The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

10 William Street: House-made ricotta with baby vegetables


You'll need

1 zucchini, thinly sliced lengthways on a mandolin 660 ml mild extra-virgin olive oil 125 ml (½ cup) white wine vinegar 1 eggplant, peeled in stripes, thinly sliced 1 tbsp oregano 6 baby beetroot, trimmed 2 garlic cloves, crushed 2 bunches Dutch carrots, scrubbed and trimmed 20 heirloom cherry tomatoes ½ long red chilli, thinly sliced 5 basil leaves, coarsely chopped To serve: baby basil   Ricotta 2 litres (8 cups) milk 250 gm plain yoghurt Juice of 1 large lemon

Method

  • 01
  • For ricotta, heat milk in a large saucepan to 90C on a thermometer. Whisk through yoghurt, lemon juice and 2 tsp sea salt. Remove from heat, set aside until curds form (15-20 minutes). Strain curds through a large sieve lined with muslin, then set aside until firm (2-3 hours).
  • 02
  • Meanwhile, place beetroot and garlic in a deep baking dish, cover with water and set aside to infuse (2 hours). Preheat oven to 180C. Cover beetroot with foil and roast until tender (50 minutes-1 hour). Drain, then, when cool enough to handle, peel, halve, place in a small bowl and cover with 250ml oil.
  • 03
  • Meanwhile, simmer vinegar and 1 litre water in a saucepan over medium heat, add eggplant and simmer until tender (5-10 minutes). Drain well, cool, then cut into quarters. Place in a bowl with oregano, cover with 125ml oil and set aside to marinate (1 hour).
  • 04
  • Meanwhile, heat 60ml oil in a frying pan over medium-high heat. Add tomato and cook until starting to soften (1-2 minutes). Remove from heat, transfer to a small bowl with chilli and basil, cover with 60ml olive oil, set aside to marinate (1 hour).
  • 05
  • Meanwhile, preheat a char-grill pan over high heat, drizzle zucchini with 2 tbsp olive oil, season to taste and char-grill, turning once, until golden (1-2 minutes). Place in a bowl with remaining 60ml oil and set aside.
  • 06
  • Blanch carrots until tender (2-3 minutes), refresh, drain and set aside.
  • 07
  • To serve, remove vegetables from oil with a slotted spoon, season to taste, arrange on plates and top with ricotta and baby basil.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

2009 Ocone Oca Bianca Fiano, Campania, Italy.

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.

×