2017 Australian Restaurant Guide

Our 2017 Australian Restaurant Guide is out now, celebrating the best eats in Australia. Find it in all good newsagents nationwide.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fried provolone with red wine vinegar


You'll need

400 gm provolone piccante (see note) 35 gm (¼ cup) flour, seasoned 60 ml (¼ cup) olive oil 1 tbsp dried oregano To serve: red wine vinegar and crusty bread

Method

  • 01
  • Cut provolone into six 1cm-thick wedges, then lightly coat in seasoned flour. Heat 1½ tbsp olive oil in a frying pan over high heat, add half the provolone and cook for 1-2 minutes each side or until lightly golden. Remove with a spatula and transfer to a plate. Repeat with remaining provolone and oil. Scatter provolone with oregano and season to taste with sea salt and freshly ground black pepper. Serve immediately with vinegar and bread passed separately.

Note Provolone piccante is a piquant type of grating provolone available from delicatessens.


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...

Veal carpaccio with ruby grapefruit and celery salad

recipes

Ma po beancurd

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

Pork crackling, prawn and watercress salad

Peaches with burrata, prosciutto crudo and rocket

recipes

conversion tool

 
get the latest news

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

×