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 receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Guy Grossi: Baccalà alla Livornese


You'll need

1 baccalà fillet (500gm), skin and bones removed (see note) 125 ml (½ cup) olive oil For dusting: plain flour 2 large onions, thinly sliced 1 garlic clove, finely chopped 4 anchovy fillets 1 tbsp capers in vinegar, rinsed 1 small red chilli, finely chopped 3 fresh bay leaves 1 tsp basil pesto 250 gm tomato paste 500 ml white wine ½ cup torn flat-leaf parsley, to serve To serve: crusty bread and salad

Method

  • 01
  • Place baccalà in a large bowl and cover with cold water. Refrigerate to remove salt (2-3 days), changing the water three or four times. Drain, then cut into 50gm pieces and set aside.
  • 02
  • Preheat oven to 180C. Heat half the oil in a flameproof roasting pan over high heat. Dust baccalà with flour and fry, turning once, until golden (2-3 minutes). Set aside in pan.
  • 03
  • Heat remaining oil in a large saucepan over medium heat. Add onion and garlic and sauté until translucent (7-10 minutes). Add anchovies, capers, chilli, bay leaves and pesto, stir to combine, then add tomato paste and stir until paste darkens (8-10 minutes). Add wine, reduce slightly (5 minutes) and pour over baccalà. Add enough water to cover completely (about 500ml), season to taste. Bake until reduced to a thick sauce (20-25 minutes), scatter with parsley and serve with crusty bread and salad.
Note Baccalà, or salt cod, is available from Italian delicatessens and select fishmongers.

This recipe is from the March 2011 issue of Australian Gourmet Traveller.

“My mother would often cook this flavour-packed dish at Easter time. It should definitely have some saltiness to it and be quite robust, but not unpleasantly so. You can’t speed up the process of soaking the fish, but it's worth the wait.” You’ll need to begin this recipe 2-3 days ahead.

At A Glance

  • Serves 6 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Friulano, the close cousin of sauvignon blanc

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer 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

conversion tool

 
get the latest news

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