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.

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.

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

Seabourn Encore luxury cruise ship

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

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.

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: baharat-spiced mushroom and silverbeet pie


You'll need

60 ml (¼ cup) olive oil 2 onions, thinly sliced 8 cloves of garlic, finely chopped 1 tbsp baharat (see note) 750 gm mixed mushrooms such as Swiss brown, king brown and chestnut, thickly sliced 125 gm (about ½ a bunch) silverbeet leaves, thinly sliced 6 sheets brik pastry (see note) 50 gm butter, melted   Minted yoghurt 420 gm (1½ cups) thick natural yoghurt ¼ cup thinly sliced mint leaves

Method

  • 01
  • For minted yoghurt, place yoghurt in a muslin-lined sieve over a bowl and refrigerate for 1 hour to drain (discard whey). Combine drained yoghurt and mint in a bowl, season to taste, and set aside.
  • 02
  • Heat olive oil in frying pan, add onion, garlic and baharat and cook over medium heat until onion is soft (5-10 minutes). Add mushrooms and cook until tender (5-10 minutes). Add silverbeet, stir until wilted, season to taste with sea salt and freshly ground black pepper, then remove from heat.
  • 03
  • Preheat oven to 170C. Line the base of a buttered 20cm springform pan with one piece of brik pastry brushed with a little melted butter. Line sides with 4 sheets of pastry, overlapping at base and overhanging sides, brushing each sheet with butter. Place remaining sheet onto base thenspoon mushroom and silverbeet filling into pastry and gather pastry together to make a parcel. Brush with butter and bake until pastry is crisp and golden (15-20 minutes).
  • 04
  • Serve pie with minted yoghurt to the side.

Note Brik pastry is a thin pastry from Tunisia, traditionally used for making pastilla. It's available from The Essential Ingredient and Middle Eastern delicatessens. Baharat, meaning seeds and flowers, is a Middle Eastern spice blend consisting of seven spices or more. It's available from Herbie's Spices or Middle Eastern delicatessens.


Some bright spark once described grenache as an 'earth wine'. This is a great description, and perfectly captures the grape's ability to soak up the flavours of the dirt it's grown in and translate them into a glass. When you come across a good example of grenache, made from old dry-grown, low-yielding vineyards and often blended with its equally earthy, warm-climate cousins such as shiraz, mour-vèdre and carignan, it can evoke the smell of sun-baked soil, ripe fruit and exotic dried herbs. These are all perfect flavours to match earthy, umami-rich mushrooms, the darkness of silverbeet and the spicy high notes of baharat. The deeply savoury tastes in this pie also provide a wonderful stage on which the inherent sweetness at the core of a good grenache can shine. - MAX ALLEN


At A Glance

  • Serves 6 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 6 people

Featured in

Jun 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.

×