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.

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.

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.

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.

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.

Oyster omelette with oyster sauce


"The oyster sauce is extremely versatile and keeps well," says Dunn. "Use it for everything from enhancing meat braises and stir-fries to smearing on crostini as the base of canapés."

You'll need

50 gm butter, coarsely chopped 4 eggs 2 tbsp pouring cream 8 oysters 2 spring onions, thinly sliced   Oyster sauce 250 gm (about 12) shucked oysters and their juice To taste: light soy sauce 2 tsp dark soy sauce

Method

  • 01
  • For oyster sauce, drain oysters, reserving liquid. Finely chop oysters, place in a small saucepan with 1 tbsp water and reserved liquid and bring to the boil. Reduce heat, cover and simmer for about 10 minutes. Remove from heat, add 1 tsp sea salt, cool completely, then purée in a blender until smooth. Measure and add 2 tbsp light soy sauce to each 125ml (½ cup). Add dark soy sauce and bring to the boil. Reduce heat and simmer gently for about 7 minutes until a thick consistency. Cool, then pour into a sterilised jar. Seal and refrigerate. Makes about 60ml. This sauce keeps for several weeks.
  • 02
  • Heat butter in a small frying pan over medium heat until foamy. Whisk together eggs and cream in a small bowl and season with salt. Add to frying pan and, using a fork, scrape set mixture from the sides into the centre of the pan until mixture is almost set, scatter oysters and spring onions over omelette and fold in half then turn onto plate, drizzle with oyster sauce and serve hot.

Hot tip Baby oysters are traditionally preferred in South East Asian oyster omelettes (or luak), so seek out a smaller variety such as Sydney rock oysters.


At A Glance

  • Serves 2 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 2 people

Drink Suggestion

Aged koshu sake.

Featured in

Aug 2013

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.

×