The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Spiced lamb pizza with onion, mint and sumac


You'll need

300 gm (2 cups) wholemeal flour 50 ml extra-virgin olive oil, plus extra to serve 80 gm roasted capsicum (see note) 2 tbsp tomato passata 1 tsp harissa 2 garlic cloves, finely chopped 300 gm minced lamb Finely grated rind of 1 lemon and juice of ½, plus extra wedges to serve 1 tsp sumac ¼ tsp chilli flakes ½ tsp dried mint   Onion, mint and sumac salad 1 Spanish onion, thinly sliced Juice of ½ lemon, or to taste 1 tsp sumac ½ cup each coarsely chopped mint and flat-leaf parsley 1½ tbsp extra-virgin olive oil

Method

  • 01
  • Preheat oven to 240C and place 2 baking trays in the oven to heat. Mix flour, olive oil, 1 tsp sea salt and 200ml water in a bowl to a rough dough, then knead on a lightly floured surface until smooth (1-2 minutes). Set aside.
  • 02
  • Process capsicum, tomato, harissa and half the garlic in a small food processor to combine, season to taste and set aside.
  • 03
  • Combine lamb, lemon rind and juice, spices, mint and remaining garlic in a bowl, season to taste and mix well.
  • 04
  • Halve dough and roll out each piece on a lightly floured piece of baking paper to 3mm thick and spread each with capsicum mixture, leaving a 1cm border. Scatter lamb mixture over, then drizzle with extra oil and use the baking paper to transfer to oven trays. Bake, swapping trays partway through cooking, until crisp and browned on the edges (15-20 minutes).
  • 05
  • Meanwhile, for salad, combine onion and lemon juice in a bowl and stand to soften slightly, then add remaining ingredients and toss to combine. Scatter onto pizza and serve with lemon wedges.

Note Roasted capsicum is available from delicatessens or in jars from supermarkets.


At A Glance

  • Serves 2 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 2 people

Featured in

Dec 2015

Recipes (9 )

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

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

Fast seafood recipes

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Tequila and sangrita

recipes

Spirulina Rush

conversion tool

 
get the latest news

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

×