The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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
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

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.

×