The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Roast tomato soup with trahanas, Greek-style yoghurt and basil

"Trahanas is a sour-flavoured tiny pebble-shaped pasta made with buttermilk that is generally eaten throughout Greece for breakfast," says Conistis.

You'll need

4 garlic cloves, finely chopped 1 kg ripe vine-ripened tomatoes, halved 130 ml extra-virgin olive oil, plus extra for drizzling 2 Spanish onions, thinly sliced 3 thyme sprigs 1 tbsp white sugar, plus extra for seasoning 260 gm (1 cup) sheep’s milk yoghurt (see note) 1 small kohlrabi (about 180 gm), coarsely grated ½ cup (loosely packed) basil, thinly sliced 50 gm unsalted butter 195 gm (1 cup) trahanas (see note)   Vegetable stock 100 ml white wine 1 carrot, onion and ripe vine-ripened tomato, coarsely chopped ½ celery stalk, coarsely chopped ½ head of garlic, halved 1 each fresh thyme sprig and bay leaf 1 tsp black peppercorns


  • 01
  • For vegetable stock, place ingredients and 1.5 litres water in a saucepan, bring to the boil, then reduce to a simmer until well flavoured (30 minutes). Strain (discard solids) and set aside.
  • 02
  • Blanch 3 garlic cloves until just tender (1-2 minutes) and set aside.
  • 03
  • Preheat oven to 180C. Place tomatoes in a single layer in an oven dish, drizzle with 100ml oil, scatter onion, thyme and blanched garlic over and season with salt, pepper and a little sugar. Roast until tender and lightly browned (1 hour), then push through a sieve (discard skins and solids).
  • 04
  • Meanwhile, combine yoghurt, kohlrabi, basil, remaining oil and remaining garlic in a bowl, season to taste and refrigerate for flavours to combine (1 hour).
  • 05
  • Bring 1 litre vegetable stock to the boil in a saucepan. Melt butter in a separate saucepan over medium heat, add trahanas and stir occasionally for 2 minutes. Pour stock over and simmer until trahanas is tender (10-12 minutes). Add tomato liquid and sugar, return to the simmer and season to taste. Serve soup hot or cold with a large dollop of yoghurt and a drizzle of oil.

Note Trahanas and sheep's-milk yoghurt are available from select Greek delicatessens.

At A Glance

  • Serves 4 - 6 people
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
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 4 - 6 people

Drink Suggestion

2012 Driopi, Agiorgitiko Rosé, Peloponnese, Greece.

Featured in

Sep 2013

You might also like...

Summer soups


Chicken brodo with mushroom and mascarpone tortellini

Spicy soups from around the world


Hand-cut egg noodles in broth with beef shin and tendon

Winter's 20 most popular recipes


Chicken, egg and lemon soup

Smoky recipes


Confit duck, onion and bean soup with persillade

Torn pasta soup (malfattini in brodo)


Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)

Chicory, chickpea and pancetta soup (zuppa di ceci, cicoria e pancetta)


conversion tool

get the latest news

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