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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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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.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

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. 

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.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Veal schnitzel rolls with chipotle sauce


These sandwiches are inspired by cemitas, a specialty of Puebla, Mexico, consisting of a brioche-style bun with a schnitzel filling. We've used bakery-bought slider buns for convenience and added a spicy, smoky chipotle sauce. Most of the elements can be prepared in advance, including the veal schnitzels, which can be fried ahead of time, then heated in the oven when you're ready to serve them. Makes 16.

You'll need

500 gm piece of veal fillet For dusting: seasoned plain flour 2 eggs whisked with 100ml milk 150 gm fine soft breadcrumbs 16 brioche buns, to serve (see note) 200 gm butter, coarsely chopped 200 gm Danish feta, coarsely crumbled 1 avocado, diced To serve: coriander leaves   Chipotle sauce 2 tbsp olive oil 1 onion, finely chopped 100 gm brown sugar 80 ml (1/3 cup) brown rice vinegar 100 gm chipotles in adobo 100 gm canned tomato

Method

  • 01
  • For chipotle chilli sauce, heat oil in a saucepan over medium-high heat. Add onion and fry until starting to caramelise (3-5 minutes). Add sugar and vinegar, bring to the boil for 1 minute, then reduce heat to medium, add chipotles and tomato, and simmer for flavours to infuse (5-7 minutes). Transfer to a blender, process until smooth, season to taste and refrigerate until required. Will keep refrigerated for 2 weeks.
  • 02
  • Cut veal thinly across the grain into 16 slices, then pound each to 3mm thick with a meat mallet. Place flour, egg mixture and breadcrumbs in separate bowls. Dust each piece of veal with flour, dip in eggwash, then coat in crumbs, shaking off excess, and place on a tray.
  • 03
  • Preheat oven to 130C. Halve brioche buns, place on an oven tray and warm in oven (5-7 minutes).
  • 04
  • Heat a quarter of the butter in a large frying pan over high heat, add a quarter of the veal and fry until golden and just cooked (2-3 minutes each side). Keep warm in oven while you fry remaining veal in batches in remaining butter.
  • 05
  • To serve, place veal schnitzels on bun bases, top with feta, avocado and coriander, top with sauce and serve warm with extra sauce.

Note Brioche buns are available from select bakeries and delicatessens.


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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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At A Glance

Drink Suggestion

Fruity young red gamay.

Featured in

Nov 2015

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