The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Dill seed and lemon brioche with smoked trout and crème fraîche

These bite-sized appetisers are perfect served with a glass of Champagne before you sit down to the full feast - just enough to get the tastebuds going without compromising your appetite.

You'll need

200 gm hot-smoked trout, coarsely flaked 50 gm crème fraîche Finely grated rind and juice of 1 lemon 1½ tbsp coarsely chopped dill 1 spring onion, thinly sliced To serve: salmon roe and micro-cress   Dill seed and lemon brioche 60 ml (¼ cup) lukewarm milk 1 tsp caster sugar 1 tsp dried yeast 230 gm plain flour 50 gm butter, softened 40 gm crème fraîche 2 tsp dill seeds, plus extra for scattering Finely grated rind of 1 lemon, plus extra for scattering 1 egg, at room temperature 1 egg yolk beaten with 2 tsp water, for eggwash


  • 01
  • For brioche, preheat oven to 180C. Stir milk, sugar and yeast in a bowl to combine, then stand in a warm place until foamy (4-5 minutes). Process flour, butter, crème fraîche, dill seeds, lemon rind and 2 tsp sea salt in a food processor to combine. Add egg and yeast mixture, process to combine, then stand at room temperature in the food processor with the lid on until dough doubles in size (20-30 minutes). Pulse the dough in the food processor to knock it back, then turn out onto a lightly floured surface and knead lightly until smooth. Press into a 13cm x 23cm cake tin buttered and lined with baking paper, brush top with eggwash, scatter with sea salt, extra dill seeds and lemon rind, and season to taste with freshly ground black pepper. Bake until golden and centre springs back when lightly pressed (20-25 minutes). Cool in tin for 10 minutes, then cool to room temperature on a wire rack.
  • 02
  • Combine trout in a bowl with crème fraîche, lemon rind and juice, dill and spring onion, season to taste and mix gently, then set aside.
  • 03
  • To serve, cut brioche into squares, top with a little trout mixture and salmon roe and scatter with micro-cress.

At A Glance

  • Serves 8 - 10 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

You might also like...

Oysters with wasabi nori and lime dressing


Caponata tartlets

Lardo, truffle honey and walnuts


White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt


Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip


conversion tool

get the latest news

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