Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite 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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Perfect match: poached cotechino with nebbiolo


You'll need

  Poached cotechino 1 (about 500gm) cotechino, soaked in water overnight, then drained (see note) 1 tbsp extra-virgin olive oil 100 gm flat pancetta, coarsely chopped 6 golden shallots, peeled 1 stalk celery, finely chopped 1 carrot, finely chopped 2 cloves garlic, finely chopped 200 gm (1 cup) small green lentils 3 sprigs thyme 1 fresh bay leaf 125 ml (½ cup) nebbiolo 125 ml (½ cup) chicken stock To serve: crusty bread   Salsa verde 1 slice (20gm) day-old ciabatta ¼ cup white wine vinegar 1 cup (firmly packed) flat-leaf parsley leaves, finely chopped 2 cloves garlic, coarsely chopped 1 hard-boiled egg, yolk only 250 ml (1 cup) extra-virgin olive oil

Method

  • 01
  • Place drained cotechino in a large saucepan, cover with cold water and bring to the boil. Reduce heat to low and simmer gently for 2½ hours, then stand in water for 15 minutes.
  • 02
  • Heat olive oil in a heavy-based saucepan, add pancetta and cook for 5 minutes or until starting to colour. Add shallot, celery, carrot and garlic and cook for 10 minutes or until vegetables are golden; add lentils, thyme and bay leaf and season to taste with sea salt and freshly ground black pepper. Add nebbiolo and stock and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes, then add 1 cup of cotechino liquid and return to a simmer. Cook for 15 minutes or until lentils are tender. Season to taste, cover and keep warm.
  • 03
  • For salsa verde, place bread in a bowl with vinegar, stand for 10 minutes, then squeeze vinegar from bread. Place in a food processor with parsley and garlic. Add hard-boiled egg yolk and pulse to combine, then gradually add olive oil in a thin stream until well combined. Season to taste. Makes ½ cup. Store in an airtight container in the refrigerator for up to one week.
  • 04
  • To serve, spoon lentils onto plates, slice cotechino and arrange slices on top, and serve with salsa verde and bread to the side.

Note You will need to begin this recipe the day before. Cotechino is a large pork sausage from Emilia-Romagna in northern Italy made with pork rind, meat and spices and is available from Italian butchers and delicatessens. Soaking the cotechino removes the salt added for preservation.


The cotechino is one of Italy's great gifts to the meat-loving world: a sticky, succulent combination of coarse-textured porky bits and fine spices, its satisfying depth of flavour enhanced by the earthy nuttiness of the lentils and the piquant cut of the salsa verde. Full-bodied, dry red wine made from the nebbiolo grape is a marvellous accompaniment: nebbiolo is famous for its mouth-puckering tannin and ethereal, heady perfume - the tannin melts when it comes into contact with the sticky fattiness of the cotechino, and the wine's aromatics match the salsa perfectly. Originally from Piedmont in Italy's north-west, nebbiolo is also finding a comfortable home in many Australian vineyards. - Max Allen


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

May 2007

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.

×