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.

Char-grilled vine-leaf sardines with brown rice, pine nuts and barberries

You'll need

250 gm brown rice 50 gm pine nuts ½ Spanish onion, thinly sliced 50 ml red wine vinegar 30 ml lemon juice 1 garlic clove, finely chopped 80 ml (1/3 cup) extra-virgin olive oil, plus extra for brushing 10 mg (¼ cup) dried barberries, soaked in hot water for 10 minutes, drained (see note) ½ cup each coarsely torn flat-leaf parsley, mint and dill sprigs 8 sardines (about 150gm each) 4 large vine leaves in brine, rinsed, stalks trimmed, halved lengthways (see note)


  • 01
  • Cook rice in boiling salted water until just tender (15-20 minutes), drain and refresh.
  • 02
  • Meanwhile, dry-roast pine nuts until golden (2-3 minutes), set aside. Combine onion, vinegar, lemon juice and garlic in a non-reactive bowl and stand until onion changes colour (4-5 minutes), add olive oil and season to taste. Add barberries, herbs, rice and pine nuts, season to taste and set aside.
  • 03
  • Preheat a char-grill over medium-high heat. Wrap each sardine in a piece of vine leaf, then brush with a little oil. Char-grill, turning once, until slightly charred and sardines are firm (3-4 minutes each side), then serve hot with brown rice, pine nuts and barberries.

Note Barberries and vine leaves are available from select delicatessens. If barberries are unavailable, substitute currants.

At A Glance

  • Serves 4 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 people

Drink Suggestion

Bone-dry white vermentino.

Featured in

Feb 2010

You might also like...

Veal carpaccio with ruby grapefruit and celery salad


Ma po beancurd

Fried provolone with red wine vinegar


Mushroom and taleggio on bruschetta

Chicken liver crostini


Steamed black mussels with tomato sofrito and chorizo

Pork crackling, prawn and watercress salad


conversion tool

get the latest news

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