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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Okonomiyaki with sticky soy pork belly

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

10 brown rice recipes

Go wholegrain with brown rice in a bibimbap-inspired bowl of seaweed, amaranth and pickled shiitake mushrooms, serve it with Chinese roast duck, or simply fry it up Southern-style.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Choux Patisserie Australia’s best eclair

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Pickled mussels, fermented cucumbers and goat’s cheese


You'll need

2 kg mussels, scrubbed, beards removed 50 gm caster sugar 50 ml rice wine vinegar To serve: firm goat’s cheese and baguette   Fermented cucumbers 6 baby cucumbers 60 gm coarse salt ½ clove garlic, thinly sliced 2 cups (loosely packed) dill

Method

  • 01
  • For fermented cucumbers, place cucumbers in a non-reactive container and set aside. Stir salt and 500ml hot water in a saucepan over low heat until salt dissolves (1-2 minutes), set aside to cool, then add 1.5 litres water, garlic and dill and pour onto cucumbers. Place a small plate on top of cucumbers to keep them submerged, cover with muslin and refrigerate to ferment (6 days; the cucumbers should taste acidic and the liquid should be cloudy). Fermented cucumbers will keep refrigerated for 2 weeks.
  • 02
  • Heat a large saucepan over high heat, add mussels and 400ml water, cover and shake pan occasionally until mussels just open (3-4 minutes). Remove mussels with tongs, place in a large bowl and set aside to cool. When cool enough to handle, remove mussels from shells and place in a sterilised container. Add sugar and vinegar to pan and stir to dissolve, pour onto mussels and refrigerate to lightly pickle (2 hours). Pickled mussels will keep refrigerated for 2 weeks.
  • 03
  • Serve pickled mussels and fermented cucumbers with goat’s cheese and baguette.

"It might seem like a long time to wait for the cucumber but, trust me, it's worth it," says Turner. "Every spring when the milk is fattiest we make goat's cheese that we serve at Loam. We coat it in dried stinging nettles and mature it over the next 12 months in the cellar. But for this dish you can just use a good-quality firm goat's cheese." At Loam, Turner uses cardamom-ginger leaf instead of dill, but it's difficult to source; plants are available at select nurseries. You'll need to start this recipe at least six days ahead.


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

2012 Dandy in the Clos “Birds, No Boundaries” Chardonnay Verdelho Gewürztraminer Semillon Blend.

Featured in

Jan 2013

You might also like...

Vegetarian canape recipes

recipes

Veal carpaccio with ruby grapefruit and celery salad

Ma po beancurd

recipes

Fried provolone with red wine vinegar

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

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.

×