Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Cullen skink with wholemeal oat rolls and kale and lemon pesto


This wonderfully named soup originates in Cullen on the Moray coast in the north-east of Scotland, although ours isn't entirely traditional. And while the wholemeal rolls, inspired by a Dan Lepard recipe, are a take on Irish soda bread, the two go hand in hand.

You'll need

600 gm smoked haddock, skin removed 1 fresh bay leaf 40 gm butter, coarsely chopped 2 onions, thinly sliced 2 leeks (white part only), thinly sliced 1 fennel bulb, thinly sliced 1 garlic clove, thinly sliced 150 ml dry white wine 450 gm floury potatoes (about 3), such as sebago, cut into 4cm dice 2 tbsp double cream Pinch of freshly grated nutmeg   Wholemeal oat rolls 250 gm (1 cup) plain flour 200 gm (1 cup) wholemeal flour 3 tsp baking powder 1 tbsp brown sugar 350 ml milk 190 gm Greek-style yoghurt To garnish: poppy seeds and rolled oats 30 gm melted butter, for brushing   Kale and lemon pesto 150 ml olive oil 50 gm curly kale, finely chopped ½ cup (loosely packed) flat-leaf parsley 1 garlic clove, finely chopped Finely grated rind and juice of 1 lemon

Method

  • 01
  • Bring haddock, bay leaf and 1.5 litres cold water to the simmer in a large saucepan over medium heat until fish is cooked through and flakes apart easily (10-15 minutes), then strain, reserving stock. Flake the haddock and set aside.
  • 02
  • Heat butter in a large saucepan over low heat, add onion, leek, fennel and garlic, and sauté, stirring occasionally, until tender (10 minutes). Add wine, bring to the simmer, then add 1.25 litres reserved stock, bring to the simmer, add potatoes and cook until tender (30-35 minutes). Coarsely crush half the potatoes with a masher or fork, add cream, nutmeg and haddock, stir to combine, season to taste and keep warm.
  • 03
  • Meanwhile, for wholemeal oat rolls, preheat oven to 200C. Stir flours, baking powder, sugar and 2 tsp sea salt flakes in a bowl to combine and form a well in the centre. Whisk together milk and yoghurt in a separate bowl, add to flour mixture, then mix to form a wet dough. Turn out onto a floured surface, shape into 9 balls, place on a tray lined with baking paper, scatter with poppy seeds and oats, and bake until golden (15-20 minutes). Brush with butter, scatter with sea salt to taste and set aside.
  • 04
  • For kale pesto, process ingredients in a small food processor to combine. Serve alongside hot Cullen skink and wholemeal oat rolls.

At A Glance

  • Serves 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 6 people

Drink Suggestion

Peaty, smoky Islay single-malt whisky.

Featured in

Aug 2014

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.

×