The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Fregolone Sardo with pickled fennel and red wine vinaigrette


You'll need

1 each onion, carrot and celery stalk, coarsely chopped 2 fresh bay leaves 250 gm fregolone Sardo (see note) 220 ml extra-virgin olive oil 50 ml red wine vinegar 200 gm cherry tomatoes, halved ¼ cup (loosely packed) flat-leaf parsley, coarsely torn 2 tbsp marjoram Finely grated bottarga di tonno, to serve (see note)   Pickled fennel 250 ml (1 cup) each white wine vinegar and chardonnay vinegar 1 fresh bay leaf 2 baby fennel bulbs, thickly sliced 100 ml vegetable oil 1 garlic clove, bruised

Method

  • 01
  • For pickled fennel, bring vinegar, bay leaf and 500ml water to the simmer in a saucepan over medium heat, add fennel and cook for 30 seconds. Remove from heat and set aside to cool in liquid. When cool, drain (discard liquid), combine with oil and garlic and set aside to marinate (3 hours or overnight). Drain before using.
  • 02
  • Place onion, carrot, celery, bay leaves and 2 litres water in a large saucepan over medium heat, bring to the simmer, add fregolone Sardo and simmer until tender (8-10 minutes). Drain well, spread on a tray, drizzle with 1 tbsp extra-virgin olive oil and set aside to cool.
  • 03
  • Whisk red wine vinegar and remaining oil in a small bowl, season to taste and set aside.
  • 04
  • Combine fregolone Sardo, tomato and pickled fennel in a bowl, season to taste, drizzle with red wine vinaigrette and toss to combine. Serve scattered with parsley, marjoram and bottarga di tonno.
Note Fregolone Sardo is a small toasted Sardinian pasta available from select delicatessens and Italian grocers. If it’s unavailable, substitute fregola or Israeli couscous. Bottarga di tonno is a cured, pressed Sardinian fish roe available from select delicatessens and fishmongers.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

“I would love to reproduce the fregolone Sardo salad at Perth’s Lalla Rookh. Would you ask them for the recipe?”
Jenny Strauss, Perth, WA

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 this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×