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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Peas and pink grapefruit with white almonds


You'll need

350 gm fresh garden peas, shelled 1 pink grapefruit 16 blanched almonds, left whole or cut in halves or quarters lengthways 40 gm lightly salted butter 2 tbsp virgin olive oil Flowers from 2 small thyme sprigs To season: fleur de sel or salt of your choice

Method

  • 01
  • Peel the grapefruit, removing as much of the pith and core as possible. With a small sharp knife, free the grapefruit segments by cutting along the sections of membrane and letting the segments and juices fall away on to a plate. Cut the segments into bite-sized pieces and set them aside.
  • 02
  • In a sauté pan with sloping sides, or in a saucepan, melt the butter and olive oil over low heat. Stir in the thyme flowers and peas. Cover with water to a depth of about 4cm. Simmer the peas, stirring frequently, until the water evaporates and the peas are cooked to an al dente stage (about 11 minutes).
  • 03
  • Meanwhile, have ready 4 warm soup bowls and the almonds: you can leave the almonds whole or, if you prefer, cut them lengthways into halves or quarters. Season the cooked peas with salt and discard the thyme flowers. Divide the peas between the soup bowls. Arrange the grapefruit segments on top, distribute the almonds and serve straightaway.
Note Here, we are in a situation approaching fantasy. Certainly, when we bring together garden peas and pink grapefruit, we verge on culinary improbability. Yet, in agreeing to a rendezvous, the two accomplices lead us to an unexpected pleasure garden, heavy with the scent of fresh thyme. The addition of almonds offsets the slightly astringent note of this partnership, and offers some deliciously playful bite.

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

The Art of Cooking with Vegetables by Alain Passard is published by Frances Lincoln and distributed by Thames and Hudson (hbk, $39.95). The recipes here have been reproduced with minor GT style changes.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

A Sancerre or a sauvignon blanc from the Loire.

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.

×