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 copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

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

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

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.

Poached egg with cornbread, corn and bacon hash and green tomato relish


You can make the cornbread several days in advance.

You'll need

30 ml olive oil 450 gm corn kernels (from about 3 cobs) 3 bacon rashers, cut into batons ½ Spanish onion, thinly sliced For poaching: white vinegar 6 eggs   Cornbread 170 gm (1 cup) corn kernels (from about 1 large cob) 225 gm (1½ cups) plain flour 190 gm (1½ cups) fine polenta 125 gm cheddar, coarsely grated 3 tsp baking powder ½ tsp bicarbonate of soda 1 lemon, finely grated rind only 310 ml (1¼ cups) buttermilk 2 eggs 60 gm butter, melted   Green tomato relish ¼ small Spanish onion, finely chopped 2 tbsp lemon juice ½ garlic clove, finely chopped 2 green tomatoes, coarsely chopped 2 tbsp extra-virgin olive oil

Method

  • 01
  • For cornbread, preheat oven to 180C. Cook corn in boiling salted water until tender (10-12 minutes), drain, set aside to cool.Combine flour, polenta, cheese, baking powder, bicarbonate of soda, lemon rind, corn and 2 tsp sea salt in a bowl, stir to combine. Add buttermilk, eggs and butter, stir to combine, then spoon into an 8cm x 23cm loaf tin, greased and lined with baking paper, to 1cm below rim (there may be mixture left over). Smooth top, bake until golden and firm when pressed (45-50 minutes), cool in pan for 10 minutes, then turn out and cool on a wire rack. Just before serving, cut into thick slices and toast under a preheated grill until golden (1-2 minutes each side). Cornbread will keep, wrapped in plastic wrap, for 3 days.
  • 02
  • Meanwhile, for green tomato relish, combine onion, lemon juice and garlic in a small bowl and stand until onion turns pink (5-6 minutes). Stir in tomato and olive oil, season to taste, set aside.
  • 03
  • Heat oil in a frying pan over medium-high heat, add corn, bacon and onion, sauté until corn and onion are tender and bacon is golden (5-6 minutes), season to taste, keep warm.
  • 04
  • Meanwhile, bring a saucepan of water to a simmer over medium heat, reduce heat to low, add a splash of vinegar. Crack eggs, in batches, into water and cook to your liking (5-6 minutes for soft-poached), remove with a slotted spoon and blot dry on absorbent paper. Serve warm with toasted cornbread, corn and bacon hash and green tomato relish.

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

Champagne and orange juice.

Featured in

Jan 2010

You might also like...

Waffle recipes

recipes

Crepes with honeyed oranges

Quick breakfast recipes

recipes

Poached eggs with creamed corn and green chilli relish

Summer breakfast recipes

recipes

Chocolate-orange champorado

Best winter breakfast recipes

recipes

Raisin pain au lait with honey quince and creme fraiche

Raclette with smoked bacon and fine herb salad

recipes

Poffertjes with mandarin jam

Egg, spinach, rocket and feta breakfast tart

recipes

conversion tool

 
get the latest news

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

×