Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Ham hock soup

Baked ricotta with asparagus, pea and chamomile salad


"At Kitchen by Mike, we make our own ricotta," says McEnearney, "but you could use a good shop-bought basket ricotta. The chamomile dressing is good to relax the nerves and honey helps with allergies."

You'll need

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve ½ lemon, thinly sliced 4-5 thyme sprigs   Ricotta 3 litres milk 200 ml double cream Juice of 5 lemons, strained   Chamomile dressing 190 ml grapeseed oil 1½ tbsp loose-leaf chamomile tea 2 tsp honey Juice of 1 small lemon, or to taste   Asparagus, pea and chamomile salad 40 asparagus spears (about 3 bunches), trimmed 100 gm podded peas (200gm unpodded) 2 handfuls snow pea tendrils To serve: chamomile flowers and chamomile greens (optional)

Method

  • 01
  • For ricotta, combine milk and cream in a large saucepan, add 2 tsp salt and warm over low heat to 85C on a thermometer (5-6 minutes). Stir in three-quarters of the lemon juice, then gradually add more until the milk splits (you may not need all the juice). Adjust the heat to maintain the temperature of the curds and whey at 85C for 5 minutes, then ladle the curds into a ricotta basket, colander or sieve set over a bowl to catch the whey. Stand at room temperature to drain (3 hours), then refrigerate until required. Makes about 1.4kg ricotta. Best used within a day or two of making.
  • 02
  • Preheat oven to 230C. Carefully turn out ricotta into an ovenproof frying pan or baking tray lined with baking paper, keeping the shape intact. Drizzle with olive oil, scatter with lemon slices and thyme, season to taste and bake until golden brown (20-25 minutes).
  • 03
  • Meanwhile, for chamomile dressing, warm oil, tea and honey in a small saucepan to 60C on a thermometer, then blend in a blender for 1 minute. Strain through a sieve lined with muslin, add lemon juice for acidity and season to taste.
  • 04
  • For asparagus, pea and chamomile salad, heat a char-grill pan over high heat. Drizzle a third of the asparagus with oil and char-grill until tender and beginning to blister (3-4 minutes). Set aside. Blanch peas and half the remaining asparagus until tender and bright green (2-3 minutes), then drain, refresh, drain again and combine with grilled asparagus in a large bowl. Thinly slice remaining asparagus lengthways on a mandolin into bowl, add snow pea tendrils, chamomile flowers and chamomile greens, and season to taste. Drizzle with chamomile dressing to taste and serve with baked ricotta, drizzled with a little extra-virgin olive oil.

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
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 - 8 people

Featured in

Nov 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×