The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Mascarpone

Fennel and dill-crusted ocean trout with lemon potatoes


This would have to be the easiest way to cook flavour-filled fish. Using one large piece means it will be less likely to dry out.

You'll need

25 gm (¼ cup) fennel seeds 2 tbsp whole white peppercorns 1 tbsp dill seeds Finely grated rind and juice of 1½ lemons ¼ cup coarsely chopped flat-leaf parsley 60 ml (¼ cup) olive oil 1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned   Caraway and herb crème fraîche 1 tsp caraway seeds 250 gm crème fraîche Finely grated rind of 1 lemon and juice of ½ 1 tbsp each finely chopped dill and flat-leaf parsley   Lemon potatoes 1.2 kg small kipfler potatoes, scrubbed 1 lemon, cut into wedges ½ head garlic, broken into cloves 60 ml (¼ cup) extra-virgin olive oil

Method

  • 01
  • For caraway and herb crème fraîche, dry-roast caraway seeds until fragrant (30 seconds), transfer to a mortar and pestle and coarsely crush. Combine with remaining ingredients, season and refrigerate until required.
  • 02
  • For lemon potatoes, preheat oven to 180C. Combine ingredients in a bowl, season to taste, toss to combine and scatter over trays lined with baking paper. Roast, shaking occasionally, until golden (50-55 minutes). Coarsely crush with a fork and season to taste before serving.
  • 03
  • Crush fennel seeds, peppercorns and dill seeds in a mortar and pestle. Stir in rind, juice, parsley and half the olive oil, then set aside. Heat a char-grill over medium-high heat. Drizzle trout with remaining oil and season. Grill flesh-side down until charred (6-7 minutes). Turn over and repeat (5 minutes). Turn trout, flesh-side up, onto a baking tray lined with baking paper and pat on fennel crust. Increase oven to 200C. Roast until cooked to your liking (10 minutes for medium-rare). Serve with lemon potatoes, and caraway and herb crème fraîche.

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
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 - 6 people

Drink Suggestion

Young sauvignon blanc.

Featured in

Aug 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.

×