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.

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.

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.

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.

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."

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.

Most popular recipes summer 2017

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

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.

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.

Marinated fried zucchini


"This technique of frying an ingredient, then marinating it in vinegar has southern Spanish origins," says Rogers. "In Italy, this method is used mostly for zucchini, though we have eaten eggplant prepared in the same way. This is a wonderfully refreshing way to serve zucchini. There are many recipes. We've noticed that in the south of Italy the zucchini are sliced quite thickly and left to dry out in the sun before being fried and added to the marinade, which can be cooked or fresh. Mint is the herb nearly always used, and garlic - either raw or lightly fried - is essential to bring out the flavour of the zucchini."

You'll need

500 gm zucchini, cut diagonally into 2.5cm-thick lengths 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve 2 garlic cloves, 1 cut into 4 slices; 1 finely chopped 1 dried red chilli, crushed 2 tbsp thinly sliced mint 2 tbsp red wine vinegar

Method

  • 01
  • Line an oven tray with paper towels. Place zucchini on tray and stand to drain (30 minutes; see note). Pat dry with paper towel.
  • 02
  • Place oil and garlic slices in a large frying pan over medium heat and gently fry until golden brown (1 minute). Remove garlic with a slotted spoon and discard. Increase heat to medium-high. Add zucchini in batches and fry until browned on both sides (2-3 minutes each side). Remove with a slotted spoon, drain on paper towels, then place on a serving plate. Scatter with finely chopped garlic, chilli and mint, season to taste, drizzle with vinegar and serve at room temperature. If serving the next day, cover the plate with plastic wrap and store in a cool place, but not the refrigerator.

Note The longer you leave the zucchini to dry, the better this dish will be.


At A Glance

  • Serves 4 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 4 people

Featured in

Mar 2015

Recipes (11 )

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×