The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Warm golden potato salad with lime butter and coriander


This fried potato salad with a buttery dressing is great served with smoky barbecued chicken, but equally makes an excellent snack to serve with beer.

You'll need

1 kg chat potatoes, unpeeled, cut into 3mm-thick slices on a mandolin 60 gm butter, coarsely chopped 2 garlic cloves, finely chopped Finely grated rind and juice of 2 limes, plus wedges to serve 1 tsp hot smoked paprika, plus extra to serve For shallow-frying: olive oil 100 gm Greek feta, coarsely crumbled 3 pickled chillies, thinly sliced To serve: coriander

Method

  • 01
  • Soak potato in a bowl of cold water for 30 minutes to remove starch, drain, rinse, then blot thoroughly dry with absorbent paper.
  • 02
  • While potatoes are soaking, stir butter, garlic, lime rind and smoked paprika in a saucepan over low heat until butter melts, then cook gently until well flavoured (8-10 minutes). Season to taste, remove from heat, add lime juice and set aside.
  • 03
  • Heat 3cm oil in a large frying pan over medium-high heat until just shimmering, add potato in batches and shallow-fry, stirring occasionally, until golden and tender (4-5 minutes). Drain well on absorbent paper, transfer to a bowl, drizzle with a little lime butter, season to taste and toss to combine. Crumble feta over potatoes, scatter with pickled chilli and coriander, dust with extra paprika and serve with lime wedges and extra lime butter.

At A Glance

  • Serves 4 - 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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 4 - 6 people

Featured in

Jan 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×