Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.
Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!
Subscribe to Gourmet Traveller for your iPad.
This year, Melbourne’s MPavilion combines bamboo, stone, rope and earth.
A yum cha-style restaurant and bar opens in Adelaide’s business district.
The competition for home-delivery is ramping up as a new player joins the scene with free delivery.
Null Stern Hotel in Switzerland is breaking all the rules.
Comfort and convenience come hand-in-hand at Australia's nicest affordable hotels.
More than a gateway to Angkor Wat, Siem Reap is a centre for Khmer culture, authentic cuisine and chic shops, writes Lara Dunston.
Every day unfolds as a fresh series of adventures for Helen Anderson aboard a Silversea expedition in French Polynesia.
At Mercado, Nathan Sasi and his team like to do things the hard way, putting the focus on the craft of the chef, writes Pat Nourse, and the art of flavour.
Looking to pair your gin with more than just tonic? These gin cocktails work wonders with your favourite botanical-based spirit.
Welcome to the countdown to this year's Gourmet Traveller Restaurant Awards, our salute to the talent delivering the finest eating and drinking in the country. Here are the finalists.
Our heart-warming ragu recipes range from a quick crowd-pleasing Bolognese to pigeon gnocchi and slow-cooked pull-apart lamb shoulder.
As the nights get longer and darker, so do the leafy greens. From a hearty wild rabbit teamed with cavolo nero and olives, to a warming broccoli soup with creme fraiche and hazelnuts, here are our favourite ways to work your winter greens this season.
Sink down into these tubs with a view.
With a charcoal grill, fine local produce and takeaway oysters, this summer’s new hotspot is poised to open for service.
Expect quality over quantity next time you pop in for a bite between shopping sprees.
Curing fresh salmon enhances its taste and transforms its texture, writes Emma Knowles.
Note You'll need to begin this recipe at least 2 days ahead.
Gravlax. Gravad laks. Gravad lax. Graflax. There are many ways
to spell and pronounce it, but all describe the Nordic dish of
cured raw salmon. The name translates from the Swedish as "buried
salmon" - "grav" means grave, and "lax", salmon - referring to the
old custom of salting salmon and other freshly caught fish and
burying them in a barrel or in the ground above the high-tide line.
The fish would be enjoyed after a few days of curing, or left to
ferment for several months, preserving it for the leaner months
when food was scarce.
At its simplest, the cure consists of a combination of salt, sugar and dill, although in its earliest incarnation the aromatic flavour was imparted by pine needles. More modern additions include lemon rind, dill seeds, juniper and sometimes a splash of booze - either vodka or gin.
Making gravlax isn't difficult, but it's not for those who seek instant gratification. You'll need to plan ahead to allow for the curing time.
Ultra-fresh salmon is absolutely imperative for making gravlax (or any other cured fish, for that matter), both for reasons of food safety and to ensure the best taste and texture. The best way to ensure freshness is to visit a large fish market or a fishmonger you know has a high turnover. Ask your fishmonger to cut you a fresh side of salmon, rather than relying on pre-cut fish that may have been sitting there for a day or two. Many fishmongers will remove the pin-bones while they're at it - these are the "floating" bones not attached to the skeleton of the fish. But if not, it's a simple task to remove them yourself. Fish tweezers, which are available from specialist cookware shops, have a square, blunt end that makes it easy to grasp the pin-bones and remove them without damaging the flesh.
Trim the fillet to create a rectangle of salmon of more-or-less even thickness, which allows it to cure evenly: trim the belly a little and remove the tail. If you were to leave these thinner parts of the fish on, they would over-cure and be chewy and unpleasant to eat. (These trimmings needn't go to waste - they're perfect for a salmon tartare.)
Next, the curing process. The salt in the cure acts in three ways. First, it inhibits bacterial growth and extends the stability and shelf-life of the salmon. Second, it draws moisture from the salmon through osmosis, creating a dense texture. And third, it tenderises the fish by breaking down the protein structure. The sugar ensures the gravlax isn't too salty, while fresh dill, dill seeds and lemon rind contribute fragrance and flavour.
It's important that the curing mixture is in contact with all surfaces of the fish so it cures evenly. Wrapping and weighting the salmon helps to spread the cure, press it into contact with the flesh, and remove air pockets. Use several layers of plastic wrap to minimise leakage, and place the fish parcel on a tray. As the curing progresses, the salt mixture will dissolve and liquefy, and the tray will catch any juices that escape the plastic wrap. The traditional method of weighting involved bark and rocks, but these days a board and some food cans will do the job.
Refrigerate the salmon for two days for a light cure, or up to a week for a stronger cure, which will result in a more intense flavour and a denser texture. Turn the fish parcel every 12 hours or so, so that the cure continues to spread. When the fish is cured to your liking, brush away the cure, wipe off any moisture and wrap the fish in fresh plastic wrap. It will keep for four to five days from this point.