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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Squid kara-age with Japanese mayonnaise


Kara-age is deep-frying, with ingredients usually dusted in flour. Southern squid is ideal for frying, because it retains its tender texture.

You'll need

2 southern squid (about 800gm) 50 ml each soy sauce and sake 1 tsp finely grated ginger 1 small garlic clove, crushed For deep-frying: peanut oil 150 gm (1 cup) potato flour To serve: Kewpie mayonnaise and lemon wedges

Method

  • 01
  • Remove innards from squid by pulling tentacles from the body. Cut across the head, underneath the eyes, to separate tentacles in one piece (discard innards and eyes). Push tentacles outwards, squeeze beak out (discard), cut each tentacle into 3 pieces, place in a bowl and set aside. Slice wings from the body, then remove skin and trim tough flesh (discard). Halve wings and add to tentacles. Remove skin from the tube by running your finger underneath the skin, separating it from flesh, then peeling off in one piece (discard). Remove backbone from tube, cut tube open so it lays flat, then scrape out insides (discard). With your knife on an angle, cut the tube diagonally into thin bite-sized pieces and add to tentacles. Add soy, sake, ginger and garlic and refrigerate for 1 hour to marinate.
  • 02
  • Heat oil in a wok or deep-sided saucepan to 170C. Drain squid well, toss in flour, shake off excess, then deep-fry in batches, turning occasionally, until golden and crisp (2-4 minutes; be careful, hot oil will spit). Drain on absorbent paper, then serve hot with Kewpie mayonnaise and lemon wedges.

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

Crisp, off-dry riesling.

Featured in

Sep 2013

You might also like...

Spring recipes

recipes

Japanese mustard-miso roasted beef fillet

Miso recipes

recipes

Cha soba noodles with traditional accompaniments

Hiyamugi noodles with Japanese pickles

recipes

Six fast noodle recipes

Ramen with roast pork belly, nori and spring onion

recipes

Miso-cured beef with sesame rice and pickled ginger

Cured kingfish with seaweed

recipes

Japanese prawns and rice with hot spring eggs

conversion tool

 
get the latest news

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

×