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.

Silverbeet, pumpkin and farro broth

You'll need

1/2 small Kent pumpkin, cut into 8 thin wedges, peeled 50 ml olive oil ½ tsp smoked paprika 1 tbsp coarsely chopped thyme, plus extra to serve 1 onion, finely chopped 4 silverbeet stems, leaves coarsely sliced, stalks thinly sliced 2 garlic cloves, finely cho 2 garlic cloves, finely chopped Finely grated rind and juice of 1 lemon 1 litre (4 cups) hot vegetable or chicken stock 180 gm farro (see note) Coarsely chopped flat-leaf parsley, to serve


  • 01
  • Preheat oven to 220C. Place pumpkin on an oven tray, drizzle with 1 tbsp oil, scatter with paprika and a quarter of the thyme, season to taste and roast until tender and caramelised (15-20 minutes).
  • 02
  • Meanwhile, heat remaining oil in a saucepan over medium-high heat, add onion, silverbeet stalks, garlic, lemon rind and remaining thyme, and sauté until just tender (2-3 minutes). Add stock, farro and 250ml water, cover and bring to the boil, then reduce heat to medium and simmer, uncovered, until farro is tender (18-20 minutes). Remove from heat, stir in silverbeet leaves to wilt, add lemon juice and season to taste.
  • 03
  • Divide pumpkin among bowls, ladle in hot broth and serve scattered with parsley and thyme.

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

Additional Notes

Farro is available from select delicatessens. If it’s unavailable, use pearl barley or brown rice.

Featured in

Jun 2016

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


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

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

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