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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Snail, nettle and sorrel pies


You'll need

250 gm butter, plus extra, melted, for brushing 1 garlic clove, finely chopped 90 gm trimmed nettles 140 gm (2 bunches) sorrel, leaves trimmed 6 filo pastry sheets 28 canned snails (about 125gm), drained

Method

  • 01
  • Heat butter in a large deep-sided frying pan over low heat. Add garlic and sauté until fragrant (1-2 minutes). Add nettles and sorrel and sauté until wilted. Transfer to a colander to drain, cool slightly, then gently squeeze excess liquid from greens. Chop the greens to break them up a little, transfer to a bowl, season to taste and set aside.
  • 02
  • Preheat oven to 200C. Lay one sheet of filo on a work surface. Brush with melted butter, then place another sheet on top and repeat with another three sheets of filo. Cut into twenty-eight 6½cm squares. Place a heaped tablespoon of nettle mixture on each square, top each one with a snail, then cut 28 squares from remaining filo sheet and place over each pastry. Press to seal, brush tops with melted butter, gather edges of filo upwards to form a pie, place pies on an oven tray lined with baking paper and bake until golden and cooked through (15 minutes). Transfer to a serving platter and serve warm.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.

“There are many recipes for snails,” explains Kyritsis, “and the most common ones I know involve cooking them in a tomato sauce with rosemary; or with garlic, parsley and cinnamon and serving them with pasta. Greeks have been eating snails for thousands of years. A particular kind of snail which feeds on the leaves of olive trees exists in Crete. After they are cleaned and boiled briefly, they are put in a saucepan with some wine, herbs and oil, cooked and then served hot as a snack with ouzo. Snails are available in Australia from specialty suppliers and some delicatessens but you can also buy good-quality canned snails from stores such as David Jones Food Halls. If snails aren’t to your taste, stuffing the pies with a small cube of feta is a very nice alternative.”

At A Glance

  • Serves 28 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 28 people

Drink Suggestion

Ouzo or an oak-matured sauvignon blanc.

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.

×