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.

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

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.

Tagliatelle all'autunno


"This is a spin on the classic Italian-American primavera, which calls for the best spring vegetables," says Orr. "The vegetables I've used here are merely suggestions; use your favourites or whatever looks amazing at the market."

You'll need

1 quantity basic pasta dough (see basic pasta recipe) 250 gm podded peas (about 700gm unpodded) Juice of 1 lemon or to taste 50 ml extra-virgin olive oil, plus extra to serve 16 baby (or 4 large) globe artichokes 2 baby fennel bulbs, fronds discarded 150 ml dry white wine 100 gm butter, coarsely chopped 2-3 bunches trimmed broccolini (285gm) 1½ tbsp black sesame seeds, toasted

Method

  • 01
  • Prepare pasta according to basic pasta recipe. Roll pasta sheets through tagliatelle attachment, dust well with flour and place on a tray in even, untangled piles until required. Cover with plastic wrap to prevent drying.
  • 02
  • Blanch peas in boiling salted water until just tender (1-2 minutes). Drain, refresh and set aside.
  • 03
  • Combine lemon juice and oil in a bowl. Peel green outer leaves and stalks of the artichokes (remove chokes from large ones) and place in acidulated water while preparing the remainder. Slice thinly on a mandolin and add to lemon vinaigrette. Shave fennel thinly on a mandolin and add to artichoke mixture.
  • 04
  • Cook tagliatelle in a large saucepan of boiling salted water until al dente (2-4 minutes).
  • 05
  • Heat a large saucepan over high heat, add white wine and butter, whisk to emulsify. Add broccolini and stir for 1 minute, then add fennel and artichoke mixture, and peas, season to taste, then toss to combine. Remove from heat and allow the residual heat to wilt the vegetables. Drain tagliatelle, add to sauce and toss together. Add a splash of extra-virgin olive oil and toss again. Serve garnished with black sesame seeds.

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

Drink Suggestion

A textural, balsamic-style Greco like 2009 Cantina Giardino T’ara Rà, Italy, which has seen four days’ skin contact.

Featured in

Mar 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

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

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

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

×