Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Okonomiyaki with sticky soy pork belly

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

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.

×