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 free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

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.

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.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Chestnut "worms" with all sorts of mushrooms


"If, like me, you find comfort in the sweet, earthy mealiness of chestnuts, then this is your dish," says Moran. "These worms are right at home wriggling among all sorts of mushrooms. The potato skins in this recipe can be deep-fried for great snacks, or crumbled and scattered over this dish for added crunch."

You'll need

500 gm chestnuts 250 ml milk 1 kg Nicola potatoes (about 16) 1 handful coarse salt 250 gm plain flour, plus extra for rolling 1 large egg (70gm), lightly whisked Finely grated nutmeg 160 ml olive oil 1 kg various mushrooms, such as pine, slippery jack, king brown, Swiss brown or field, thinly sliced, or shimeji, broken into clumps 4 garlic cloves, finely chopped 200 ml chicken or vegetable stock 1 handful (2 cups) rocket, coarsely sliced To serve: finely grated aged goat’s cheese or parmesan

Method

  • 01
  • Preheat oven to 200C. Make a small slit in each chestnut using a sharp knife and roast until slightly split (20 minutes). Peel using a small sharp knife while still hot (wear rubber gloves), place chestnut meat in a saucepan with milk, bring to a simmer gently, covered, until all the milk has evaporated (around 20 minutes).
  • 02
  • Meanwhile, prick potatoes all over with a fork. Scatter salt over a large oven tray, place potatoes on the salt and bake until tender when tested with a skewer (about 1 hour). Cut potatoes in half, scoop out the flesh and, in batches, push through a potato ricer along with chestnut meat onto a clean work bench.
  • 03
  • Scatter flour evenly over potato and chestnut mixture. Drizzle egg over, add nutmeg and salt to taste, then bring dough together using a pastry scraper, chopping and scraping to combine (avoid kneading dough). Form into a ball and wrap in a damp cloth. Cut off a piece of dough, flour your hands, then roll dough on a lightly floured surface into a pencil-thick length and cut into pieces 10cm-15cm long. Transfer to a lightly floured tray, cover with a damp cloth and repeat with remaining dough.
  • 04
  • Heat 100ml oil in a frying pan, add a third of the mushrooms, season to taste and sauté until caramelised (8-10 minutes). Transfer to a large plate and keep warm. Repeat with remaining mushrooms, then wipe pan clean and return to heat with remaining oil.
  • 05
  • Cook chestnut worms in a saucepan of boiling salted water until they rise to the surface (1-2 minutes). Drain, add to frying pan and cook, swirling occasionally, until lightly caramelised (7 minutes), adding garlic during the last minute of cooking. Deglaze pan with stock, bring to the boil, add mushrooms and all juices, rocket and cheese, toss together and serve.

At A Glance

  • Serves 10 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 10 people

Drink Suggestion

2010 Pimpernel Pinot Noir.

Featured in

Jun 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.

×