The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Footy food recipes

What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.

Chicken stir-fried with holy basil and chilli

The cheat: tomato passata

Ziti Puttanesca

Ziti Puttanesca

Italian cooks know a thing or two about tomatoes, so follow their lead and enjoy the full flavour of ripe tomatoes all year with passata.

Rare is the food-lover's pantry that doesn't hold a bottle of tomato passata. If you're yet to encounter it, though, passata is an Italian-style purée made from tomatoes at their peak, so what you get is a sweet, rich, thick intensified tomato flavour in a bottle, something that you just can't replicate in winter in the absence of good fresh tomatoes. The Italian cultural connection prompts its most obvious uses in the cooler months: from something as fast as a Napoletana sauce for spaghetti, simply with garlic, olive oil and basil, to the more considered likes of ribollita and minestrone, sauces for meat (hello scaloppine) or even as the base for a stew making the most of winter's seafood bounty. But regardless of whether you choose to stick to the Italianate script, pop the top on passata and you've got a splash of summer in a bottle.

Ziti puttanesca
Serves 4
Cook 400gm ziti tagliati in a large saucepan of boiling salted water until al dente (10-15 minutes) and soak 50gm salted capers in a bowl of water. Heat 60ml olive oil in a frying pan, add 1 finely diced small Spanish onion and stir over medium heat until tender (10-15 minutes). Add 10 anchovy fillets, 1 bottle tomato passata (690gm), 3 thinly sliced garlic cloves, 4 thinly sliced small red chillies, cheeks from 6 large black olives (plus a few whole), 2 tbsp rosemary and drained capers, season with black pepper (the anchovy provides the salt) and cook until well combined (3-5 minutes). Drain pasta and add to pan, toss well, then serve scattered with finely grated parmesan.

Chilli with beans
Serves 4
Heat 1 tbsp grapeseed oil in a large frying pan over high heat until smoking, add 1 diced onion and stir until golden. Add 200gm minced beef and cook, breaking up, until browned (2-3 minutes). Add 3-4 tsp ground chilli, or to taste, and 3-4 finely chopped chipotle chillies in adobo, and mix well. Add 400gm tomato passata, 400gm drained canned kidney beans, 250ml veal stock and 2 pinches of cumin, season to taste, bring to the boil and cook until flavours are combined (5-10 minutes). Serve in warm tortillas with sour cream.

Lamb harira
Serves 4
Heat 2 tbsp grapeseed oil in a large frying pan over high heat, add 500gm diced lamb shoulder in batches and cook until browned (5-10 minutes). Add 2 small diced onions and 2 diced carrots to pan and sauté until tender (5-10 minutes). Add 500gm tomato passata, 750ml chicken stock, 4 crushed garlic cloves, 1 tbsp each ground cumin and coriander, 2 tsp ras el hanout and 1 cinnamon quill, and simmer over medium heat until meat is tender (20-30 minutes). Add 100gm rinsed red Persian lentils, cook until tender (45-55 minutes), season to taste and serve scattered with chopped coriander, with yoghurt to the side.

Braised chicken with tomato and chorizo
Serves 4
Heat 2 tbsp grapeseed oil in a deep frying pan or casserole over high heat, add 4 chicken thighs on the bone and turn occasionally until golden (3-5 minutes). Set aside. Add 200gm thickly sliced chorizo and 1 thickly sliced Spanish onion, cook until golden (2-4 minutes), deglaze pan with 60ml dry white wine, then add 500gm tomato passata and a sprig of rosemary, return chicken to pan, season to taste, cover and simmer until chicken is cooked through (25-35 minutes). Serve with toasted sourdough rubbed with fresh garlic.

Hot Tips
+ Look for tomato passata that is free of preservatives and additional ingredients for the best quality.
+ Tomato passata can be taken one step further by transforming it into a sugo that you can keep on hand in the freezer. Make a soffritto from diced onion, celery and garlic (sauté slowly in olive oil until caramelised), then add 1 bottle (about 690gm) tomato passata, bring to the boil and season to taste.

Related recipes

Tomato recipes

Newsletter

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

Latest news
The second Gourmet Traveller Chinese-language edition is here
27.09.2016
Recipes by Stanbuli
27.09.2016
Recipes by Yama Kitchen & Bar
20.09.2016
Cutting edge: Sydney’s new Chef’s Armoury store
16.09.2016
What is migas?
15.09.2016
Richard Cornish’s year without meat
12.09.2016
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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Summer seafood recipes

Turn festive seafood into something special with flavourful ...

Summer salad recipes

It’s time to turn over a new leaf: these crisp and fresh sal...

Quick summer recipes

Perfect for midweek summer nights, these meals are ready in ...

Christmas classic recipes

’Tis the season for turkey, ham and pudding. Whether you’re ...

Adriano Zumbo's Christmas recipes

So you think you know trifle? Think again. Adriano Zumbo tur...

Holiday entertaining recipes

Dare to think outside the box this season with an elegant lu...

David Thompson's Thai recipes

Scholarship and street food come together in David Thompson’...

Strawberry recipes

Sweet, juicy and bursting with flavour, strawberries add a b...

Longrain recipes

It’s been 10 years since Longrain introduced us to big Thai ...

Barbecue recipes

Grab the tongs and novelty apron and fire up your imaginatio...

Fast spring recipes

Fast and fresh food can be ready in just 30 minutes with the...

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This ver...

Recipes inspired by Julia Child

So you can't wait to watch Julie & Julia and don't have a co...

Spanish dessert recipes

The Spanish know exactly how to sweeten the post-prandial de...

Recipes from Spain's Catalonia region

Who better to extol the virtues of this rich Spanish cuisine...

get the latest news

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

×