The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Perfect match: marjoram-roasted spatchcock & Soave


You'll need

200 gm sourdough bread, coarsely torn 3 stalks of celery, thickly sliced 1 head of garlic, cloves separated (unpeeled) 100 gm flat pancetta, cut into 1cm batons ½ cup (loosely packed) marjoram leaves 80 ml (1/3 cup) extra-virgin olive oil 2 (about 500gm each) spatchcocks, halved lengthways 80 gm green picholine olives (see note) To serve: green salad

Method

  • 01
  • Preheat oven to 200C. Combine bread, celery, garlic (reserving 2 cloves), pancetta, half the marjoram and ¼ cup olive oil in a roasting pan. Season to taste with sea salt and freshly ground black pepper, toss to combine and set aside.
  • 02
  • Peel and finely chop reserved garlic and marjoram. Combine in a bowl with remaining oil and season to taste. Working with one spatchcock half at a time and using your fingers, lift skin away from body and rub oil mixture over and underneath. Arrange on top of bread mixture and roast until spatchcock is cooked through and golden (about 30 minutes). Remove spatchcock, transfer to a plate and cover loosely with foil to keep warm. Add olives to bread mixture, stir to combine and return to oven until bread is crisp and olives are heated through (about 5 minutes). Serve with spatchcock and a salad to the side.

Note Green picholine olives are a French olive available from Simon Johnson. If unavailable, substitute any green olive.


Soave is the quintessential Italian white wine. Produced in the north-eastern region of Veneto in the hills near Verona, it is bone dry, but when it's good - made by producers who reduce yields in the vineyard and handle the grapes carefully - it can also have an intensity of flavour and a fullness of texture that makes it an excellent wine to drink with robust, herby, garlicky food. In this particular dish, the textural qualities of the wine are enhanced by the fleshy olives and the bread, which soak up all those marjoram-scented spatchcocky juices beautifully. The most important grape in Soave is garganega. This is a variety with a rich, pulpy texture and a far more nutty, honeyed, white-grapey flavour than you'll find in the other main Soave variety, the rather bland-tasting trebbiano. Indeed, while most cheap Soave is made mostly from trebbiano, all the best examples are predominantly garganega. A couple of winemakers, notably Robin Day in the Barossa, have started experimenting with garganega in Australia.


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 2008

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.

×