The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Triple-decker cucumber sandwiches with dill and lemon butter

You'll need

½ tsp white peppercorns Finely grated rind of 1 lemon 1 tsp celery seeds 12 slices soft brown bread 4 Lebanese cucumbers, unpeeled, thinly sliced widthways on a mandolin To serve: micro-cress (optional)   Dill and lemon butter 1 tsp white peppercorns 250 gm softened cultured butter Finely grated rind of 2 lemons, juice of ½ ¼ cup (firmly packed) each dill and coarsely chopped chives 2 tsp celery seeds


  • 01
  • For dill and lemon butter, pound peppercorns in a mortar and pestle until coarsely ground, transfer to a small food processor, add remaining ingredients, season to taste and process to combine (1-2 minutes). Set aside at room temperature if you’re using it immediately. Dill and lemon butter will keep refrigerated for a week.
  • 02
  • Pound peppercorns in a mortar and pestle until coarsely ground, add lemon rind, celery seeds and 1½ tsp sea salt, mix to combine and set aside.
  • 03
  • Spread bread slices with dill and lemon butter to taste, top with cucumber, overlapping slices, and season to taste with a little celery salt (reserve remaining). Stack 3 bread slices on top of one another, cucumber sides up, then trim crusts with a serrated knife. Cut into fingers, scatter with micro-cress and serve with remaining celery salt.

At A Glance

  • Serves 4 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Homemade lemonade.

Featured in

Jan 2013

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

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