The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Rotolo of beetroot leaves and ricotta


You'll need

400 gm (leaves of 3 bunches) beetroot leaves, trimmed and washed (see note) 400 gm baby spinach leaves 350 gm ricotta, coarsely crumbled 2 tbsp olive oil 1 cup (about 2 bunches, loosely packed) marjoram leaves 180 gm butter onions, finely chopped 2 cloves garlic, finely chopped 20 gm (¼ cup) finely grated parmesan, plus extra to serve 1 pinch freshly grated nutmeg For dusting: semolina flour ½ lemon, juiced   Pasta dough 250 gm “00” flour (see note) 2 free-range eggs

Method

  • 01
  • For pasta dough, sift flour and a pinch of salt onto a clean bench. Make a well in centre, add eggs and using a fork gradually work eggs into flour until combined. Knead dough for 10 minutes or until smooth and elastic. If the dough is sticky add more flour. Wrap in plastic and rest for 30 minutes.
  • 02
  • Preheat oven to 220C. Blanch beetroot and spinach leaves in boiling salted water for 30 seconds, drain and refresh under cold running water. Drain well, squeeze out excess water and coarsely chop. Set aside.
  • 03
  • Scatter ricotta over a greased and lined oven tray, drizzle with 1 tbsp olive oil, season to taste. Bake for 15 minutes or until starting to brown.
  • 04
  • Coarsely chop half the marjoram leaves and set aside. Melt 1 tbsp butter in a large frying pan over medium heat, add onion and garlic and cook for 10 minutes. Add beetroot and spinach leaves, chopped marjoram and season to taste. Reduce heat to low and cook for 5 minutes or until heated through. Cool and combine with ricotta, parmesan, nutmeg and season to taste.
  • 05
  • Using a pasta machine with rollers at widest setting, feed dough, lightly dusted with semolina flour, through rollers. Fold dough in half lengthways, feed through rollers again, repeating until smooth, reducing settings notch by notch until dough is translucent and 2mm thick. Cut pasta sheets into 40cm lengths, join 3 side by side, brushing long edges with water and overlapping slightly, then press to join edges to form a single piece about 40cm square.
  • 06
  • Carefully place pasta sheet on a clean non-fibrous tea towel. Spread ricotta mixture evenly over pasta, leaving a 10cm strip at edge farthest away from you. Starting with the edge closest to you, roll pasta in the tea towel away from you firmly to enclose pasta and filling. Secure ends of tea towel with string and at regular intervals to ensure it keeps its shape during cooking.
  • 07
  • Line a 10cm deep baking dish or fish kettle with a clean tea towel, then place the rotolo on top. Cover with cold water and bake for 40 minutes. Using tongs carefully transfer the rotolo to a chopping board or platter. Unwrap tea towel and using a sharp knife cut rotolo into 6 slices.
  • 08
  • Meanwhile, melt butter in a frying pan over high heat, add remaining marjoram leaves and cook for 3 minutes or until marjoram is crisp and butter browned. Remove from heat and add lemon juice. Place rotolo slices on plates, drizzle with butter, scatter with parmesan and serve.
Note If beetroot leaves are unavailable, substitute with baby spinach. "00" flour is commonly used for making pasta and is available from select delicatessens and speciality food stores.

"I ate at Fifteen Melbourne this week and was served a rotolo as the second course in the degustation, which was heavenly. Could you please ask chef Tobie Puttock for the recipe?"
Julie Hodges, by email

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


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
Twenty
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 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×