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.

Pea and ham soup

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

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.

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.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Potato and leek ravioli


"Potato and leek is about as classic a combination of flavours as there is," says Orr. "By taking the sweetness of the leek, the creamy goodness of the potato, and the depth of flavour gained by roasting both, we can create a rich pasta that's hella comforting."

You'll need

1 quantity basic pasta dough (see basic pasta recipe), with 4 extra yolks added (reserve eggwhites for brushing) For dusting: plain flour and semolina 10 gm potato starch   Potato and leek filling 6 Dutch cream potatoes (500gm), washed well, peels reserved 3 leeks, halved lengthways 30 gm butter, coarsely chopped 100 gm finely grated Pecorino Sardo (aged 12 months) 1½ tbsp extra-virgin olive oil 5 golden shallots, sliced (about 100gm) 2 garlic cloves, thinly sliced 1 thyme sprig

Method

  • 01
  • For potato and leek filling, simmer whole peeled potatoes from a cold start in a large saucepan of salted water until tender (20-30 minutes). Drain and set aside for a minute to allow excess moisture to evaporate. Pass potatoes through a potato ricer. Wash leeks well, remove green part and reserve, and thinly slice the white parts. Heat butter in a saucepan over medium heat and sauté leeks until soft and sweet (10-20 minutes). Add to potato, mix well, allow to cool, then add pecorino, season to taste, mix to combine and refrigerate until required.
  • 02
  • Preheat oven to 220C. Roast reserved potato peel until deep brown in colour (20-30 minutes).
  • 03
  • Heat oil in a saucepan over medium heat add shallots and garlic, and stir occasionally until caramelised (25-35 minutes). Add roasted potato skins and thyme, then cover with 1 litre of water. Bring to the boil and simmer over medium-high heat until the stock is nicely flavoured (30-40 minutes). Season to taste, strain (discard solids) and set aside.
  • 04
  • Reduce oven to 200C. Roast the green part of the leeks until brown and crisp (30-40 minutes; It doesn’t matter if they burn a little). Cool slightly then process in a food processor or blender to a fine powder and set aside.
  • 05
  • Prepare pasta according to basic pasta recipe. It’s important the pasta isn’t thick or it won’t cook evenly. Cut into 9cm squares, place on a tray and dust with a little flour and semolina. You can cover with plastic wrap to prevent drying. Forming a raviolo at a time, place a 4.5cm cutter in the middle of a pasta square, fill it with 1 tbsp potato mixture, pressing evenly into the ring. Remove cutter, brush pasta edges lightly with eggwhite, then stretch another pasta square over the top. Use the blunt side of a 5cm cutter and gently press down around the filling to create a tight seal, pushing any air bubbles out with your fingers. Leaving the 5cm cutter in place, use an 8cm cutter to trim raviolo into a round. Remove both cutters and use your fingers to make sure it’s sealed tightly. Place raviolo on a tray lined with a tea towel dusted with semolina and repeat until all ingredients are used. You may have a little filling leftover; any extra pasta scraps can be reserved for making stracci (see stracci with hare and radicchio recipe).
  • 06
  • Cook ravioli in a large saucepan of boiling salted water until al dente and cooked through (3-5 minutes), then drain.
  • 07
  • Heat reserved stock to a simmer over medium heat. Make a slurry using potato starch and 1 tbsp water, and stir into stock to thicken to a sauce consistency. Makes about 500ml.
  • 08
  • Place a raviolo on each plate, drizzle with roast potato sauce and dust with powdered leek.

Note This recipe makes 24 ravioli. The ravioli can be made ahead. Blanch for 1 minute, then refresh in iced water and pat dry. Brush with a little olive oil, cover with plastic wrap and refrigerate until required. Otherwise, they're best made an hour before cooking.


At A Glance

  • Serves 6 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 people

Drink Suggestion

A peppery, creamy textured saison beer like a Birrificio del Ducato Nuova Mattina “New Morning” – an Emilian artisanal beer inspired by a Bob Dylan song.

Featured in

Mar 2014

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Fast autumn recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Chocolate recipes

recipes

Braised chicken with mushrooms

Apple recipes

recipes

Panettone, ricotta and peach cake

Autumn vegetarian recipes

recipes

Saltimbocca alla Romana

Almond recipes

recipes

conversion tool

 
get the latest news

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

×