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.

Fettuccine with zucchini flowers, chilli and feta

You'll need

400 gm fresh egg fettuccine 2 tbsp extra-virgin olive oil 2 cloves garlic, thinly sliced 2 small red chillies, seeds removed and thinly sliced 4 Roma tomatoes, seeds removed and thinly sliced lengthways 12 zucchini flowers, thinly sliced lengthways 1 cup (loosely packed) mint leaves, plus extra to serve 100 gm soft feta, crumbled


  • 01
  • Cook fettuccine in a large saucepan of boiling salted water until al dente, drain.
  • 02
  • Meanwhile, heat oil in a large frying pan, add garlic and chilli and cook for 2 minutes or until starting to colour. Add tomatoes and zucchini flowers and cook, stirring gently, for 2 minutes or until heated through, season to taste with sea salt and ground black pepper. Add pasta and mint to frying pan, toss to combine and serve scattered with feta and mint.

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...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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