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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Jackalope hotel opens on the Mornington Peninsula

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

2017 Australian Hotel Awards: The Winners

Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Tortellini di patate e menthe con sugo


You'll need

500 gm Nicola potatoes (about 2 large), unpeeled 100 gm pecorino, finely grated, plus extra to serve 70 ml garlic-infused olive oil (see note) 2 eggs 1 tbsp (firmly packed) mint, finely chopped For drizzling: extra-virgin olive oil   Pasta dough 350 gm (2 1/3 cups) plain flour, sieved 100 gm fine semolina, plus extra for dusting 4 eggs, plus 1 extra, lightly beaten, for brushing 1 tbsp olive oil   Tomato sugo 2 tbsp olive oil 1 small onion, finely chopped 1 small carrot, finely chopped 1 celery stalk, finely chopped 500 gm canned whole tomatoes 20 basil leaves

Method

  • 01
  • For pasta dough, combine flour and semolina in a bowl, form a well in the centre. Combine eggs, oil and 50ml water in a separate bowl, add to well, slowly incorporate liquid until a dough forms. Turn onto a lightly floured surface, knead until smooth and elastic (5-7 minutes), wrap, set aside to rest (1 hour).
  • 02
  • Meanwhile, place potatoes in a saucepan of cold water, cook over medium heat until just tender (20-25 minutes). Drain well, and when cool enough to handle, peel and pass through a potato ricer into a bowl. Cool to room temperature, stir through pecorino, garlic oil, egg and mint, season to taste and set aside.
  • 03
  • Meanwhile, for tomato sugo, heat oil in a saucepan over medium heat, add onion, carrot and celery, stir occasionally until very tender (10-15 minutes). Add tomato, coarsely crush with the back of a wooden spoon, reduce heat to low and cook, skimming occasionally, until thick (15-20 minutes). Add basil, season to taste, pass through a mouli (see note) into a saucepan, set aside and keep warm.
  • 04
  • Divide pasta dough into four pieces and, working with one piece at a time, dust lightly with flour and feed through a pasta machine, starting with rollers at widest setting. Fold in half, feed through again, then repeat, reducing settings notch by notch until dough is 2mm thick. Cut rounds from pasta with an 8cm-diameter cutter. Place a tablespoon of potato mixture in centre of each round, brush edges with egg, fold over to seal, brush corners with egg, press together. Place tortellini in a single layer on semolina-dusted trays until required.
  • 05
  • Cook tortellini in batches in a saucepan of boiling salted water until cooked through (3-4 minutes). Remove with a slotted spoon, place in a large bowl, drizzle with olive oil, season to taste. Divide sugo among serving bowls, top with tortellini, scatter with extra pecorino, drizzle with extra-virgin olive oil and serve hot.
Note Garlic-infused olive oil is available from select delicatessens. A mouli is a hand-held rotary tool for grating and puréeing food; it is available from specialist kitchenware shops. Alternatively, coarsely process the sauce in a food processor.

This recipe is from the January 2010 issue of Australian Gourmet Traveller.

“This is a very traditional Sardinian dish. We use the mint we grow at a farm near owner/chef Pietro Porcu’s country restaurant, the Tearooms at Yarck. It tastes amazing when freshly picked. To make sure the potatoes don’t go soggy, drain them really well. You can even place them in a moderate oven for a minute or two to remove any excess water.” - Carlo Havelberg, Da Noi

At A Glance

  • Serves 8 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 8 people

Drink Suggestion

2006 Yering Station Chardonnay

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×