The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Casarecce with zucchini, chilli, ricotta and mint

You'll need

500 gm casarecce, or other short dried pasta 2 tbsp extra-virgin olive oil 1 kg zucchini, sliced into 1cm-thick rounds 3 cloves of garlic, finely chopped ½ tsp dried chilli flakes 250 gm ricotta, crumbled ½ cup coarsely chopped mint ¼ cup coarsely chopped flat-leaf parsley 1 tsp finely grated lemon rind 1 tbsp lemon juice 75 gm (½ cup) pinenuts, roasted 50 gm finely grated parmesan plus extra, to serve


  • 01
  • Cook pasta in boiling salted water until al dente and drain.
  • 02
  • Meanwhile, heat 2 tbsp olive oil in a large heavy-based frying pan, then cook zucchini, in batches over medium high heat, turning once, until just beginning to brown. Drain on absorbent paper. Add ¼ cup olive oil to pan, then add garlic and chilli flakes and cook for 1 minute or until garlic begins to turn golden. Add drained pasta and combine well, then add zucchini and remaining ingredients to pan, season to taste and combine well. Serve immediately, drizzled with a little extra-virgin olive oil and scattered with extra parmesan.

At A Glance

  • Serves 4 people
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
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 4 people

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


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

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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