

A shot of very cold vodka or a small glass of lager. Or both.

Featured in

Feb 2010

You might also like...

Roast chicken salad with cider, apple and witlof

recipes

Confit pork, green bean and pickled shallot salad

Spicy salami piadine with ricotta, rosemary and rocket

recipes

Zucchini and Gruyere galette

Ikan bilis with peanuts

recipes

Hakka-style eggplant with prawn filling

Watermelon with crisp fish

recipes

conversion tool

 
get the latest news

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