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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

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.

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.

Date and preserved lemon chutney


"My husband, Patrick, grew up in Hong Kong and as a result he has an insatiable appetite for chutneys that he'll happily pair with just about anything I cook," says Hafner. "This desire to match meat with something sweet and piquant has rubbed off, so I've developed a small repertoire of chutneys. This is one of my favourites from my time cooking with Middle Eastern maestro Greg Malouf." Makes about 500ml.

You'll need

200 gm pitted dried dates 200 gm brown sugar 1 tbsp coarsely chopped ginger ½ tsp ground coriander Seeds from 5 cardamom pods 50 gm (¼ cup) finely chopped preserved lemon rind 2 tbsp Sherry or red wine vinegar

Method

  • 01
  • Combine dates, brown sugar, ginger, coriander, cardamom and a good pinch of salt in a saucepan with 250ml water and simmer, covered, until dates are very soft (20-25 minutes). Add preserved lemon and vinegar, then blend in a food processor until smooth. Cool chutney, then add salt to taste – it should taste sweet and sour. Serve with roast duck. Chutney will keep refrigerated in an airtight container for 2 weeks.

At A Glance

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

Featured in

Aug 2015

You might also like...

Autumn vegetarian recipes

recipes

Pasta e fagioli (pasta and beans)

Vegetarian dishes

recipes

Pumpkin cappellacci with sage browned butter

The ultimate burger collection

recipes

Fusilli with zucchini flowers and ricotta salata

Summer breakfast recipes

recipes

Provolone and lemon capunti

Christmas vegetarian recipes

recipes

Mushroom, ricotta and thyme with farro linguine

Vegetarian canape recipes

recipes

White bean and olive crostini with salami and Pecorino Sardo

Tzatziki with zucchini fritters

recipes

conversion tool

 
get the latest news

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

×