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 free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

Fast autumn dinners

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

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.

New cruises 2017

Cue the Champagne.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Post at Como The Treasury's smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini


"Post's mezzalune is a flavour-packed pasta dish. I'd love to get the recipe."

Aarthi Lakshman Leederville, WA

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

40 gm Parmigiano-Reggiano, finely grated, plus extra to serve 1 yellow squash, thinly sliced on a mandolin ½ small green zucchini thinly sliced into rounds on a mandolin 6 female zucchini flowers, stamens removed, flowers torn (optional) Extra-virgin olive oil and microherbs, to serve   Eggplant filling 1 eggplant (480gm), halved lengthways 2 tsp olive oil 85 gm smoked mozzarella, coarsely grated 2 tbsp finely grated Parmigiano- Reggiano Finely grated rind and juice of ½ lemon   Pasta dough 180 gm “00” flour Pinch of sweet paprika 3 egg yolks, at room temperature 1 egg, at room temperature 1 tsp extra-virgin olive oil   Golden tomato sauce 80 ml (1/3 cup) extra-virgin olive oil 1 garlic clove, very thinly sliced 200 gm yellow cherry tomatoes 2 tsp lemon juice, or to taste

Method

  • 01
  • Preheat oven to 160C and line 2 oven trays with baking paper. For eggplant filling, score a shallow cross-hatch pattern into flesh of eggplant, season and drizzle with olive oil, then roast flesh-side down on a tray until tender when pierced with a skewer (40 minutes). Scoop out flesh and purée in a blender, then transfer to a bowl while still hot and stir in cheeses, leaving some unmelted (2-3 minutes; if cheese becomes stringy, set aside to cool a moment longer). Add lemon rind and juice, season to taste, stir to combine, cover and refrigerate until chilled (20-30 minutes).
  • 02
  • Meanwhile, scatter Parmigiano-Reggiano over second oven tray to form a 20cm x 20cm square, then bake until golden and crisp (4-5 minutes). Cool on tray, then coarsely break up.
  • 03
  • For pasta dough, heap flour onto a clean dry surface, add paprika and 1 tsp fine sea salt, and create a well in the centre. Add yolks and egg, and olive oil to well, whisk eggs and oil with a fork to combine, then begin incorporating flour to form a stiff dough. Spritz lightly with water if necessary to help just bring dough together. Scrape away and discard dried clumps of flour from the surface, then knead dough until silky, but firm (5 minutes). Wrap in plastic wrap and rest for 30 minutes.
  • 04
  • For golden tomato sauce, combine olive oil and garlic in a cold frying pan and stir over medium-high heat until garlic starts to colour (2-3 minutes). Add tomatoes, stir until starting to split (30-40 seconds), then purée in a blender. Add lemon juice, season to taste, then press though a fine strainer (discard skins and seeds).
  • 05
  • Halve pasta dough and rewrap one half while you work with the other. Roll dough with a rolling pin to fit through the widest setting of a pasta machine. Reduce setting by one notch and repeat, then reduce another notch and pass through once more. Fold pasta by thirds, turn 90 degrees and roll with a rolling pin again to fit the widest setting on the pasta machine. Repeat folding and rolling twice more, reducing the setting notch by notch, then roll through remaining settings until 1mm thick. Place on a surface lightly dusted with flour, cut out rounds with an 8cm cutter and cover loosely with plastic wrap to prevent drying. Working in batches, run a wet finger around the edge of the rounds and spoon 2 tsp filling onto each. Fold pasta over to create half-moon shapes and press to seal. Place on a lightly floured tray and repeat with remaining dough and filling.
  • 06
  • Cook pasta in a large saucepan of boiling salted water until al dente (2½-3 minutes), then drain.
  • 07
  • To serve, gently warm tomato sauce, divide pasta among bowls, top with sauce, squash, zucchini slices and torn flowers, drizzle with extra-virgin olive oil, and finish with grated Parmigiano-Reggiano, herbs and parmesan crisps.

Smoked mozzarella is also called smoked fior di latte (indicating it's made from cow's milk rather than buffalo milk) and is availbale from Paesanella


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

Featured in

April 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×