GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Ultimate sandwich recipes

From back-to-school classics to weekend favourites - a great sandwich is a thing of beauty...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Porcini gnocchi with salsify, peas, asparagus and baby spinach


You'll need

200 gm podded peas (500gm unpodded) 2 bunch of asparagus, trimmed and cut into 3 pieces 1 lemon, juice only 250 gm salsify, trimmed and cut into 1cm pieces (see note) 20 gm butter 2 golden shallots, thinly sliced 50 gm almonds, roasted and halved widthways 250 gm baby spinach, washed and dried   Porcini gnocchi 500 gm rock salt 400 gm desiree potatoes 50 gm dried porcini, soaked in boiling water overnight 125 gm ‘00’ flour (see note) 1 egg, lightly beaten For drizzling: olive oil   Beurre noisette 250 gm unsalted butter, chilled, coarsely chopped ½ lemon, juice only

Method

  • 01
  • For porcini gnocchi, preheat oven to 160C. Spread base of a large roasting pan with rock salt, place potatoes on top and roast until tender and cooked through (1-2 hours). While still hot, halve and scoop out flesh, then pass through a fine sieve or potato ricer into a bowl. Drain mushrooms, pat dry with absorbent paper, finely chop and add to potato with flour and egg. Bring together with hands to form a smooth dough and season to taste with sea salt. Turn onto a lightly floured surface, cut into 4 equal pieces, then roll each into 1cm-thick logs and cut into 1.5cm pieces.
  • 02
  • Bring a saucepan of salted water to the boil. Cook gnocchi in batches until they come to the surface (1-2 minutes), then cook for another 10 seconds. Transfer gnocchi with a slotted spoon to a bowl of iced water. Drain, drizzle with olive oil and set aside.
  • 03
  • Bring a saucepan of salted water to the boil. Blanch peas and asparagus until tender (1-2 minutes), remove and refresh in iced water, then drain and set aside. Bring another saucepan of water to the boil, add lemon juice, season generously with sea salt, add salsify, cook until tender (8-10 minutes), remove and refresh in iced water, then drain and set aside.
  • 04
  • For beurre noisette, melt butter in frying pan over medium heat and cook until golden and nut brown (5-7 minutes). Add lemon juice, season to taste, set aside and keep warm.
  • 05
  • Heat a large non-stick frying pan over high heat. Add butter, then salsify and sauté until golden (2-3 minutes). Add gnocchi and cook until just starting to colour (3-5 minutes). Add asparagus, peas, shallot and almonds, tossing gently to combine, then add spinach and cook, stirring until just wilted. Add beurre noisette, toss to combine, season to taste and serve immediately.
Note Salsify is a root vegetable available from select greengrocers. Substitute with celeriac. ‘00’ flour is a high-gluten flour available from select supermarkets.

“My husband and I stayed at the new Southern Ocean Lodge resort on Kangaroo Island. All the food was fantastic but the porcini gnocchi with salsify, asparagus, peas and baby spinach was very different. Would you ask chef Tim Bourke for the recipe?”
Vicki Minear, Glen Osmond, SA

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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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.

×