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.

Pea and ham soup

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.

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.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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?

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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.

Poached eggs with creamed corn and green chilli relish


Bacon bones impart a delicious smokiness to the creamed corn but feel free to leave them out. You can always add a pinch of smoked paprika instead for a similar result. The creamed corn can be made a day in advance and warmed before serving.

You'll need

8 eggs (see note) To serve: toast   Creamed corn 120 gm butter, coarsely chopped 1 Spanish onion, finely chopped 1 garlic clove, finely chopped 200 gm bacon bones 5 corn cobs, husks and silks discarded 500 ml (2 cups) milk Finely grated rind of 2 limes   Green chilli relish 50 ml olive oil 30 ml lime juice 2 pickled jalapeños, thinly sliced (see note) 1 spring onion, thinly sliced ½ garlic clove, finely chopped 2 tbsp coarsely chopped coriander

Method

  • 01
  • For creamed corn, melt 30gm butter in a large saucepan over medium-high heat, add onion and garlic and sauté until very tender (5-6 minutes), then add bacon bones, sauté until fragrant (1-2 minutes). Meanwhile, slice kernels from corn cobs, set aside, then cut each cob into rough pieces. Add kernels and cobs to pan, add milk, season to taste, cover with a lid and simmer until kernels are very tender (12-15 minutes). Drain (reserve liquid, discard bacon bones and cobs). Pulse corn mixture, in batches, in a food processor, adding enough of the reserved liquid until a semi-smooth purée forms. Transfer to a clean pan over medium heat, add remaining butter a little at a time, and stir until melted and combined. Stir in lime rind, season to taste and keep warm.
  • 02
  • Meanwhile, for green chilli relish, combine ingredients (except coriander) in a bowl, season to taste and set aside. Add chopped coriander just before serving.
  • 03
  • Poach eggs, in batches, in simmering water over low heat until cooked to your liking (2-3 minutes for soft yolks), drain well, pat dry on absorbent paper. Serve with warm creamed corn on toast topped with green chilli relish.

Note For beautifully shaped poached eggs, use the freshest eggs you can find. Pickled jalapeños are available from select delicatessens and supermarkets.


At A Glance

  • Serves 4 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 4 people

Featured in

Jun 2010

You might also like...

Waffle recipes

recipes

Crepes with honeyed oranges

Quick breakfast recipes

recipes

Chocolate-orange champorado

Summer breakfast recipes

recipes

Raisin pain au lait with honey quince and creme fraiche

Best winter breakfast recipes

recipes

Raclette with smoked bacon and fine herb salad

Poffertjes with mandarin jam

recipes

Egg, spinach, rocket and feta breakfast tart

Simple ginger congee with egg and dried shrimp

recipes

conversion tool

 
get the latest news

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

×