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.

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Most popular recipes summer 2017

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

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."

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.

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Tipo 00s gnocchi with duck ragù and porcini mushrooms

"This duck ragù is rich and delicious," says Tip00's Andreas Papadakis."The gnocchi need to be fluffy and light for the dish to work well, so be sure the potatoes aren't waxy, or they'll become gluey as you pass them through the sieve."

You'll need

100 gm parmesan, finely grated 2 tbsp finely chopped flat-leaf parsley 125 gm pecorino pepato, shaved   Duck and porcini ragù 6 duck Marylands (250gm-300gm each), skin seasoned with sea salt 1 hour before cooking 1 carrot, diced 1 onion, finely chopped 1 tbsp crushed garlic (3-4 cloves) 2 sage sprigs 1 thyme sprig 1 fresh bay leaf 10 gm dried porcini mushrooms, soaked in 250ml warm water for 1 hour 100 gm tomato paste 125 ml dry white wine 750 ml (3 cups) chicken stock   Gnocchi 1 kg floury potatoes (such as sebago or russet Burbank), scrubbed 200 gm (1⅓ cups) “00” flour, plus extra for dusting 30 gm finely grated parmesan 1 small egg yolk Pinch of finely grated nutmeg


  • 01
  • For duck ragù, preheat oven to 150C. Heat a casserole over medium heat, then add duck skin-side down and fry until browned and fat renders (5-6 minutes). Turn and fry until browned (2-3 minutes), then set aside. Add carrot, onion, garlic and herbs to pan, and sauté until vegetables are tender (5-8 minutes). Meanwhile, gently lift porcini from liquid (reserve liquid) with a slotted spoon; leaving any grit settled at the bottom. Coarsely chop mushrooms, add to vegetables and sauté until softened (3-4 minutes). Add tomato paste and cook until colour deepens (2-3 minutes). Deglaze pan with wine and stir until thickened (4-5 minutes). Add stock and three-quarters of the strained mushroom liquid, and bring to the boil. Season to taste, add duck, cover with a lid or foil and braise in the oven until meat falls from the bone (1¾-2¼ hours). Uncover, rest for 15 minutes, then remove duck legs and, when cool enough to handle, remove meat from bones in chunks and stir into sauce. Discard herbs.
  • 02
  • For gnocchi, bring potatoes to a simmer in a large saucepan of cold salted water and cook until tender (40-50 minutes). Drain then, when cool enough to handle, peel, pass through a drum sieve or potato ricer and refrigerate, covered with a tea towel, until cold (2-3 hours). Combine 660gm potato with remaining ingredients and ¼ tsp salt in a bowl and mix lightly until smooth. (Take care not to overwork dough or the gnocchi will become dense.) Divide dough into 4 pieces and roll each on a lightly floured surface to 1cm-diameter ropes, then cut into 1.5cm pieces.
  • 03
  • Cook gnocchi in batches in a large saucepan of boiling salted water until they rise to the surface (1-2 minutes), then drain (if you are not using gnocchi right away, refresh them in iced water, drain, lightly coat in oil and refrigerate in an airtight container up to a day). Add gnocchi to ragù with parmesan and parsley, toss to coat, then serve scattered with pecorino pepato.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2008 Cascina Gomba Boschetti Barolo “JLSORJ” Nebbiolo, Barolo, Italy. This wine has amazing structure and earthy spice – a classic marriage with porcini mushrooms and pecorino.

Featured in

April 2016

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