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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Pork and fennel meatball strozzapreti with braised chicory and chilli


You'll need

1 kg coarsely minced pork shoulder (see note) 1 tbsp each fine sea salt, finely ground black pepper and dry-roasted fennel seeds 200 ml dry white wine For dusting: plain flour 100 ml olive oil 2 garlic cloves, thinly sliced 500 gm dried strozzapreti To serve: finely grated parmesan, extra-virgin olive oil and crusty bread   Salted chilli 50 gm long red chillies, coarsely chopped 1 tbsp sea salt flakes   Braised chicory 100 ml extra-virgin olive oil 1 onion, finely chopped 800 gm (about 2 bunches) chicory, trimmed, coarsely chopped

Method

  • 01
  • For salted chilli, process chilli and salt in a food processor to combine, transfer to a sterile jar and set aside in a cool dark place to ferment (1 week).
  • 02
  • For braised chicory, heat oil in a saucepan over medium heat, add onion and stir occasionally until starting to caramelise (8-10 minutes), add chicory and stir until tender (10-12 minutes), season to taste and set aside.
  • 03
  • Combine pork, salt, pepper, fennel seeds and half the wine in a large bowl, roll into walnut-sized balls and dust with flour. Heat olive oil in a large saucepan over medium heat, add meatballs in batches and cook, shaking pan occasionally, until golden (3-4 minutes). Return all meatballs to pan, add garlic and stir occasionally until tender (1-2 minutes), add 1 tbsp salted chilli (reserve remainder for another use) and deglaze pan with remaining wine. Add braised chicory, toss to combine, season to taste and keep warm.
  • 04
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes), drain (reserve 50ml cooking water), and return pasta and reserved cooking water to pan. Add meatball mixture, toss to combine and season to taste. Serve hot, drizzled with extra-virgin olive oil and scattered with parmesan, with crusty bread.
Note Ask your butcher to prepare the minced pork; it may need to be ordered ahead.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“A friend celebrated her 60th with a lunch at Manly Pavilion. The meatball pasta was a standout. Could we please get the recipe?”
Trish Burne, Bateau Bay, 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 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
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 6 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×