Gourmet Fast app

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

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

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.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide, compiled in 2014. Come back soon for our 2016 lists.

Sopa de ajo (Garlic soup)


This soup, a simple classic based on a recipe from Moro: The Cookbook, is what Spanish food is all about - earthy, hearty and delicious.

You'll need

60 ml (¼ cup) olive oil, plus extra for drizzling 4 garlic heads, broken into cloves, unpeeled 1 dried chorizo (about 100gm), finely chopped 1 tsp thyme leaves 1 litre (4 cups) chicken stock ½ tsp smoked sweet paprika 4 eggs 4 thick slices ciabatta or sourdough bread

Method

  • 01
  • Heat oil in a saucepan over low heat, add garlic and stir occasionally until skins are golden (15-20 minutes). Cool, squeeze garlic cloves from skins (discard skins) and set aside.
  • 02
  • Meanwhile, add chorizo to pan, sauté over medium heat until crisp (2-3 minutes). Add thyme and cook until fragrant (1 minute), then add stock, paprika and reserved garlic. Bring to a simmer, then season to taste. Just before serving, crack eggs into soup and poach until just set (3-4 minutes).
  • 03
  • Meanwhile, preheat a char-grill pan over high heat. Brush bread with oil, char-grill until crisp (1-2 minutes each side). Ladle soup into bowls and serve hot with char-grilled bread.

At A Glance

  • Serves 4 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

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

Featured in

Oct 2009

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×