The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Top 35 recipes of 2016

2016 was all about slow-roasting, fresh pasta and comfort food. These are the recipes you clicked on most this year, counting back to number one.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Best travel destinations in 2017

We're thinking big for travelling in 2017 - and so should you. Will we see you sunrise at Java's 9th-century Borobudur Buddhist temple, across the table at Reykjavik's newest restaurants or swimming side-by-side with humpback whales off Western Australia's coast?

Christmas vegetarian recipes

The versatility of vegetarian dishes means they can be served alongside meat and seafood, or enjoyed simply as they are. With Christmas just around the corner, we’ve put together some of our favourite vegetarian recipes to appease both herbivores and carnivores alike.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Shane Delia: Carrot and apricot croquettes with garlic and lemon ricotta


You'll need

5 carrots (660gm), coarsely chopped 90 gm day-old white breadcrumbs 4 dried apricots, finely diced 2 spring onions, thinly sliced 1½ tbsp pine nuts 1 small garlic clove, crushed ½ tsp Aleppo pepper (see note) 4 each flat-leaf parsley, mint and dill sprigs, coarsely chopped 1 small egg For dusting: plain flour 200 ml olive oil, for shallow-frying   Garlic and lemon ricotta 250 gm ricotta Finely grated rind of 1 lemon 1 garlic clove, crushed 200 gm natural yoghurt

Method

  • 01
  • Steam carrot in a steamer over a saucepan of boiling water until tender (20-25 minutes). Transfer to a bowl, mash to a smooth purée, add remaining ingredients (except flour and oil), season to taste and mix to form a soft dough, adding more breadcrumbs if dough is too sticky. Roll tablespoons of mixture into cigar shapes, lightly dusting with flour to prevent dough from sticking, then place on a tray lined with baking paper and refrigerate until firm (1-2 hours).
  • 02
  • Heat olive oil to 1cm-deep in a deep-sided frying pan over medium-high heat. Cook croquettes, in batches, until golden and cooked through (6-8 minutes), then drain on absorbent paper.
  • 03
  • Meanwhile, for garlic and lemon ricotta, combine ingredients in a bowl, season to taste and serve with warm croquettes.
Note Aleppo pepper is hot dried Turkish chilli, available from Turkish grocers. If unavailable, substitute roasted chilli flakes, available from Asian grocers.

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

“When my one-year-old daughter Jayda comes into the restaurant for lunch every Thursday, this is the dish she craves. I love sitting in the restaurant watching her eat them. She starts off like her mother, so feminine and delicate, tasting one small mouthful at a time with a little whipped ricotta. Before you know it, she transforms into me, demolishing the whole bowl in a matter of minutes with debris spread all over her face and the restaurant floor.”

At A Glance

  • Serves 4 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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 4 people

Drink Suggestion

Aromatic, heady Eden Valley viognier.

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×