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.

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.

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.

New cruises 2017

Cue the Champagne.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

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.

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.

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.

Caponata


You'll need

125 ml (½ cup) olive oil 2 eggplant (about 800gm), diced 1 Spanish onion, thinly sliced 1 celery stalk, thinly sliced 2 garlic cloves, finely chopped 4 very ripe vine-ripened tomatoes, diced 2 tsp caster sugar 150 gm large green olives, pitted and coarsely chopped 50 gm (¼ cup) salted baby capers, rinsed and drained 2 tbsp currants, soaked in 2 tbsp red wine vinegar for 15 minutes 20 gm pine nuts, toasted To serve: basil and extra-virgin olive oil

Method

  • 01
  • Heat 100ml oil in a large frying pan over medium-high heat. Add eggplant in batches and stir occasionally until golden all over (6-7 minutes), then transfer to a plate with a slotted spoon.
  • 02
  • Add remaining oil to pan, add onion, celery and garlic and stir occasionally until very tender (8-10 minutes). Add tomato, sugar and 250ml water and simmer until reduced by half (3-4 minutes). Return eggplant to pan and simmer until tender and mixture is reduced to a thick sauce. Remove from heat and stir in olives, capers and currants and vinegar. Season to taste and cool to room temperature. Serve scattered with pine nuts and basil, and drizzled with extra-virgin olive oil.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

A Sicilian specialty, caponata makes good use of two of summer’s finest ingredients: eggplant and tomatoes. It makes a great snack served with chunks of bread for scooping, and is a good partner for grilled lamb, or robust fish such as tuna or swordfish.

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

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.

×