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.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

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.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

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.

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.

Goat’s cheese ravioli with broccolini and salsa di noci


You'll need

200 gm goat’s curd, such as Meredith chèvre or Udder Delights chèvre Finely grated rind of 1 lemon For brushing: eggwash 50 gm butter ½ bunch broccolini, stems thinly sliced crossways   Egg pasta dough 250 gm “00” flour 125 gm egg (1 whole egg and 5 yolks) 2 tsp extra-virgin olive oil   Salsa di noci 250 gm fresh walnuts 2 tsp extra-virgin olive oil 2 tsp vincotto

Method

  • 01
  • For egg pasta dough, process ingredients in a food processor or an electric mixer fitted with a dough hook until mixture resembles fine breadcrumbs, then press together into a ball. Wrap in plastic wrap, press as flat as possible and rest at room temperature for 1 hour.
  • 02
  • Meanwhile, combine goat’s curd and lemon rind in a bowl, season to taste and refrigerate until required.
  • 03
  • Roll out dough with a rolling pin, feed through pasta machine on the widest setting, then fold each end of the dough over so you have 3 layers and feed the dough through the machine again. Repeat, reducing the setting and folding the dough each time, until it is 1mm thick.
  • 04
  • For salsa di noci, preheat oven to 180C. Place walnuts on an oven tray and toast until fragrant (8-10 minutes). Set aside to cool, peel off any loose skin, then pound walnuts in a mortar and pestle with a pinch of sea salt to the size of corn kernels. Gently incorporate vincotto and olive oil, then set aside.
  • 05
  • Using an 8.5cm round pastry cutter, cut dough into 24 rounds and, working quickly so the dough doesn’t dry out (cover pasta with a damp tea towel), pipe or spoon 3 tsp goat’s curd filling into the centre of half the rounds and brush the edges lightly with a little eggwash. Stretch another round over each to fit exactly on top, gently pressing to expel any air. Place ravioli on a lightly floured workbench and press the blunt edge of a 4cm pastry cutter over the filling to compact it, pressing around edges to seal completely. Cut ravioli again with an 8cm pastry cutter to form a perfectly rounded edge. Refrigerate on a lightly floured tray until required.
  • 06
  • Meanwhile, place butter in a small saucepan over medium-high heat and cook until nut-brown (2-4 minutes). Pour into a bowl and set aside.
  • 07
  • Poach ravioli in boiling salted water in batches until al dente (3-4 minutes), then drain and place on a tray lined with a tea towel. Keep warm.
  • 08
  • Blanch broccolini in salted boiling water for 30 seconds, drain well, then toss in brown butter. Arrange ravioli on warm plates, spoon buttered broccolini over, top with salsa di noci and serve hot.

At A Glance

  • Serves 4 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 4 people

You might also like...

Pasta recipes

recipes

Egg-yolk pasta dough

Roman recipes

recipes

Whole-egg pasta dough

Italian recipes

recipes

Basic pasta recipe

Gnocchi recipes

recipes

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

Italian frozen dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Italian poultry recipes

recipes

Cognac and hazelnut affogato

Pizza recipes

recipes

Panettone, ricotta and peach cake

Meatball recipes

recipes

conversion tool

 
get the latest news

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

×