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.

Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Pici Bolognese


This recipe makes more than double what you're likely to need, but can be divided into portions and stored in the freezer in zip-lock bags. It's best to make it a day in advance to allow the flavours of the soy and fish sauces to meld into the ragù.

You'll need

500 gm plain flour, plus extra for dusting 50 gm butter To serve: finely grated parmesan   Ragù alla Bolognese 125 ml olive oil ½ onion, finely diced 2 celery stalks, finely diced 1 carrot, finely diced 175 gm pancetta, cut into 5mm cubes 5 garlic cloves, thinly sliced 1 kg each coarsely minced veal and pork 420 gm tomato paste 125 ml white wine 1.5 litres (6 cups) chicken stock 3 rosemary sprigs 150 ml milk 2-3 tbsp fish sauce, or to taste 2-3 tbsp soy sauce, or to taste

Method

  • 01
  • For the ragù alla Bolognese, first make a soffritto. Heat 100ml olive oil in a saucepan over very low heat, add onion, celery and carrot and stir occasionally until very tender but not caramelised (2-3 hours), then set aside. Cook pancetta and garlic in remaining oil in a separate extra-large saucepan over low-medium heat until fat renders from pancetta and garlic is translucent but not coloured (3-5 minutes). Add soffritto and stir until warmed through (1-2 minutes), then add minced meats, season to taste and cook until liquid evaporates (8-12 minutes). Add tomato paste and cook until the oil is stained with the tomato (2-4 minutes). Deglaze pan with wine (1-2 minutes), then add chicken stock (it should cover the meat) and rosemary, and cook over low-medium heat for 1½ hours. Add milk and cook until meat is tender and a thickened sauce forms (2 hours), then season to taste with fish and soy sauces. Set aside to cool, then refrigerate overnight.
  • 02
  • For pici dough, knead flour and 250ml water in an electric mixer fitted with a dough hook until a smooth elastic dough forms. Wrap in plastic wrap, then refrigerate to rest (1 hour).
  • 03
  • Roll out pici dough by hand to 5mm thick and cut into rectangles around 20cm wide. Cut each rectangle into thin strips around 1cm wide and roll out with hands to form long thin noodles (keep remaining dough covered while you roll). Place pici on a tray dusted with flour to stop it sticking together and set aside to dry slightly (2 hours).
  • 04
  • Cook pici in a large saucepan of boiling salted water until al dente (2-3 minutes).
  • 05
  • Meanwhile, heat the ragù in a saucepan until hot, then stir through butter, add pici, toss to combine and serve with parmesan to taste.

At A Glance

  • Serves 20 people
  • 2 hrs preparation
  • 8 hrs cooking
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 20 people
  • 2 hrs preparation
  • 8 hrs cooking

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×