Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Okonomiyaki with sticky soy pork belly

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Stracchino and salami rolls


You'll need

2¾ tsp dried yeast 600 gm (4 cups) plain flour 30 gm butter, softened 120 gm pickled cippoline onions, coarsely chopped (see note) 120 gm sopressa salami, finely chopped ¼ cup oregano leaves, coarsely chopped 1 tbsp finely chopped rosemary 160 gm stracchino, coarsely grated (see note) To serve: ricotta

Method

  • 01
  • Combine ¼ tsp yeast and 2 tbsp warm water in a bowl, stand for 10 minutes or until foamy, add 165ml warm water and 250gm flour and stir for 2 minutes or until smooth and shiny. Cover and stand for 3 hours or until doubled in size. Starter can be refrigerated at this stage and brought to room temperature before using.
  • 02
  • Combine remaining yeast and ¼ cup warm water in the bowl of an electric mixer and stand for 10 minutes or until foamy, add starter and beat for 4-5 minutes or until smooth. Add butter and combine. Add onion, sopressa and herbs and beat for 2-3 minutes or until well combined. Add remaining flour, combine and season to taste. Change to a dough hook attachment and knead for 3 minutes or until shiny and elastic. Transfer to a lightly oiled bowl, turn to coat, cover with a tea towel and stand for 1 hour or until doubled in size.
  • 03
  • Preheat oven to 220C. Knock back dough, turn onto a floured surface and roll out dough to a 35cm x 60cm rectangle, scatter stracchino along long edge, then roll lengthways into a cylinder. Cut into 12 pieces and place, cut-side down, onto a lightly oiled oven tray. Cover with a tea towel, stand for 30 minutes, then bake for 12-15 minutes or until golden. Serve warm, spread with ricotta.

Note Pickled cippoline onions are available from Simon Johnson and select delicatessens. Small pickled onions can be substituted. Stracchino is a fresh cow's milk cheese available from select delicatessens.


At A Glance

  • Serves 12 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 12 people

Featured in

May 2007

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×