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.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Where to eat, drink and stay in Victoria's High Country
25.07.2017

From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.

OzHarvest is fighting food waste by looking in your refrigerator
24.07.2017

There’s plenty of potential in the depths of your crisper; you just have to be creative.

Finalists for Wine List of the Year 2018
24.07.2017

This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.

Walking Portugal’s Rota Vicentina
24.07.2017

Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.

Insalata di rinforzo


You'll need

2 tsp fennel seeds 500 gm cauliflower, broken into small florets 140 gm green olives, sliced into cheeks 1 cup (loosely packed) flat-leaf parsley, coarsely chopped ½ Spanish onion, thinly sliced 2 tbsp baby capers in vinegar, drained 60 ml (¼ cup) extra-virgin olive oil 2 tbsp red wine vinegar

Method

  • 01
  • Dry-roast fennel seeds in a small frying pan over medium heat until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush.
  • 02
  • Cook cauliflower in boiling salted water until tender (2-3 minutes). Refresh in iced water, drain well and place in a large bowl with fennel seeds and remaining ingredients. Season to taste, toss to combine and serve.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

In the south of Italy, fresh and preserved vegetables are a staple part of the diet. Neapolitans traditionally eat this salad from Christmas Eve to Epiphany, each day reinforcing it (rinforzo) by adding more ingredients to the bowl. It's the perfect addition to an antipasto spread, and pairs beautifully with cured meats and/or simply cooked seafood.

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

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×