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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Salad of succulents with sea urchin and quinoa


You'll need

220 gm mixed edible succulents, such as rock samphire, marsh samphire, purslane and aptenia cordifolia (see note) 120 gm (½ cup, firmly packed) shredded wakame seaweed (see note) 80 gm (3 cups, loosely packed) young, tender warrigal greens (see note) 50 gm (2 cups) puffed white quinoa (see note) 30 pieces of sea urchin roe (from about 6 large sea urchins; see note)   Lime and ginger dressing 50 ml extra-virgin olive oil Juice of 2 limes 1 tsp sesame oil 1 tsp grated light palm sugar 5 gm (1cm piece) ginger, finely chopped 1 tsp grated fresh horseradish or wasabi root

Method

  • 01
  • For lime and ginger dressing, whisk ingredients in a bowl to combine.
  • 02
  • Combine succulents, wakame, warrigal greens and quinoa in a large bowl, add lime and ginger dressing, toss to combine, and serve topped with sea urchin roe.

Note Rock samphire, marsh samphire and purslane are available from select greengrocers. Aptenia cordifolia is available from select nurseries. Wakame seaweed is available from select Japanese grocers and seafood shops. Warrigal greens are available from Ilovewarrigalgreens.com.au and farmers' markets. Puffed white quinoa is available from select health-food shops. Sea urchins and sea urchin roe are available from select fishmongers.


"This dish, combining many of the tastes and textures of the sea, makes a great appetiser," says George Biron. "There are many edible succulents now available at good markets. Purslane, aptenia, rock samphire, marsh samphire and seaweeds all provide great contrasts and briny flavours to complement sea urchins, the truffles of the ocean. To clean a sea urchin, remove the top circle of the shell with a pair of kitchen scissors, a bit like you would to top a boiled egg, then carefully remove the roe."


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

Champagne

Featured in

Mar 2012

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×