Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide, compiled in 2014. Come back soon for our 2016 lists.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Shane Osborn: Grilled marron with fennel salad and green olive and vanilla velouté


You'll need

4 live marron 1 fennel bulb, shaved 1 lemon, juice only 2 tbsp olive oil   Green olive and vanilla velouté 8 (55gm) green Cerignola olives, pitted (see note) 50 gm fennel bulb, finely chopped 40 gm butter, coarsely chopped 1 tarragon sprig ½ golden shallot, thinly sliced ½ garlic clove, finely chopped ½ vanilla bean 125 ml dry vermouth 250 ml (1 cup) chicken stock 125 ml heavy cream (45% milk fat) 2 tsp lemon juice, or to taste

Method

  • 01
  • For green olive and vanilla velouté, thinly slice one-third of the olives and set aside. Finely chop remaining olives and combine with fennel, butter, tarragon, shallot, garlic and vanilla in a saucepan over low heat, season to taste, cover with a lid and cook until vegetables are tender (10-15 minutes). Add vermouth and cook over low-medium heat until reduced by two-thirds (20-30 minutes), add stock and simmer until reduced by one-third (20 minutes), then add cream and simmer for 5 minutes. Strain through a fine sieve, season to taste with lemon juice, add remaining olives and keep warm. Makes 375ml.
  • 02
  • Place marron in the freezer until they are rendered insensible (15-20 minutes), then insert a knife into the base of their heads to kill them humanely. Bring a large saucepan of salted water to the boil. Add marron, bring back to a gentle boil and cook until almost cooked through and bright red (3-5 minutes). Drain and refresh.
  • 03
  • Meanwhile, preheat a grill to high. Combine fennel, lemon juice and oil in a bowl, season to taste and set aside. Halve marron lengthways through shell, place cut-side up on an oven tray, grill until just cooked though (1-2 minutes). Serve immediately scattered with fennel mixture and drizzled with green olive and vanilla velouté.
Note Cerignola olives are available from select delicatessens. You can substitute other large green olives.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

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 8 people

Drink Suggestion

Sancerre.

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×