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."

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.

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.

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.

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.

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.

Salt cod empanadillas


You'll need

250 ml (1 cup) extra-virgin olive oil 250 ml fino sherry 185 gm (1¼ cups) each of plain and self-raising flour 1 egg, lightly beaten For deep-frying: vegetable oil   Salt cod filling 1 Sebago potato (about 400gm) 750 gm salt cod, cut into 5cm-thick pieces, soaked in cold water for 36 hours, changing water 4 times, drained 1½ tbsp olive oil 1 large onion, finely chopped 300 ml pouring cream 2 tbsp finely chopped flat-leaf parsley 1 garlic clove, thinly sliced ½ tsp dried chilli flakes

Method

  • 01
  • For salt cod filling, cover potato with enough cold water in a saucepan. Bring to boil and cook over high heat until potato is soft (20-30 minutes). Drain, peel and mash. Remove skin and bones from salt cod and discard. Set cod aside. Heat olive oil in a saucepan over medium heat, add onion and cook until soft and golden (6-8 minutes). Add cream, parsley, garlic, chilli and salt cod and simmer, stirring occasionally to break down salt cod, until cream is reduced by two-thirds (10-12 minutes). Add potato and mix to a coarse paste. Season to taste with freshly ground black pepper, then cover with plastic wrap and refrigerate until required.
  • 02
  • Combine extra-virgin olive oil, sherry, flours and a pinch of fine sea salt in a bowl, turn onto a lightly floured surface and knead until smooth. If dough is too sticky, add extra flour. Cover with plastic wrap and stand for 30 minutes at room temperature.
  • 03
  • On a lightly floured surface and, working with one 50gm piece of dough at a time, roll to a 5mm-thick round. Place a heaped tablespoon of salt cod mixture in the centre. Brush edges with beaten egg, fold pastry over filling to form a semi-circle, then pleat edges in one direction to seal. Place on a lightly floured tray and repeat with remaining dough and salt cod mixture (you may have some salt cod mixture remaining).
  • 04
  • Preheat vegetable oil in a deep-fryer or deep saucepan to 190C. Add 4 pastries, cook until golden (4-6 minutes), drain on absorbent paper, then repeat in batches with remaining pastries. Serve immediately.

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

A tangy manzanilla such as La Goya, or a fino such as San León.

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.

×