The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Calamari with fava, barley rusks, capers and rocket


"Fava is a great dish.," says Conistis. The best split peas come from the island of Santorini, which is also known for its capers and seafood. "This dish captures all the flavours of Santorini on one plate."

You'll need

175 gm Cretan barley rusks (see note) 2 tbsp salted capers, rinsed ½ cup each (loosely packed) finely chopped flat-leaf parsley and mint 50 ml extra-virgin olive oil, plus extra for drizzling 1 garlic clove, crushed 1.5 kg calamari (4 medium), cleaned, tubes left whole, wings and tentacles reserved To serve: rocket, thinly sliced spring onion and lemon wedges   Fava 350 gm dried yellow split peas 3 golden shallots, finely chopped 2 fresh bay leaves 1 garlic clove, finely chopped 100 ml extra-virgin olive oil   Ladolemono 100 ml extra-virgin olive oil 50 ml lemon juice 1 tbsp (firmly packed) finely chopped oregano 1 tbsp salted capers, rinsed, finely chopped 1 red chilli, seeds removed, finely chopped 1 tsp dried Greek oregano (see note)

Method

  • 01
  • For fava, rinse split peas in a sieve under cold running water, transfer to a large saucepan with shallot, bay leaves and garlic, cover with cold water to 3cm above the split peas and simmer, stirring occasionally, over low heat until tender (about 45 minutes). Drain (reserve cooking liquid separately; discard bay leaves), then process split peas in a food processor with oil and enough of the reserved liquid (about 200ml) to form a smooth purée. Season to taste and keep warm.
  • 02
  • Preheat a char-grill pan over medium heat. Crumble barley rusks into a bowl, add capers, parsley, mint, oil and garlic, season with freshly ground black pepper to taste and stir to combine. Spoon a quarter into each calamari tube (do not overstuff), drizzle with a little oil and char-grill tubes, wings and tentacles until golden and cooked through (2 minutes on each side).
  • 03
  • For ladolemono, whisk ingredients in a bowl, season to taste and set aside.
  • 04
  • Divide calamari, fava and rocket among plates, pour ladolemono over, scatter with spring onion and serve with lemon wedges.
Note Cretan barley rusks and Greek oregano are available from Greek delicatessens.

At A Glance

  • Serves 6 - 8 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 6 - 8 people

Drink Suggestion

2009 Antonoupolous Gris de Noir, Mantinia, Greece.

Featured in

Sep 2013

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×