Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Father's Day Gift Guide

September is a time for celebrating dads and, let’s not forget, welcoming the long-awaited warmer weather. From backyard essentials to home gadgets, here are some of our top picks to brighten up his Father’s Day.

Burghul pilaf


You'll need

½ cup extra-virgin olive oil 2 onions, finely chopped 1 red capsicum, seeded and finely chopped 2 tsp capsicum purée (see note) 2 vine-ripened tomatoes, peeled and finely chopped 500 gm coarse burghul, rinsed and drained 2 cups hot chicken stock or hot water

Method

  • 01
  • Heat olive oil in a large, heavy-based saucepan, add onions and cook over medium heat for 3 minutes or until soft. Add capsicum and cook for another 3 minutes, add capsicum purée and stir to combine. Add tomatoes and cook for another 2 minutes or until soft.
  • 02
  • Add ½ cup cold water and simmer for 10 minutes, then add drained burghul, stir to combine and cook for 2 minutes Add hot stock, bring to the boil and season to taste with sea salt and freshly ground black pepper. Cook, covered, over low heat for 10-15 minutes or until burghul is tender and liquid is absorbed.

Note Capsicum purée, salca in Turkish, is available from Middle-Eastern food stores.


At A Glance

  • Serves 8 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

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 8 people

You might also like...

Fast summer recipes

recipes

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

Fuss-free summer recipes

recipes

Sparkling cherry crush

Fast autumn recipes

recipes

Bullshot

Fast seafood recipes

recipes

Tequila and sangrita

Fast summer recipes

recipes

Spirulina Rush

Fuss-free summer recipes

recipes

Whale Watcher smoothie

Fast seafood recipes

recipes

Morning Glory

conversion tool

 
get the latest news

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

×