The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

White beans with clams and albariño


You'll need

200 gm dried cannellini beans, soaked in cold water overnight, drained 1 carrot 1 onion, halved 1 head of garlic, halved, plus 2 garlic cloves, finely chopped 2 cloves 1 thyme sprig 6 parsley stalks 1 tbsp olive oil 200 gm clams, soaked in salted water, drained 1 fresh bay leaf 250 ml dry white wine, such as albariño 2 tbsp flat-leaf parsley, finely chopped, plus extra, to serve   Fish stock 1 kg fish bones, coarsely chopped 50 ml olive oil 100 gm fresh pancetta, diced 2 carrots, diced 1 onion, diced 1 celery stalk, diced 4 ripe tomatoes, diced 250 ml dry white wine, such as albariño 1 thyme sprig 2 fresh bay leaves 1 tsp white peppercorns 1 pinch of Spanish saffron threads, toasted

Method

  • 01
  • For fish stock, place fish bones in iced water and refrigerate for 24 hours to remove blood. Drain and set aside. Heat oil in a large saucepan, add pancetta, carrot, onion and celery and stir over medium heat until lightly coloured (2-4 minutes). Add tomato and stir until soft (2-3 minutes). Deglaze with wine, add herbs and peppercorns and cook until reduced by half (2 minutes). Add fish bones and 3 litres water, bring to the boil, simmer over low heat for 1 hour. Add saffron, remove from heat and stand for 4 hours to infuse. Strain through a fine sieve, discarding solids, and set aside. Makes 2 litres.
  • 02
  • Combine beans, vegetables, head of garlic, cloves, thyme, parsley stalks and fish stock in a large casserole. Bring to the boil and simmer over medium heat until beans are tender (40-50 minutes). Season to taste with sea salt and set aside.
  • 03
  • Heat oil in a saucepan, add clams, bay leaf and chopped garlic. Cover with a lid and cook for 30 seconds. Add wine, steam for 30 seconds, gently shake pan until clams open (1-2 minutes). Turn off heat and stir through parsley. Toss clams through beans, season to taste and serve immediately scattered with extra parsley.
Note Albariño is a Spanish white wine available from select bottle shops.

The pancetta in this dish makes it our version of surf 'n' turf. Catalan people have the reputation and the knowledge of combining the best of both land and sea. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×