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.

Warm fennel salad


This salad of fennel seeds, baby fennel bulbs and fennel fronds goes to show that you can never have too much of a good thing.

You'll need

6 baby fennel bulbs 60 ml (¼ cup) olive oil ½ Spanish onion, thinly sliced 2 garlic cloves, finely chopped 30 ml Pernod 200 ml chicken stock Finely grated rind and juice of 2 lemons 3 tsp fennel seeds

Method

  • 01
  • Preheat oven to 180C. Cut 4 fennel bulbs into wedges (reserve fronds) and set aside. Heat half the oil in a large frying pan over medium-high heat, add fennel wedges in batches and cook, turning once, until golden (1-2 minutes each side). Transfer to a roasting pan large enough to fit fennel wedges in a single layer and set aside.
  • 02
  • Add onion and half the garlic to frying pan, stir occasionally over medium-high heat until tender (2-3 minutes), then scatter mixture over fennel. Deglaze pan with Pernod, add stock, half the lemon rind and half the lemon juice, season to taste and bring to the boil. Pour over fennel wedges, roast until tender (25-30 minutes). Remove fennel wedges and keep warm, then simmer braising juices over high heat until reduced to 40ml (4-5 minutes).
  • 03
  • Meanwhile, thinly shave remaining fennel on a mandolin and place in iced acidulated water with reserved fennel fronds until crisp.
  • 04
  • Dry-roast fennel seeds until fragrant (1 minute), coarsely crush in a mortar and pestle then transfer to a bowl. Add reduced braising liquid, remaining garlic, lemon rind and juice and remaining oil, season to taste and whisk to combine.
  • 05
  • Arrange braised fennel on a platter, scatter with shaved fennel and fennel fronds, drizzle with fennel-seed dressing and serve warm.

At A Glance

  • Serves 8 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 8 people

Featured in

Apr 2011

You might also like...

Spring salad recipes

recipes

Raclette with smoked bacon and fine herb salad

Chilled recipes for summer

recipes

Pork crackling, prawn and watercress salad

Fresh chilli recipes

recipes

Homemade yoghurt with strawberry and watermelon salad

Christmas vegetarian recipes

recipes

Baked chicken with yoghurt

Barbecued dessert recipes

recipes

Duck, orange and beetroot salad

Roast chicken salad with cider, apple and witlof

recipes

Lentil, goat’s cheese and hazelnut salad

conversion tool

 
get the latest news

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

×