The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Farro with broad beans, ricotta salata, mint and lovage


"For me, there's no greater harbinger of spring than the sight of fresh broad beans," says Alvarez. "They're certainly time-consuming, but absolutely worth the effort."

You'll need

240 gm (1 cup) farro (see note) 2 kg broad beans, podded 150 gm ricotta salata, coarsely grated 1 cup (loosely packed) round mint, coarsely chopped, plus extra leaves to serve 4 spring onions, finely chopped 4 stems lovage, leaves coarsely chopped (see note) 100 ml extra-virgin olive oil 50 ml red wine vinegar

Method

  • 01
  • Cook farro in a saucepan of boiling salted water until al dente (25-30 minutes), then drain and spread on a tray to cool.
  • 02
  • Meanwhile, drop broad beans in a large saucepan of boiling salted water for 15 seconds, then straight into iced water (this makes them easier to peel). Drain and slip beans out of their skins, then combine in a bowl with remaining ingredients and farro, season to taste, toss to combine, scatter with extra mint and serve.

Note Farro is a available from select delicatessens. Lovage has a distinctive flavour that's somewhere between parsley and celery. It can be found at farmers' markets or specialist greengrocers, but if it's unavailable use flat-leaf parsley or small rocket leaves instead.


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
Twenty
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 - 8 people

Drink Suggestion

When I think about this dish, I think about texture, so I’d recommend a wine with a certain mouthfeel, but with freshness and a touch of herbaceous flavour. My suggestion would be a Friulano from the north of Italy, such as Livio Felluga.

Featured in

Nov 2015

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×