Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Olive and Taleggio arancini with fresh tomato sauce


You'll need

12 verde gigante olives (see note) 150 gm Taleggio, rind trimmed 50 gm (1/3 cup) plain flour 2 eggs, lightly beaten 140 gm (2 cups) fresh breadcrumbs For deep frying: vegetable oil   Risotto 750 ml (3 cups) chicken stock 2½ tbsp extra-virgin olive oil 50 gm flat pancetta, finely diced 1 onion, finely chopped 4 cloves of garlic, finely chopped 200 gm (1 cup) carnaroli rice 125 ml (½ cup) dry white wine 50 gm finely grated parmesan   Fresh tomato sauce 3 (about 400gm) very ripe vine-ripened tomatoes, blanched, peeled and seeds removed, coarsely chopped 80 ml (1/3 cup) extra-virgin olive oil 3 sprigs each of thyme, basil and oregano 1 clove of garlic, finely chopped 2 tsp aged red wine vinegar

Method

  • 01
  • For risotto, bring stock to a simmer over medium heat. Meanwhile, heat oil in a large saucepan over low heat, add pancetta, onion and garlic, cook until onions are translucent (8-10 minutes). Add rice and stir for 1 minute to coat the grains. Deglaze pan with wine, then add a ladleful of stock at a time, stirring occasionally and ensuring stock is absorbed before adding more, until stock is completely absorbed and rice is creamy and cooked al dente (35-40 minutes). Stir through parmesan and season to taste with sea salt and freshly ground black pepper. Spread risotto on a tray to cool, then refrigerate for 2 hours.
  • 02
  • For tomato sauce, combine ingredients in a small saucepan and cook over low heat until tomato breaks down (15-20 minutes). Season to taste and set aside.
  • 03
  • Using a sharp paring knife, remove olive flesh from pits in a single piece. Place a thumbnail-sized piece of Taleggio in the centre of each olive and remould olive around cheese. (The olive won’t wrap all the way around.)
  • 04
  • Divide risotto into 12 balls, flatten, and place a Taleggio-stuffed olive in the centre of each. Mould risotto around each olive until completely enclosed.
  • 05
  • Heat vegetable oil in a deep fryer or a large, deep saucepan to 170C. Place flour, eggs and breadcrumbs in separate bowls. Roll balls in flour, dip in egg, coat in breadcrumbs and deep-fry in batches until golden (4-5 minutes). Drain on absorbent paper, and serve with tomato sauce to the side.
Note Verde gigante olives are sold in jars at Italian delicatessens. You can substitute with other large green olives.

At A Glance

  • Serves 12 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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