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.

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.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Pickled okra


"With African influences and robust cooking, the okra is used to offset the protein for some freshness and texture," says Burgess. "It's served with prawns and chicken and is very popular in Bahia. Here we use it for balance and texture." Start this recipe a day ahead to pickle the okra. 

You'll need

500 ml (2 cups) apple cider vinegar 2 tbsp rapadura sugar 6 kaffir lime leaves 1 garlic clove, thinly sliced 1 long green chilli, thinly sliced 1 tsp dill seeds 500 gm okra   Brazil nut and black garlic farofa 100 gm Brazil nuts 50 gm unsalted butter, diced 1 small garlic clove, finely chopped ¼ tsp ground allspice 1 black garlic clove, finely chopped

Method

  • 01
  • Combine vinegar, sugar, lime leaves, garlic, chilli, dill seeds, 2 tbsp sea salt and 500ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Remove from heat and stand for 10 minutes to infuse and cool.
  • 02
  • Place okra in a jar, pour in pickling liquid, cool, then cover and refrigerate overnight. Pickled okra will keep refrigerated for about a month.
  • 03
  • For farofa, process nuts in a food processor to a medium-coarse meal. Heat butter in a frying pan over medium heat, add fresh garlic and allspice and fry, stirring occasionally, until light golden (30-40 seconds). Add black garlic and fry, stirring occasionally, until fragrant (1-2 minutes). Add nut meal and stir continuously over low heat until toasted and evenly coated (3-4 minutes), then season to taste and set aside.
  • 04
  • Drain okra from pickling liquid, arrange on serving plates, scatter with farofa and serve with flounder.

At A Glance

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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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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.

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2017 Restaurant Guide

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At A Glance

Featured in

Jul 2016

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