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

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Lasagne of spinach, polenta and goat’s curd


You'll need

  Polenta 180 gm plus extra for baking fine polenta   Curd 1 litre (4 cups) milk 1 litre (4 cups) goat’s milk 330 ml pouring cream 400 ml thick Greek-style yoghurt   Pasta 225 gm strong flour 50 gm fine semolina 125 gm (about 3) eggs, at room temperature 80 gm brown lentils   Spinach filling 2 bunches English spinach, trimmed 100 gm unsalted butter 20 curry leaves 2 cloves garlic, finely chopped 1 onion, finely chopped 2 tsp coriander seeds, roasted ½ tsp white peppercorns, roasted ¼ tsp ground mace   Tomato sauce 4 large vine-ripened tomatoes 140 ml olive oil 4 cloves garlic, finely chopped

Method

  • 01
  • For curd, wet the base of a large heavy-based saucepan, pour in milks and cream and place over high heat. Combine yoghurt and 1 tsp salt. Bring the milk mixture to the boil and allow it to rise up the sides of the saucepan, stir in yoghurt and reduce heat to low-medium. Without stirring, gently spin the saucepan and bring just back to boiling. Stand for 1 hour, strain through a muslin-lined sieve, tie up corners of muslin and allow the curds to drain for at least 6 hours.
  • 02
  • For pasta, place all the ingredients and ½ tsp salt in a bowl and knead until mixture forms a ball. Place in an airtight container and rest for 1 hour. Remove and knead until smooth, flatten into a disc and rest again for 30 minutes. Divide dough into 3 and, using a pasta machine with rollers at widest setting, working with one piece at a time, feed dough through the rollers. Fold the dough in half lengthways and repeat rolling, reducing settings notch by notch, feeding and rolling until setting number 2 is reached. Roll pasta through twice. If you have been able to make the pasta without flouring it, then the consistency is perfect. Pasta sheets may be floured, placed on a tray, covered and refrigerated overnight.
  • 03
  • For spinach filling, place lentils in a saucepan, cover with 5mm salted water and simmer over low-medium heat, topping up water to ensure constant level, for 1¼ hours. Drain, reserving cooking liquid. Bring a large pot of salted water to the boil. Add spinach and blanch for 30 seconds, then remove with a slotted spoon and refresh in iced water. Drain, squeezing to remove excess water, and coarsely chop. Heat butter in a wide saucepan over high heat until nut brown, add curry leaves (be careful: they will spit), add garlic and stir until it begins to colour. Add onion and cook until brown and soft. Add cooked lentils, spices, season to taste with salt and stir to combine. Reserve 1½ tbsp of this mixture for sauce. Stir in spinach and set aside.
  • 04
  • For tomato sauce, preheat oven to 200C. Using a knife, remove tomato cores and score bases with a cross. Place scored-side up in a roasting pan and drizzle with 100ml oil. Roast tomatoes for 25-30 minutes or until skins have blackened, peel and coarsely chop. Heat remaining oil in a saucepan, add garlic and sauté until it just begins to colour. Add tomatoes and cook, stirring occasionally, for 10-15 minutes or until thick.
  • 05
  • Bring 750ml of salted water to the boil over high heat, pour into a stainless steel bowl placed over a pot of simmering water. Whisk in polenta in a fine stream, then stir over low heat for 20 minutes or until thick. Whisk in ¼ of goat’s curd. Bring a large pot of salted water to the boil, add pasta sheets and cook for 8 minutes, drain and lay on a clean tea towel.
  • 06
  • Lightly butter a 20cmx30cm baking dish. Trim pasta to fit and lay a piece over the base, pour over polenta and lightly indent with fingertips to hold tomato sauce, then top with half the tomato sauce. Cover with another pasta sheet, then spinach and lentils. Top with remaining pasta. Pulse remaining room temperature curd in a food processor until smooth, spread over lasagne and sprinkle with extra polenta. At this stage the lasagne may be refrigerated for up to 2 days.
  • 07
  • Preheat oven to 200C. Cut lasagne into eight portions and bake for 35-40 minutes or until golden. Meanwhile, combine remaining tomato sauce, reserved lentil mixture and some lentil cooking water in a saucepan and bring to a simmer. Serve lasagne drizzled with lentil sauce.

At A Glance

  • Serves 8 people
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

  • Serves 8 people

Drink Suggestion

White Bordeaux.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×