Australia's first multi-capsule espresso machineWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
How to trick your family into thinking you're a five-star chefWant the secret to rustling up amazing-tasting midweek meals without the stress? We asked leading chef and restaurateur Luke Mangan to tell us how.
The best pop-up dining in AustraliaTaking place in city laneways and beachside locations across Australia, the cool crowd can't get enough of the food and drink pop-up phenomenon. Now you can stay one step ahead of the culinary curve...
Anchovy, bread, green olive, tomato and caperberry salad
- 4 slices thick rustic bread, roughly chopped
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 12 anchovies, drained
- 12 green olives, pitted
- 4 tomatoes, cut into pieces
- 12 caperberries
- Fresh mint leaves
This recipe is from the April/May 2011 issue of Gourmet Traveller WINE.
Place bread in a serving bowl. Add oil, sherry vinegar and season generously with sea salt and freshly ground black pepper. Marinate for 20 minutes then add remaining ingredients, mix well and serve.