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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.

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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."

Tagliatelle with porcini, pine nuts, fresh tomato and thyme


You'll need

65 gm dried porcini mushrooms 2 tbsp extra-virgin olive oil 2 cloves garlic, finely chopped 125 ml (½ cup) white wine 1 tsp finely chopped long red chilli 3 Roma tomatoes, finely chopped 20 gm pine nuts, roasted 1 sprig thyme, leaves removed To serve: shaved parmesan   Pasta dough 300 gm (2 cups) plain flour 3 egg yolks 1 egg   Napoli sauce 2 tbsp olive oil ½ onion, coarsely chopped 2 tsp caster sugar 200 gm canned whole tomatoes, puréed

Method

  • 01
  • For pasta dough, combine ingredients in bowl of an electric mixer with a dough hook attachment and mix until smooth, adding 30ml water or enough to bring dough together. On a lightly floured surface knead until smooth, shape into a ball and place in a lightly greased bowl, cover with a tea towel and stand in a cool place for 1 hour. Divide into four pieces, then knead each piece on a lightly floured surface for 5 minutes. Using a pasta machine set at the widest setting, feed floured pieces through the rollers, reducing settings notch by notch, until dough is 3mm thick. Using a 10mm wide fettuccine cutter, cut pasta into strips, place on a lightly floured tray and stand for 1 hour to dry.
  • 02
  • For Napoli sauce, combine olive oil, onion, sugar and ½ tsp sea salt in a frying pan over medium heat and cook for 5 minutes or until soft. Add tomatoes and cook for 10 minutes or until sauce thickens and starts to colour, season to taste with sea salt and freshly ground black pepper. Makes about ½ cup.
  • 03
  • Soak porcini mushrooms in 2 cups of warm water for 15 minutes or until soft. Squeeze excess water from mushrooms, coarsely chop, and set aside. Strain soaking liquid and reserve.
  • 04
  • Heat oil in a frying pan over medium heat, cook garlic for 2 minutes or until soft, add porcini and cook for 3 minutes. Add wine and ¼ cup reserved porcini liquid, bring to a simmer and cook for 5 minutes or until thick. Add Napoli sauce and chilli, season to taste and cook for 5 minutes or until thick enough to coat pasta. Add Roma tomatoes, pine nuts and thyme. Season to taste. Keep warm.
  • 05
  • Meanwhile, bring 5 litres of water to the boil and add 1 tsp olive oil and sea salt to taste. Cook pasta in batches, returning water to boil and cooking for 3-4 minutes or until al dente. Drain and add to porcini sauce. Serve immediately with shaved parmesan.

"Considering Broome's isolation, the team at Café Carlotta continues to amaze me with its flavoursome Italian cuisine. I would love to have Jason Viola's recipe for wild mushroom pasta, which is divine. "
Kerry Margitich, via 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 4 people
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At A Glance

  • Serves 4 people

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