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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Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Most popular recipes summer 2017

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

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

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."

Stuffed mussels (Midye dolma)


You'll need

1 kg large black mussels, scrubbed 60 ml (¼ cup) olive oil 1 small onion, finely chopped 1 cinnamon quill 1½ tsp ground allspice 1 tsp ground black pepper 150 gm baldo rice, rinsed thoroughly 1 tsp caster sugar Lemon wedges, to serve

Method

  • 01
  • Empty mussels into a large bowl and pick out any broken or small-shelled mussels to make a stock, place these in a saucepan with 350ml water and bring to the boil, then remove from heat. Refrigerate remaining whole mussels, covered with a damp tea towel.
  • 02
  • Heat oil in a saucepan over medium heat. Add onion and cinnamon quill and sauté until onion is translucent (7-10 minutes). Add allspice and pepper and cook gently until fragrant (2-3 minutes). Add rice, stir to coat well, then add sugar and a good pinch of salt. Strain mussel water into rice, bring to the boil, then cover, reduce heat to low and simmer until rice absorbs liquid (15 minutes). Remove from heat, remove lid, cover with a tea towel and set aside to cool briefly.
  • 03
  • Shuck raw mussels by inserting a small sharp knife at the flat side near the beard, and draw it along to the rounded side, twisting slightly to release the connective tissue. The mussel should still be connected to the shell and should still close. Remove beard. Fill mussel flesh with ½ tbsp of rice mixture. Close shells, place in a large, wide saucepan and repeat with remaining mussels and rice. Add 150ml cold water to the pan, cover and simmer over medium heat until cooked through (2-3 minutes). Serve with lemon wedges.
  • 04
  • Note Baldo rice is a medium-grain rice available from Turkish grocers. If it’s unavailable, use another medium-grain rice.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Efes Pilsener from Turkey

Featured in

Sep 2016

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