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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Beignets of spanner crab


You'll need

1 large Desiree potato (about 450gm), quartered 150 gm picked, cooked spanner crab meat 1 kaffir lime leaf, thinly sliced ¼ cup coriander leaves, finely chopped 1 long red chilli, thinly sliced 2 tsp finely grated ginger For deep-frying: vegetable oil 1 tbsp rice vinegar 1½ tbsp olive oil 2 tsp lemon juice 100 gm baby spinach leaves   Lemon and ginger egg mayonnaise 1 egg 15 ml cider or white wine vinegar Finely grated rind and juice of ½ lemon 1 tsp ginger juice (see note) ¾ tsp Dijon mustard 200 ml vegetable oil   Choux pastry 50 gm butter, diced 75 gm flour 2 eggs

Method

  • 01
  • Cook potato in a saucepan of simmering salted water over medium-high heat until tender (20-25 minutes), drain well, transfer to a steamer placed over a saucepan of simmering water to steam dry (2 minutes), then pass through a coarse sieve or a potato ricer into the hot, dry pan.
  • 02
  • Meanwhile, for lemon and ginger egg mayonnaise, cook egg in a small saucepan of boiling water over medium-high heat until hard-boiled (4 minutes), refresh in iced water and peel. Blend in a food processor with cider, lemon rind and juice, ginger juice and mustard (30 seconds), season to taste, then, with motor running, add oil in a thin steady stream until thick and emulsified. Season to taste and set aside.
  • 03
  • For choux pastry, combine butter and 125ml water in a saucepan, season to taste, bring to the boil over medium heat and stir constantly until mixture emulsifies. Add flour and stir well to combine, then reduce heat to low and stir until mixture comes away from the sides of pan (1 minute). Transfer to the heated bowl of an electric mixer fitted with a paddle attachment, then, with motor running on low speed, add eggs one at a time and mix until a smooth, thick, glossy pastry forms (2-3 minutes; it’s important that the dough is hot when you incorporate the eggs).
  • 04
  • While choux pastry is still warm, mix equal amounts of choux pastry and puréed potato then form into a disc (discard any remaining potato). Cover with plastic wrap and set aside to cool slightly and thicken (10-15 minutes). Transfer to a bowl, fold in crab meat, kaffir lime, coriander, chilli and ginger and season to taste. Heat vegetable oil in a deep saucepan or deep-fryer to 180C. Roll crab mixture into 25 balls and deep-fry in batches, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper.
  • 05
  • Meanwhile, combine vinegar, olive oil and lemon juice in a bowl, add spinach, toss to combine and transfer to a plate. Serve with beignets, with lemon and ginger egg mayonnaise for dipping.
Note To make 1 tsp ginger juice, squeeze the liquid from 2 tsp grated ginger.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

“Our contemporary approach to Bistro Gitan is best shown in this dish,” says Nathalie Reymond. “We’re using fresh, local spanner crab and aromatics.”

At A Glance

  • Serves 25 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 25 people

Drink Suggestion

Delgado Zuleta “La Goya” Manzanilla, Sanlúcar de Barrameda, Spain.

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.

×