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.

Most popular recipes summer 2017

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

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."

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.

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.

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.

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.

Pomme purée with fried shallots and garlic, and parsley oil on toasted rye


Garlicky potato purée works very well as a creamy dip, especially when it's offset with some crunch, in this case the fried garlic and shallots, rye toast and radishes.

You'll need

650 gm floury potatoes, such as King Edward or sebago, scrubbed 350 ml milk 6 garlic cloves, minced ½ loaf of rye bread, thinly sliced For brushing: extra-virgin olive oil 1 bunch radish, trimmed and halved lengthways   Fried shallots and garlic For deep-frying: vegetable oil 5 garlic cloves, thinly sliced on a mandolin 3 golden shallots, thinly sliced on a mandolin   Parsley oil 300 ml extra virgin olive oil 90 gm flat-leaf parsley leaves (about 1 bunch)

Method

  • 01
  • Cover potatoes with plenty of cold salted water in a saucepan, bring to the boil over medium-high heat and cook until tender when pierced with a small sharp knife (15-20 minutes). Drain, cool for 5 minutes, then peel and press through a potato ricer or sieve.
  • 02
  • Heat milk in a saucepan over medium-high heat until just before boiling point, then add potato, stir until smooth, add garlic and season to taste. Keep warm.
  • 03
  • Meanwhile, preheat oven to 180C. Brush slices of rye bread with olive oil, place on a baking tray and bake until crisp (12-15 minutes). Set aside.
  • 04
  • For the fried shallots and garlic, heat vegetable oil in a deep saucepan to 180C. Deep-fry shallots and garlic, stirring occasionally, until golden and crisp (1-2 minutes), then drain on paper towels.
  • 05
  • For parsley oil, process oil and parsley in a blender until smooth, then strain through a fine sieve, season to taste and reserve.
  • 06
  • Drizzle warm potato purée with parsley oil, scatter with fried shallots and garlic, and serve with rye toast and radishes.

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

Drink Suggestion

Ice-cold vodka.

Featured in

Aug 2014

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×