The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Sardines on toast with sweet onion and pine nut tarator


You'll need

2 thin slices sourdough bread For brushing: extra-virgin olive oil 4 fresh sardines, filleted and trimmed 1 tbsp olive oil Squeeze of: lemon juice To serve: 1 pickled garlic clove, finely sliced To serve: dill fronds   Sweet onion 1 Spanish onion, thinly sliced 1 tbsp olive oil 1 tsp red wine vinegar 1 tsp raisins, soaked for 5 minutes in warm water and halved   Pine nut tarator 2 tbsp pine nuts ¼ garlic clove 1 tsp lemon juice 1 tsp red wine vinegar 1 tsp flat-leaf parsley, chopped Pinch of sumac 1 tbsp extra-virgin olive oil

Method

  • 01
  • To make the sweet onion, place onion, olive oil and a pinch of salt in a saucepan and cook over low heat for about 5 minutes, stirring regularly. The onion should start to wilt and soften somewhat, but still maintain a subtle bite or crunch. Transfer to a stainless-steel bowl, stir in vinegar and cover with plastic wrap. Cool to room temperature, then stir in raisins and set aside.
  • 02
  • For the pine nut tarator, preheat oven to 180C. Spread pine nuts on an oven tray and roast for a few minutes until golden. Allow to cool, then transfer to a chopping board and chop roughly. Using a mortar and pestle, crush garlic with a pinch of salt. Add lemon juice and red wine vinegar, then let garlic “cook” for 5 minutes in the acid before adding chopped pine nuts, parsley, sumac and extra-virgin olive oil. Stir well to incorporate, then set aside.
  • 03
  • Preheat a barbecue or char-grill pan. Cut slices of bread into fingers roughly the same width as a sardine fillet. Grill bread on both sides, then brush with a little extra-virgin olive oil and set aside.
  • 04
  • Meanwhile, season skin-side of sardine fillets with salt and freshly ground black pepper. Heat a non-stick frying pan over low heat, add olive oil and gently fry fillets, skin-side down, for about 1 minute until just cooked through. Remove fillets from pan and season with a squeeze of lemon juice.
  • 05
  • Place a tablespoon of sweet onion on each toast finger and spread it right to the edges. Top with a sardine fillet, skin-side up, followed by a generous teaspoon of pine nut tarator. Scatter with pickled garlic slices and dill and eat immediately.

Note Cumulus Inc. by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.


This is a variation on the classic Venetian sweet-and-sour dish sarde in saor, where sardines are steeped in vinegar and flavoured with pine nuts and raisins. You can find pickled garlic in select Spanish delicatessens.


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

Nov 2011

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream

recipes

Stanbuli shepherd's salad

Turkish-Cypriot fragrant village bread

recipes

conversion tool

 
get the latest news

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

×