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.

Burrata with green relish

"Burrata is a creamy fresh cow's milk cheese of stretched curd and cream inside a mozzarella skin," says Brigitte Hafner. "It goes really well with this fresh and fragrant relish. Serve it with toasted crusty bread drizzled with lots of extra-virgin olive oil."

You'll need

2 burrata (about 200gm each) To serve: crusty bread   Fragrant green relish 1 tbsp coriander seeds 2 tsp cumin seeds ¾ cup (loosely packed) coriander, coarsely chopped ½ cup (loosely packed) flat-leaf parsley, coarsely chopped ½ long green chilli, finely chopped 2 tbsp coarsely chopped roasted skinned hazelnuts 1 garlic clove, crushed 125 ml (½ cup) extra-virgin olive oil, plus extra to serve Juice of 1 lemon


  • 01
  • For green relish, dry-roast coriander and cumin seeds (4-6 minutes), grind in a coffee grinder or with a mortar and pestle, then combine in a food processor with herbs, chilli, garlic, nuts and oil and blend to a paste. Add a few grinds of black pepper and sea salt to taste. Just before serving add lemon juice to taste and a dash more olive oil. Serve over the burrata with crusty bread.

At A Glance

  • Serves 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 6 people

Drink Suggestion

2013 The Wanderer Chenin Blanc, Yarra Valley.

Featured in

May 2014

You might also like...

Oysters with wasabi nori and lime dressing


Caponata tartlets

Lardo, truffle honey and walnuts


White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt


Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip


conversion tool

get the latest news

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