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

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Fried mortadella sandwiches


These little sandwiches can be made and fried ahead; just pop them in the oven when it's time to serve to warm them through and melt the cheese. This recipe makes 36 finger sandwiches.

You'll need

400 gm butter, diced 18 slices light rye bread For spreading: Dijon mustard 18 thin slices mortadella (400gm) To serve: dill pickles, thinly sliced (optional) 18 slices provolone dolce (360gm)

Method

  • 01
  • Make clarified butter by heating butter in a saucepan over low heat until fat separates from milk solids (20-30 minutes). Skim impurities from the top with a spoon, then strain the liquid butter into a clean container until you reach the milky solids on the base (discard these). The butter should be free of impurities; if some remain, strain the butter through a piece of fine muslin. Clarified butter will keep for 3 weeks stored in an airtight container in the refrigerator.
  • 02
  • Spread mustard over half the bread slices, then top with mortadella and pickles, then the provolone and season to taste. Sandwich with remaining bread, then trim off crusts and set aside.
  • 03
  • Preheat oven to 200C. Heat 2 tbsp clarified butter in a large frying pan over high heat, add 2 sandwiches and fry, turning once, until golden (2-3 minutes each side). Transfer to a board and repeat with remaining butter and sandwiches. Carefully slice each sandwich into 4 finger sandwiches and transfer to an oven tray lined with baking paper.
  • 04
  • To serve, bake finger sandwiches until cheese melts (4-6 minutes). Serve warm.

At A Glance

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

Featured in

Nov 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×