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.

Most popular recipes summer 2017

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

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."

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

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.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Ricotta and pea frittatas


You'll need

400 gm podded peas (about 1.2kg unpodded) 120 ml olive oil ½ onion, finely chopped 12 eggs 90 gm finely grated parmesan 180 gm ricotta, coarsely crumbled 1 cup (loosely packed) basil leaves To serve: crusty white bread

Method

  • 01
  • Blanch peas until just tender (1-2 minutes). Drain, refresh and drain again. Set aside.
  • 02
  • Heat 30ml oil in a 26cm-diameter (top measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, until soft and golden (5-6 minutes). Add peas and cook, covered with a lid, over low heat until peas are tender (4-5 minutes). Transfer to a bowl and wipe out pan with absorbent paper.
  • 03
  • Whisk 2 eggs in a bowl, add one-sixth each of parmesan and pea mixture, season to taste and stir to combine. Heat 15ml oil in a frying pan over medium high heat, add egg mixture and swirl pan to coat base evenly and cook until egg starts to set and turn golden around edges. Scatter over one-sixth of ricotta, tear some basil leaves on top and cook until frittata just starts to set and edges begin to turn golden (1-2 minutes). Slide onto a plate, invert back into pan, then cook until just cooked through (20-30 seconds). Transfer to a plate, wipe out pan and repeat with remaining ingredients. Serve frittatas with crusty white bread.

Rosa Mitchell, a great cook and friend of mine, taught me that frittatas could be cooked thin in a frying pan, whether or not you use fresh peas or frozen (both are good). I love them in a sandwich with prosciutto, rocket and parmesan, or you can use ingredients such as braised chicory or spinach.

At A Glance

  • Serves 16 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 16 people

Drink Suggestion

Champagne or a classic Western district riesling.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×