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.

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.

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.

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.

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.

Lamb loin chops with smoky eggplant, and farro and tomato salad


Middle Eastern flavours are a classic match with lamb, while smoky eggplant takes it up a notch. If you fancy it, throw some flatbread on the barbecue to warm up and serve alongside.

You'll need

100 gm farro (see note) 3 large ripe tomatoes, diced 70 ml extra-virgin olive oil Finely grated rind and juice of ½ lemon, or to taste 1 tbsp sherry vinegar 1 cup coarsely chopped flat-leaf parsley 1 cup coarsely chopped mint 2 spring onions, thinly sliced 8 lamb loin chops (about 200gm each) 1 tbsp olive oil To serve: sumac   Smoky eggplant 2 eggplant 70 gm tahini 70 ml extra-virgin olive oil Juice of 1½ lemons, or to taste 1 garlic clove, finely chopped

Method

  • 01
  • For smoky eggplant, char eggplant on a hot barbecue or over an open flame, turning occasionally, until charred and tender (at least 15-20 minutes). Place in a colander in the sink to drain, then scoop out flesh into a bowl. Stir in tahini, oil, lemon juice and garlic, season to taste and refrigerate until required. Smoky eggplant will keep refrigerated for 3 days.
  • 02
  • Meanwhile, boil farro in a saucepan until tender (20-25 minutes), then drain well and spread on a tray to cool. Once cool, transfer to a bowl, add tomato, extra-virgin olive oil, lemon rind and juice, vinegar, herbs and spring onion, season to taste and toss to combine.
  • 03
  • Heat a barbecue or char-grill pan to medium-high heat. Brush chops with oil, season to taste and grill, turning occasionally, until browned and cooked to your liking (3-4 minutes each side for medium-rare). Transfer chops to a plate and rest for 5 minutes. Serve lamb loin chops with smoky eggplant, farro and tomato salad, and scattered with sumac.

Note Farro is available from select delicatessens. 


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

Slurpy young nero d’Avola.

Featured in

Jan 2016

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.

×