GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Oter opens on Flinders Lane

Former Pei Modern chef Florent Geradin opens a new Melbourne wine bar in the space previously occupied by Yu-u.

Six fantastic autumn salads

Autumn is the year's best time for hearty salad. Here are six of our favourites.

Gluten-free desserts

Here's to gluten-free desserts so good you'll never be able to tell the difference.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

Ginger-carrot cake with salted butterscotch frosting

This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.

Greek Easter recipes

From tsoureki to galaktoboureko, consider Greek Easter sorted with some of our favorite Greek dishes.

Lemon recipes

As Beyonce reminded us this week, when life gives you lemons, make lemonade. In celebration of Bey, we slay with lemon sorbetto, lemon meringue pie, lemonade icy poles and everything in between.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

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...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×