The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

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


  • 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
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Slurpy young nero d’Avola.

Featured in

Jan 2016

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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