The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Perfect match: prosecco and fennel crostoli

You'll need

2 tsp fennel seeds 230 gm plain flour 2 tbsp extra-virgin olive oil 60 ml Pernod or white wine 1 egg, beaten For deep-frying: vegetable oil To serve: thinly sliced prosciutto


  • 01
  • Stir fennel seeds in a small frying pan over medium heat and cook until golden and fragrant (3-5 minutes), then pound in mortar and pestle until finely ground.
  • 02
  • Sift flour into a bowl, add ground fennel, 2 tsp sea salt and combined olive oil, Pernod and egg, stirring until dough starts to come together. Turn onto a lightly floured work surface, knead until smooth and elastic (5-10 minutes), wrap in plastic wrap and refrigerate for 1 hour.
  • 03
  • Cut dough into four pieces. Working with one piece at a time (keep remaining dough covered and refrigerated), lightly flour dough and roll out. Using a pasta machine with rollers at the widest setting, feed dough through rollers. Fold in half lengthways, feed through rollers again, repeating until smooth, then reduce settings notch by notch, feeding and rolling until 2mm thick (about second-last notch). Cut into 2cm-wide strips, place on a lightly floured tray and cover with a tea towel. Repeat with remaining dough.
  • 04
  • Heat oil in a deep-fryer or deep saucepan to 180C. Deep-fry dough strips in batches until crisp and golden (2-3 minutes), drain on absorbent paper, then season liberally with sea salt. Serve warm or at room temperature with prosciutto.

Note This recipe makes about 60 crostoli.

Picture the scene. Venice. Late afternoon in late summer. A hard day's sight-seeing over. You've had your fill of cathedrals, piazzas, seafood lunches, bridges, galleries, canals, gondolas (and gondoliers), and you just feel like winding down. So you find a little bàcaro, a friendly-looking wine bar down a narrow side street, take a seat and ask for a glass of prosecco, the soft, lemony local sparkling white wine. Almost immediately you'll be presented with a few cicchetti: bar snacks to us, a way of life to the Venetians - small, salty, savoury morsels like these fennel crostoli, designed to match the drinks and fill the gap before dinner. And if you really want to relive the authentic bàcaro experience, add a healthy slug of Campari or Aperol, ice cubes (and a splash of mineral water) to your prosecco to make a Spritz cocktail, or some white peach pulp for a Bellini. - MAX ALLEN

At A Glance

  • Serves 8 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Jan 2009

You might also like...

Nectarine and elderflower granita


Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents


Moroccan braised lamb neck

Burmese duck leg and potato curry


Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions


conversion tool

get the latest news

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