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.

Pea and ham soup

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.

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.

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.

Ham hock soup

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.

Spatchcock with beans and white anchovy


You'll need

2 spatchcock (500gm each) 160 gm each Roman, yellow and green beans, trimmed and cut into 3cm lengths 1½ tbsp olive oil 2 garlic cloves, thinly sliced 1 tbsp rosemary Finely grated rind and juice of 2 lemons, plus cheeks to serve 6 white anchovy fillets   Spice mix 60 ml (¼ cup) olive oil 1 tbsp lemon juice 5 garlic cloves 1 tbsp sumac 2 tsp each ground ginger, smoked paprika, onion powder and ground turmeric ¼ tsp hot ground chilli

Method

  • 01
  • For spice mix, blend ingredients and 3 tsp salt in a blender until smooth, then set aside.
  • 02
  • Remove spatchcock backbones by cutting up each side of spine with kitchen scissors. Remove offal and gristle from cavity (discard) and press spatchcock flat on a chopping board, then place in a non-reactive container, and rub all over with spice mix and refrigerate for flavours to develop (overnight).
  • 03
  • Place a large cast-iron, ovenproof frying pan in oven and preheat to 210C. Remove heated frying pan and line base with baking paper. Place spatchcock skin-side down in pan and weight with another piece of baking paper and another heavy pan. Cook spatchcock over low heat for 5 minutes, then transfer to oven and roast for 6 minutes. Turn spatchcock, weight with pan and roast until tender and cooked through (8-10 minutes). Cover with foil and set aside to rest (10 minutes).
  • 04
  • Meanwhile, blanch beans in boiling salted water (1 minute), then refresh. Heat olive oil in a frying pan over high heat, add garlic and beans and stir occasionally until fragrant (2-3 minutes), then add rosemary, lemon rind and juice and anchovies and season to taste. Place beans on a serving plate, top with spatchcock, drizzle resting juices over and serve hot with lemon cheeks.

Note "This dish speaks to the way we serve food at After Hours," says Allam. "It can be shared by four or used as a main for one. It's fresh, tasty and full of flavour. Only the seriously health-conscious could resist this chicken skin." You'll need to start this recipe a day ahead to marinate the spatchcock.


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

Drink Suggestion

2011 Bourke Street Chardonnay, Canberra District, NSW, or 2011 Windowrie “The Mill” Sangiovese, Central Ranges, NSW.

Featured in

Apr 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×