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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

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. 

Cider-brined smoked turkey with cranberry barbecue sauce


You'll need a kettle-style barbecue for this outdoors take on the classic turkey-and-cranberry combo. Begin this recipe two days ahead to brine the turkey.

You'll need

300 gm salt 300 gm brown sugar 2 rosemary sprigs 4 garlic cloves, crushed 2 tsp black peppercorns, crushed 2 dried bay leaves 750 ml apple cider 60 ml (¼ cup) apple cider vinegar 1 turkey (about 4kg) 40 gm butter, softened 200 gm wood chunks such as cherry or apple (see note)   Cranberry barbecue sauce 2 tbsp olive oil 3 garlic cloves, finely chopped 1 Spanish onion, finely chopped 2 tbsp tomato paste 130 gm brown sugar 2 tbsp Dijon mustard Pinch each of ground chilli and allspice 125 ml (½ cup) apple cider vinegar 200 gm frozen cranberries 70 ml Worcestershire sauce 20 gm butter, coarsely chopped

Method

  • 01
  • Stir salt, sugar, rosemary, garlic, peppercorns, bay leaves and 4 litres of water in a large saucepan over medium heat to dissolve sugar and salt (2-3 minutes). Set aside to cool to room temperature, then add cider and cider vinegar and stir to combine. Rinse turkey under cold running water, pat dry with absorbent paper and place in a non-reactive container large enough to submerge turkey in brine. Add brine, weigh down turkey with a plate and refrigerate for 2 days. Rinse off brine under cold water and pat dry with absorbent paper. Gently work your fingers under turkey skin to separate it from flesh, being careful not to tear it, and gently push butter under skin. Smooth over the top to spread evenly. Season to taste with salt and cracked black pepper.
  • 02
  • For cranberry barbecue sauce, heat oil in a saucepan over medium heat, add garlic and onion and sauté until tender (6-8 minutes). Add tomato paste and stir until colour darkens slightly (1-2 minutes). Add remaining ingredients and simmer until thick and dark in colour (20-25 minutes). Remove from heat, set aside to cool slightly, then process with butter using a hand-held blender or food processor until smooth. Season to taste.
  • 03
  • Prepare a large kettle barbecue for indirect grilling. Push coals to one side and place a drip tray under the grill to catch the juices. Place turkey on the grill over the tray and scatter a few soaked medium-sized wood chunks (see note) over coals, cover with barbecue lid and cook, basting occasionally, until cooked through (3½-4 hours). You may need to add more coals and wood during cooking. Aim to keep the grill at around 120C. Set aside to rest, then carve and serve with cranberry barbecue sauce.

Note Chunks of wood for smoking are available from barbecue shops. Pick out the medium-sized pieces and soak them in cold water for at least an hour before use.


At A Glance

  • Serves 6 - 8 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 - 8 people

Drink Suggestion

Bottle-fermented Australian cider.

Featured in

Dec 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×