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 copy of Nordic Light - offer ends 23 April 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.

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Barbecued tri-tip steak sandwiches with anchovy mayo and provolone


Tri-tip, a full-flavoured triangular cut taken from the sirloin, is a particular favourite with Latin American cooks.

You'll need

1 small tri-tip (1.5kg; order from your butcher) 240 gm provolone dolce, thinly sliced 60 ml (¼ cup) vegetable oil 6 eggs 6 thick slices soy and linseed sourdough 2 avocado, coarsely chopped To serve: thinly sliced white onion (optional) and wild rocket leaves   Anchovy mayo 300 gm (1 cup) mayonnaise 10 anchovy fillets (see note) 2 tbsp baby capers, drained, rinsed 4 cornichons, finely chopped 2 garlic cloves, crushed ½ cup each flat-leaf parsley and basil, very finely sliced Juice of ½ lemon

Method

  • 01
  • For anchovy mayo, place the mayonnaise in a bowl. Chop the anchovy fillets on a board, then crush them with the flat of the knife blade to form a paste, then add to mayonnaise with capers, cornichons, garlic, herbs and lemon juice and mix to combine. Refrigerate until required.
  • 02
  • Thinly slice tri-tip on an angle across the grain into twelve 1cm-thick slices. Place on a tray, sprinkle with sea salt and grind fresh black pepper over, then grill over medium heat, turning once, until cooked to your liking (2-3 minutes each side for medium). Transfer to a tray, top with provolone and set aside in a warm place to rest (5 minutes).
  • 03
  • Heat oil in a large frying pan over medium-high heat and fry eggs in batches until white is cooked and yolk is still runny (2-3 minutes). Lightly toast the bread in a toaster or under a grill. Spread a good layer of mayonnaise on the bread slices, then top each with avocado, 2 slices of steak, onion, an egg and rocket, then season well and serve.
Note Look for anchovies that are pinkish and have no "hairs" (the fine bones).

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

Drink Suggestion

Gutsy southern Italian red or Tasmanian lager

Featured in

Jan 2014

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.

×