Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Martini


You'll need

About 15ml dry vermouth 60 ml (¼ cup) gin To garnish: 1 lemon twist or 2 green olives

Method

  • 01
  • Chill the martini glass you intend to use for at least 1 hour beforehand.
  • 02
  • Pour about 15ml of vermouth (we say ‘about’ because you’re only using it to coat the ice) into a shaker half-filled with cracked ice. Stir or swirl it around, then strain out the vermouth and discard, or you can reuse it for the next martini, though you may need to add fresh vermouth if it becomes too diluted.
  • 03
  • Pour the gin into the shaker, seal it, and shake hard and fast for about 10 seconds.
  • 04
  • Let the drink settle for a moment, then strain into the chilled glass. Garnish, and serve immediately.

Everything we’ve said about keeping things cold goes double for the martini. Chill the glasses, chill the shaker, chill your booze – chill your guests, if you can. In the version made to surrealist Luis Buñuel’s recipe at Melbourne’s Gin Palace, everything is frozen, allegedly, for two days prior to mixing. Other enthusiasts keep a bar fridge stocked purely for martini-making purposes. We feel that gin is far more elegant than vodka, lemon twists the marginally more sophisticated garnish than green olives, and shaken our preference over stirred. And dry – let’s not forget dryness. The less vermouth a martini contains, the drier it is said to be. Where ye olde cocktail guides describe drinks made with two parts gin to one part vermouth, modern drinkers favour only the merest hint of vermouth. So seriously is the dryness question taken that some bartenders use a perfume atomiser to mist the surface of the drink with vermouth, others maintain that holding the neck of the bottle firmly and saying ‘vermouth’ aloud is enough, while Melbourne’s Der Raum serves martinis with vermouth-filled pipettes. Noilly Prat is our dry white vermouth of choice (sweet or red vermouth is a different beast entirely), though dry sherry (a Spanish fino works very nicely) makes a fine substitute. On the olive-or-twist garnish question, should you choose to go with olives, large queen greens are very good, and unstuffed is usually best, though the anchovy-stuffed numbers are fun with a sherry wash. One is good, two are fine, three are too many (though the 20-olive martini carried by Lex Luthor’s moll in Superman Returns was kinda cool), while a martini with a splash of brine from the olive jar becomes a dirty martini. A Gibson, meanwhile, is a martini garnished with two small pickled onions.

At A Glance

  • Serves 1 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 1 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.

×