Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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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.

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.

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.

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.

Ocean trout in crêpes and brioche

Our friend and contributor Damien Pignolet is the master of coulibiac and showed us this technique of baking it in a loaf tin. We've used ocean trout in place of salmon and added fennel to the mix, while the herbed buttermilk crêpes that enclose the filling add another layer of flavour. Although this recipe has many steps, once the loaf is assembled, you can refrigerate it overnight and bake it the following day - ideal for serving at a long weekend lunch.

You'll need

40 gm butter, diced 200 gm Swiss brown mushrooms, thinly sliced 800 gm piece of skinless ocean trout, pin-boned To serve: shaved fennel dressed with extra-virgin olive oil and lemon juice To serve: finely chopped chives, salmon roe and lemon wedges   Rice filling 300 gm cooked long-grain rice (100gm uncooked) 30 gm butter, diced ½ leek, finely chopped ½ small fennel bulb, finely chopped 1 garlic clove, finely chopped Finely grated rind of 1 lemon 1/3 cup each finely chopped flat-leaf parsley and dill   Buttermilk crêpes 125 gm plain flour 300 ml each well-shaken buttermilk and milk 2 eggs 30 gm melted butter, plus extra for brushing 1 tbsp each finely chopped dill, chives and flat-leaf parsley   Brioche 280 gm plain flour 7 gm (1 sachet) dried yeast 3 eggs, lightly beaten, plus 1 extra for beaten eggwash 2 tbsp lukewarm milk 120 gm softened butter


  • 01
  • For rice filling, cook rice by the absorption method, then tip into a bowl to cool. Meanwhile, melt butter in a saucepan over medium-high heat, add leek, fennel and garlic and sauté until tender but not coloured (2-3 minutes). Stir in rind and add to rice. When cooled, stir in herbs and season to taste.
  • 02
  • For crêpes, place flour and a pinch of salt in a bowl. Whisk buttermilk, milk, eggs and butter in a separate bowl to combine, then gradually add to flour, whisking continuously until very smooth. Stir in herbs, cover and set aside to rest at room temperature for 1 hour. Heat a 21cm crêpe pan over medium-high heat, brush lightly with melted butter, then add 80ml crêpe batter, swirling pan to spread evenly over base. Cook until golden on the bottom (1-2 minutes) and bubbles appear on the surface, then turn and cook for another 30 seconds), transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat until you have 6 crêpes.
  • 03
  • While crêpe batter rests, make the brioche. Mix flour, yeast and 1½ tsp salt in an electric mixer fitted with a dough hook. Whisk eggs and milk in a separate bowl, then gradually add to flour mixture, mixing on medium speed and scraping down sides of bowl, until dough pulls away from sides. Beat in butter a little at a time until dough is smooth and glossy (2-3 minutes). Transfer to a container, cover with plastic wrap and refrigerate until well chilled (30 minutes).
  • 04
  • Melt butter in a frying pan over medium-high heat, add mushrooms and sauté until golden brown and tender (3-4 minutes). Season to taste and cool to room temperature. Tip out any liquid that forms in the bowl as mushrooms cool.
  • 05
  • Preheat oven to 200C. Trim fish into two 5cm x 21cm rectangles and season to taste. Overlap crêpes on a large piece of baking paper to form a rough 30cm x 35cm rectangle. Spread half the rice mixture lengthways down the centre of the crêpes in roughly the same shape as the fish, scatter half the mushrooms over, then stack both pieces of fish on top. Spread with remaining mushrooms, then top with remaining rice, gently pressing with your hands. Use the baking paper to help wrap crêpes over to enclose mixture.
  • 06
  • Butter and line an 11cm-deep, 11cm x 27cm loaf tin with baking paper. Roll brioche dough on a lightly floured piece of baking paper to a 40cm x 55cm rectangle. Place trout parcel in the centre lengthways, fold sides of dough up and over trout parcel to enclose, pinching to seal. Carefully place seam-side down in tin and gently press to flatten top. Brush with eggwash and refrigerate to rest (10 minutes). Bake for 15 minutes, then reduce oven to 160C and bake until puffed and golden brown (8-10 minutes).
  • 07
  • Stand for 5 minutes, then transfer to a platter to rest for 10 minutes. Trim ends, then thickly slice, scatter with chives, top with salmon roe, and serve with fennel salad.

At A Glance

  • Serves 8 people
Signature Collection

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2017 Restaurant Guide

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At A Glance

  • Serves 8 people

Featured in

Oct 2015

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