Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Pea and ham soup

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Beef, corn, chilli and oregano schiaciatta


You'll need

250 gm minced beef corn cobs, kernels removed 2 tbsp (firmly packed) oregano, coarsely chopped small red chillies, finely chopped 100 gm finely grated parmesan 50 ml olive oil, plus extra for brushing 1 garlic clove, finely chopped 1 tsp hot paprika   Pasta al olio 500 gm (31/3 cups) “00” flour 150 ml olive oil   Salsa al salmoriglio 100 ml olive oil 1 cup (firmly packed) flat-leaf parsley, finely chopped Juice of 2 lemons 1 tbsp (firmly packed) oregano, finely chopped 1 garlic clove, finely chopped

Method

  • 01
  • For pasta al olio, mix ingredients with about 200ml water in a bowl until a soft dough forms, then knead lightly on a lightly floured surface until smooth and elastic (5-7 minutes). Wrap in plastic wrap and set aside to rest (1 hour).
  • 02
  • Place beef in a bowl, add remaining ingredients and mix to combine. Season to taste and refrigerate until required.
  • 03
  • Preheat oven to 200C. Halve dough and roll out each piece on a lightly floured surface to an 8mm-thick rectangle. Place one piece on an oiled baking tray, then spread beef mixture over dough, leaving a 2cm border. Cover with remaining dough, fold in edges, crimp to seal and brush top with olive oil. Bake until crust is golden brown and crunchy (35-40 minutes), set aside to cool slightly (10 minutes).
  • 04
  • Meanwhile, for salsa al salmoriglio, combine ingredients in a bowl and serve with warm schiaciatta.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“Sunday mornings in my family mean waking up to the smell of these Sicilian-style pastries baking,” says Joseph Vargetto. “Of course, being from an Italian family, schiaciatta is just the starter.” The salmoriglio is a southern Italian sauce for grilled meats; the word derives from the Sicilian “salmurigghiu”, which means light brine. Joseph Vargetto, Mezzo Bar & Grill, Melbourne, Vic

At A Glance

  • Serves 10 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 10 people

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.

×