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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Jackalope hotel opens on the Mornington Peninsula

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Pea and ham soup

2017 Australian Hotel Awards: The Winners

Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Thai chicken and cucumber salad


You'll need

  Salad 3 Lebanese cucumbers, thinly sliced diagonally ½ tsp raw sugar 2 tbsp dried prawns (see note) 1 cup (loosely packed) coriander leaves 1 cup (loosely packed) mint leaves 6 red shallots, peeled and thinly sliced 280 gm (about 2) chicken thigh fillets 2 tbsp fish sauce 150 gm (1 cup) arrowroot For deep-frying: vegetable oil   Thai dressing 50 gm piece palm sugar 1 clove garlic 2 tbsp fish sauce 2 tsp lime juice 1 small red chilli, thinly sliced   Caramelised peanuts 1/3 cup raw peanuts ¼ cup finely grated palm sugar

Method

  • 01
  • For dressing, place palm sugar and garlic into a mortar and, using a pestle, pound until crushed, add fish sauce and lime juice and stir until combined, then stir through chilli.
  • 02
  • For caramelised peanuts, combine nuts and palm sugar in a saucepan and stir over low-medium heat for 4-5 minutes or until caramelised. Pour onto a baking paper-lined tray and cool. Coarsely crush to separate nuts.
  • 03
  • Heat oil in a deep-fryer to 180C. Cut chicken into 5mm pieces, stir in fish sauce, dust in arrowroot and deep-fry for 4-5 minutes or until golden and crisp. Drain on absorbent paper.
  • 04
  • Place cucumber into a bowl, scatter with sugar, stir and set aside for 10 minutes or until slightly softened. Place prawns into a mortar and, using a pestle, pound until finely ground. Combine prawns with herbs, shallot and cucumber, divide among plates, scatter with chicken and peanuts, drizzle with dressing and serve immediately.

NoteDried prawns are available from Asian supermarkets.


Short-order ideas
For a roast beef, potato and horseradish salad, sear a piece of beef fillet in a frying pan until browned all over, then roast at 180C until rare. Season to taste, then rest until required. Boil kipfler potatoes until tender and cool. Finely grate horseradish root, then add to sour cream with finely chopped chives and coarsely chopped potatoes, season to taste and stir to combine. Slice beef thinly, arrange on plates, spoon potato mixture over beef and serve.


For a salami, olive and rocket salad, lay slices of salami over an oven tray and roast until crisp, then combine with marinated green olives, torn mozzarella and baby rocket. Whisk extra-virgin olive oil and balsamic vinegar with a crushed garlic clove and drizzle over salad.


Meat in salads
Why serve meat on the side when it can be incorporated into the salad? French cooks shred confit duck and mix it with curly endive and hazelnuts, and Italians serve salumi with many salads from potatoes to radicchio to broad beans. In Vietnam, shredded chicken is combined with fragrant herbs and dressed with fish sauce, lime and sugar. The addition of meat obviously makes a salad more robust, a meal in itself. Meat in salads is best served warm or at room temperature. If you're serving it from the refrigerator bring it to room temperature first.

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

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×