The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Silk handkerchiefs with green olive and herb sauce


You'll need

200 gm Sicilian green olives, pitted and finely chopped ½ cup (loosely packed) each of oregano and flat-leaf parsley leaves, coarsely chopped 1 tbsp marjoram, finely chopped 2 cloves of garlic, finely chopped 2 tbsp dry vermouth 185 ml (¾ cup) extra-virgin olive oil To serve: finely grated parmesan   Egg pasta 400 gm ‘00’ flour (see note) ½ tsp salt 3 eggs 1 tsp extra-virgin olive oil

Method

  • 01
  • For egg pasta, pulse flour and ½ tsp salt in a food processor to combine. Add eggs, oil and 1 tbsp water, and process until coarse crumbs form. Turn out onto a lightly floured work surface and knead until smooth and elastic (4-5 minutes). Wrap in plastic wrap and rest for 30 minutes.
  • 02
  • Divide pasta dough into 4 equal pieces and, working with one piece at a time, roll it through a pasta machine, starting with the widest setting and rolling through each setting once until the last setting. (Dust dough with flour if it becomes sticky.) Cut pasta into 13cm squares and place in a single layer on a floured tray, and leave to dry (4-5 minutes).
  • 03
  • Meanwhile, process olives, herbs, garlic, vermouth and extra-virgin olive oil in a food processor until finely chopped. Season to taste with sea salt and ground black pepper. Transfer to a frying pan, warm over low heat.
  • 04
  • Bring a saucepan of salted water to the boil. Cook pasta until al dente (1-2 minutes). Drain, transfer to a platter, spoon over olive sauce and serve immediately with parmesan.
Note ‘00’ flour is also known as strong, baker’s or pasta flour.

At A Glance

  • Serves 6 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
Twenty
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 6 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×