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 free salt and pepper set - offer ends 26 March, 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.

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.

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.

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.

Baby cos and herb salad with garlic vinaigrette


You'll need

  Leaf salad ½ bunch flat-leaf parsley ½ bunch basil 1 bunch chives 2 baby cos, leaves separated and washed   Garlic and anchovy vinaigrette 3 cloves garlic 2 anchovy fillets 1 tbsp Dijon mustard 1 tbsp white wine vinegar 80 ml (1/3 cup) extra-virgin olive oil

Method

  • 01
  • For garlic and anchovy vinaigrette, place garlic and anchovies into a mortar and, using a pestle, crush to a fine paste. Add mustard and vinegar and stir to combine, then whisk in oil in a thin stream until incorporated and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Pick leaves from parsley and basil and combine in a large bowl. Cut chives into 2cm lengths and add to herbs with cos and toss to combine. Drizzle with dressing and serve immediately.

Short-order ideas
For a watercress and avocado salad, combine watercress with coarsely chopped avocado and Persian feta. Place pistachio kernels in a mortar and, using a pestle, pound until finely ground, whisk in lemon juice, pistachio oil and wholegrain mustard, season to taste with sea salt and freshly ground black pepper, pour over salad and toss to combine.


For a parsley, red onion, oxheart tomato and pecorino salad, combine flat-leaf parsley leaves and coarsely chopped oxheart tomatoes in a bowl. Finely shave a red onion, place into a separate bowl and just cover with red wine vinegar. Stand for 10 minutes. Whisk together some soaking vinegar with olive oil and a pinch of brown sugar. Add onion to salad, drizzle with dressing, scatter with shaved pecorino cheese and serve immediately.


Leaf salads
When prepared with care, a simple green leaf salad is one of the most joyous dishes to eat. Start with fresh, crisp leaves that have been rinsed of dirt and grit and dried thoroughly in a clean tea towel or salad spinner. Next, due care should be taken when making the vinaigrette. The correct balance of acidity can become a bone of contention among cooks, but erring on the side of more acid lifts the salad ingredient flavours and gives a cleaner finish on the palate. The dressing should be just enough to coat the leaves evenly without leaving a pool in the base of the salad bowl and this should be done just before serving to ensure the leaves remain crisp.

At A Glance

  • Serves 6 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 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×