The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Mascarpone

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
Sydney’s heatwaves are affecting your croissants
22.02.2017
Recipes by Christine Manfield
21.02.2017
How to grow rocket
20.02.2017
On the Pass: Danielle Rensonnet
16.02.2017
Four ways with furikake
13.02.2017
The trailer for Chef's Table season three is here
10.02.2017
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

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

We quizzed the best kitchen talents on their secrets to the ...

Chef's spaghetti Bolognese recipes: B to K

We quizzed the best kitchen talents on their secrets to the ...

Mother's Day recipes

Mum deserves nothing but the best, so why don't you make her...

Easter recipes

Hot cross buns, a whole lot of lamb, some chocolate treats (...

Classic Italian recipes

From spaghetti Bolognese to lasagne and tiramisu to panna co...

Easter lunch recipes

With the cooler autumn weather, heartier flavours begin to e...

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take ...

Thomas Keller's sandwich recipes

America's most famous chef takes the smarts and good taste t...

Grilling recipes

Dust off the tongs, fire up the barbecue, and get grilling w...

Neil Perry's Spice Temple recipes

At his new Spice Temple, Neil Perry calls on the more exotic...

Pickle and preserve recipes

When it comes to last-minute entertaining, a lovingly made p...

15 (shameless) chocolate recipes

Mousse, souffle, mud cake and more... welcome to the dark si...

Sexy salad recipes

A salad can be so good when it's done just right. Check out ...

Recipes from Australia's best chefs

Peter Gilmore's snow egg, Justin North's smoked duck egg wit...

Quick winter meals

Fire up the stovetop with these wintry dishes, ready for the...

get the latest news

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

×