Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Anchovy pastries


You'll need

60 ml (¼ cup) olive oil 1 onion, thinly sliced 10 Ortiz anchovies, drained and halved lengthways (see note) For deep-frying: vegetable oil   Olive oil pastry 150 gm (1 cup) plain flour, sieved 30 ml extra-virgin olive oil   Olive tapenade 100 gm black olives, pitted, coarsely chopped 2 Ortiz anchovy fillets, coarsely chopped (see note) ½ tsp salted capers, rinsed 1 garlic clove, finely chopped 50 ml olive oil

Method

  • 01
  • For olive oil pastry, combine flour in a bowl with oil and 70ml cold water, stir to combine, turn out onto a lightly floured surface, knead until smooth and elastic (7-10 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Meanwhile, heat oil in a small saucepan over medium heat, add onion and a pinch of salt, cover and stir occasionally until very tender (20-25 minutes), refrigerate until chilled.
  • 03
  • For olive tapenade, pulse ingredients (except oil) in a food processor to a fine paste, then, with motor running, add oil in a thin steady stream, process until combined, season to taste and set aside.
  • 04
  • Feed olive oil pastry through rollers of a pasta machine, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing setting notch by notch until pastry is 2mm thick. Cut out 10cm squares, place on lightly floured trays lined with baking paper and cover with a tea towel to prevent pastry from drying out.
  • 05
  • Working with one square at a time and keeping remaining covered, spread 1 tsp tapenade along the pastry edge closest to you, top with ½ tsp onion and half an anchovy fillet, roll dough to form a cigar shape and lightly brush edges with water to seal. Gently pinch ends to close, then carefully roll cylinder with your hands to about 20cm long, trim ends, place on trays lined with baking paper and freeze until required. Repeat with remaining ingredients. Pastries will keep covered and frozen for a week.
  • 06
  • Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry pastries in batches until golden (1-2 minutes; be careful as hot oil may spit), drain briefly on absorbent paper and serve hot.
Note This recipe makes about 20 pastries. Ortiz anchovies are available from select delicatessens.

This recipe is from the November 2010 issue of Australian Gourmet Traveller.

“I’d be happy to keep returning to Cutler & Co. for the bar snacks alone. Please ask chef Andrew McConnell to share the recipe for his anchovy pastries.”
Stacey Mathis, Brunswick, Vic

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 10 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 10 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×