The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Zucchini, asparagus, peas and ricotta salata salad


You'll need

1 kipfler potato, scrubbed and cut into 1cm dice 75 gm (about 12) baby green beans, trimmed and cut into 1cm lengths 6 spears of asparagus, trimmed and cut into 1cm lengths 1 small zucchini, cut into 1cm dice 75 gm (about 225gm unpodded) podded peas 1 tbsp extra-virgin olive oil 20 gm butter 1 golden shallot, thinly sliced 2 cloves of garlic, finely chopped ¼ cup (loosely packed) mint leaves 1 tbsp lemon juice, or to taste 50 gm ricotta salata, coarsely grated (see note)

Method

  • 01
  • Bring a saucepan of salted water to the boil, cook potato for 2 minutes, then add beans, asparagus, zucchini and peas and continue cooking for another 3 minutes or until vegetables are tender. Using a slotted spoon, transfer to a bowl of iced water to refresh, then drain and place in a bowl. Reserve 1 tbsp blanching liquid.
  • 02
  • Heat olive oil and butter in a frying pan over medium heat, add shallot and garlic and sauté for 3 minutes or until softened, add vegetables and cook for another 2 minutes or until heated through, season to taste with sea salt and freshly ground black pepper, add reserved blanching liquid and stir to combine. Add mint and lemon juice and stir to combine. Spoon into a bowl, scatter with ricotta salata and serve.
Note Ricotta salata is made from fresh ricotta which has been salted and sun dried, giving it firmness and an intense flavour. It grates well and is available from Italian delicatessens.

“During a birthday lunch at North Bondi Italian Food we ordered numerous side dishes including chef Robert Marchetti’s warm salad of zucchini, asparagus and peas. I would love to have this recipe so I can make it at home.”
Elizabeth Gosch, Caringbah, NSW

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
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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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 4 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.

×