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.

Mascarpone

Zucchini "carbonara"


You'll need

2 tbsp duck fat, ghee or coconut oil 6 rindless bacon rashers (about 350gm), diced 2 onions, finely chopped 4 garlic cloves, finely chopped ¼ cup finely chopped flat-leaf parsley 600 gm zucchini (about 3), cut into julienne on a mandolin 4 egg yolks (optional) To serve: macadamia nuts, finely grated To serve: chilli flakes (optional)   Egg sauce 2 eggs 1 tbsp arrowroot (see note) 185 ml chicken or vegetable stock 125 ml (½ cup) coconut cream

Method

  • 01
  • For egg sauce, whisk eggs and arrowroot in a bowl to combine. Bring stock and coconut cream to the boil in a saucepan. Add 60ml of the coconut and stock to egg mixture and whisk to combine, then whisk in the remaining hot liquid. Return mixture to pan and cook over low heat, stirring continuously with a wooden spoon, until sauce thickens (5-7 minutes). Season to taste and keep warm.
  • 02
  • Heat fat in a large, deep frying pan over medium-high heat, add bacon and fry, stirring occasionally, until it just starts to colour (3-5 minutes). Reduce heat to medium, add onion and garlic and cook until translucent (8-10 minutes). Add parsley, then add zucchini and toss until just tender (2 minutes). Remove from heat, toss egg sauce with zucchini, season to taste and divide among bowls. Place an egg yolk on each portion, if using, and serve, scattered with macadamia, black pepper or chilli flakes.

Note Arrowroot is available in the baking section of the supermarket.


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...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Beef cheek recipes

recipes

Saltimbocca alla Romana

Piccata di vitello

recipes

Adana kofte

Roast lamb loin with couscous and pumpkin

recipes

Pork chops with fennel

conversion tool

 
get the latest news

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

×