Gourmet Traveller Menus

Gourmet Traveller Menus

Gourmet Traveller Menus

At Gourmet Traveller we've been sharing food inspiration with Australian cooks for more than 50 years. And while we've published thousands of recipes and hundreds of cooking tips, the most important ingredients of any meal is the company. Gathering your nearest and dearest around the table is what the enjoyment of good food is all about and to cook for people you love is a gift that is always welcome. It's with this in mind that we chose to make our first hardcover cookbook a collection of menus.

Good food brings people together, whether you're lunching in Paris or feasting in the snow, whether you're supping fireside or snacking by the beach, whether it's Christmas or Easter or any other festive occasion in between – and good times are the result. These are some of our favourite recipes – we hope you enjoy sharing them with your family and friends as much as we enjoy sharing them with friends.  


This Beautiful Book Includes:
Close to 200 recipes
Recipes from Australia's finest cooking talents
Recipes tested in the Gourmet Traveller test Kitchen
Lavish photography and gorgeous settings

Key features include:
Harvest lunch with Peter Gilmore
inter feast with Sean Moran
Easter spread with the team behind Ester
Après-ski eats with the Three Blue Ducks
Christmas with Brigitte Hafner
Lunch at Hollywood hotspot EP&LP
Bondi clambake with the crew from The Bucket List
Asian banquet with Victor Liong and the team at Lee Ho Fook

Gourmet Traveller Menus

ISBN: 9781742458762


Grilled Chicken With Pickled Watermelon Salad

From 'Lunch By The Sea' Menu In Gourmet Traveller Menus: Good Food Great Times Cookbook

Begin this recipe a day ahead to pickle the watermelon.

Prep Time 25 Mins, Cook 1 Hr 20 Mins (Plus Cooling, Pickling, Marinating, Resting)
Serves 8

2 chickens (about 1.8kg each), butterflied, backbone removed
160 gm light palm sugar, crushed
250 ml (1 cup) fish sauce
250 ml (1 cup) lime juice
150 gm (1 cup) spelt (see note)
600 gm watermelon, thickly sliced (reserve rind for pickle)
2 cups (loosely packed) mint
1 cup each (loosely packed) coriander, Thai basil and Vietnamese mint, plus extra to serve

Pickled Watermelon Rind
100 gm watermelon rind, thinly sliced on a mandolin
250 ml (1 cup) rice wine vinegar
165 gm (¾ cup) caster sugar
1 long red chilli, split
5 gm (1cm piece) ginger, thinly sliced

Crisp Shallots And Garlic
Vegetable oil, for deep-frying
10 golden shallots, thinly sliced on a mandolin
5 garlic cloves, thinly sliced on a mandolin

For pickled watermelon rind, place rind in a non-reactive container (see cook's notes p279) and set aside. Stir vinegar and sugar in a small saucepan over medium heat until sugar dissolves, bring to the boil, then set aside to cool. When cool, add chilli and ginger, and pour mixture over watermelon rind. Cover and refrigerate overnight to pickle.
Place chickens in a non-reactive dish and set aside. Pound palm sugar, fish sauce and lime juice using a large mortar and pestle, then pour half the mixture over chickens and refrigerate, turning occasionally, for 1 hour to marinate. Refrigerate remaining dressing until required.
Meanwhile, cook spelt in boiling water until tender (30-40 minutes). Drain well, spread on a tray and set aside to cool.
For crisp shallots and garlic, heat vegetable oil in a deep saucepan to 160C, add shallot and deep-fry in batches, stirring frequently, until crisp and golden (1-2 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels. Repeat with garlic. Store separately in airtight containers until required.
Heat a char-grill pan over medium-high heat (or use a barbecue). Drain chickens from marinade and grill skin-side down until crisp (10-15 minutes), then turn and grill until cooked through (10-15 minutes). Set aside to rest for 10-15 minutes.
Combine watermelon wedges, spelt, herbs and pickled watermelon rind in a bowl, drizzle with reserved dressing and toss to combine. Scatter chicken with crisp shallots and garlic, and extra herbs, and serve with pickled watermelon salad.

Note: Spelt, a grain, similar to barley, is available from health-food shops and select delicatessens. If it's unavailable, substitute freekah or farro perlato.
Wine Suggestio: Full-flavoured rosé made from grenache.

Golden Pavlova With Mango Yoghurt And Tropical Fruits

From 'Lunch By The Sea' Menu In Gourmet Traveller Menus: Good Food Great Times Cookbook

The mango yoghurt and rum and lime caramel can be made a few days ahead to make things easier, but the pavlova itself is best made on the day. Begin this recipe a day ahead to drain the yoghurt.

Prep Time 40 Mins, Cook 2 Hrs 10 Mins (Plus Draining, Chilling, Cooling)
Serves 8

6 eggwhites
¼ tsp cream of tartar
250 gm raw caster sugar
40 gm brown sugar
Scraped seeds of 1 vanilla bean
35 gm (¼ cup) cornflour
3 tsp white vinegar
3 bananas, thickly sliced
2 mangoes, thickly sliced
500 gm (about ½) pineapple, thinly sliced
Pulp of 2 passionfruit
Mint, to serve

Mango Yoghurt:
1 kg Greek-style yoghurt
250 gm mango (about 1), coarsely chopped
80 gm raw caster sugar
Juice of 1 lime
300 gm sour cream

Rum And Lime Caramel:
330 gm (1½ cups) raw caster sugar
70 ml golden rum
60 ml (¼ cup) lime juice
½ cup (firmly packed) mint



For mango yoghurt, place yoghurt in a sieve lined with muslin over a bowl and refrigerate overnight to drain. Process mango, sugar and lime juice in a food processor until smooth. Transfer to a saucepan and bring to a simmer, then cook, stirring occasionally, until syrupy (2-3 minutes). Cool, then refrigerate until chilled. Whisk yoghurt and sour cream together in a bowl, fold in mango mixture and refrigerate until required.
Preheat oven to 120C. Whisk eggwhites, cream of tartar and a pinch of salt in an electric mixer until firm peaks form (4-5 minutes). Whisking continuously, add sugars 1 tbsp at a time until mixture is stiff and glossy (4-5 minutes), then whisk in vanilla seeds and fold in cornflour and vinegar. Form mixture into a 20cm-diameter circle on an oven tray lined with baking paper, bake until crisp and dry (1½-2 hours), then turn off oven and cool completely with door ajar.
Meanwhile, for rum and lime caramel, stir sugar and 180ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat and add 100ml water (be careful, hot caramel will spit), rum, lime juice and mint and cool to room temperature. Strain (discard mint) and refrigerate until required. Rum and lime caramel will keep refrigerated for a week.
Top pavlova with mango yoghurt, then pile fruit on top, drizzle with a little rum and lime caramel, scatter with mint and serve with remaining caramel on the side.
Wine Suggestion: Pink moscato.



Gourmet Traveller Menus

ISBN: 9781742458762
RRP: $59.99