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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Okonomiyaki with sticky soy pork belly

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Bar Brosé's gnocchi with lap cheong


"I am obsessed with Analiese Gregory's gnocchi at Bar Brosé. Would you ask for the recipe?"

Carol Richards, Crows Nest, NSW

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.

You'll need

1 kg Dutch cream or sebago potatoes (about 5 large) 50 gm grated parmesan 2 egg yolks 110 gm “00” flour, plus extra for dusting 2 tbsp olive oil 3 lap cheong sausages, thinly sliced (see note) 1 small bunch gai lan (Chinese broccoli), halved crossways, stems halved 1 tbsp lemon juice, or to taste   Kombu butter 1½ tbsp shio kombu (see note) 200 gm cultured butter, softened 1¼ tbsp dried wakame (see note), finely ground in a spice grinder or small blender 2 tsp white soy sauce (shiro shoyu; see note)   Chilli dressing 2½ tbsp hot pepper condiment (see note) 2½ tbsp peanut oil 2 tsp Chinkiang vinegar 1½ tsp honey

Method

  • 01
  • Preheat oven to 180C. Wash, dry and score potatoes and bake on a tray until tender when pierced with a skewer (1¼-1½ hours).
  • 02
  • Meanwhile, for kombu butter, place shio kombu in 1½ tbsp water in a bowl and stand to rehydrate (5 minutes), then combine with butter, wakame and white soy sauce.
  • 03
  • For chilli dressing, mix ingredients in a bowl and set aside.
  • 04
  • Halve potatoes and scoop out flesh with a spoon (discard skins), press through a fine sieve into a bowl, then mix in parmesan and egg yolks, and season to taste with sea salt. Gently fold in flour, being careful not to overmix. Pinch off an eighth of the dough and roll on a lightly floured bench into a thin log, about 1.5cm wide, then cut into 2cm lengths. Transfer to trays lined with floured sheets of baking paper and repeat with remaining dough.
  • 05
  • Cook gnocchi in a large saucepan of simmering salted water until they float (1-1½ minutes), then cook for a further 30 seconds. Drain, refresh in iced water, drain again, then toss with olive oil in a bowl.
  • 06
  • Heat a large non-stick frying pan over high heat and pan-fry gnocchi in 2 batches, turning occasionally with a flat spatula, until golden brown (3-5 minutes). Return all gnocchi to saucepan, add lap cheong, kombu butter and gai lan, season with salt and lemon juice, then toss to combine until leaves just wilt (30 seconds to 1 minute). Serve drizzled with chilli dressing.

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
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 4 people

Additional Notes

Lap cheong are dried Chinese pork sausages (they don’t need refrigeration after opening). Shio kombu, wakame and white soy are available from Japanese grocers.

Featured in

Sep 2016

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×