The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Knives and Ink chef tattoos

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Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Cavolo nero and Fontina piadina


The lard in the pastry of this Romagnan classic creates a lovely flakiness. Don't wait for all of them to cook - these must be eaten straight from the pan.

You'll need

100 ml olive oil 1 Spanish onion, finely chopped 2 garlic cloves, finely chopped 200 gm young cavolo nero, coarsely torn 400 gm canned cherry tomatoes 2 tsp red wine vinegar 3 rosemary sprigs 250 gm Fontina, coarsely chopped   Piadina dough 525 gm (3½ cups) plain flour ½ tsp bicarbonate of soda 115 gm cold lard, coarsely chopped 1 tbsp olive oil

Method

  • 01
  • Heat 30ml olive oil in a saucepan over medium-high heat, add onion and garlic, stir occasionally until tender (5-6 minutes), add cavolo nero, cook until just wilted (3-4 minutes). Add tomato and 60ml water, season to taste, cook until thick (8-10 minutes). Remove from heat, stir in vinegar, cool.
  • 02
  • Meanwhile, combine remaining oil and rosemary in a small saucepan, cook over low heat until infused (4-5 minutes), set aside.
  • 03
  • For piadina dough, combine flour, bicarb soda and 1 tsp salt in the bowl of an electric mixer, add lard and with your fingertips, rub to combine. Add oil and 250ml water, mix on lowest speed with a dough hook until combined (2-3 minutes). Dough should come together easily and not be too dry; if it is, add extra water. Increase speed to high, knead until smooth and elastic (4-5 minutes). Divide dough into eight, form into balls, roll each on a lightly floured surface to 3mm thick. Cover with a damp tea towel to prevent drying out.
  • 04
  • Preheat 2 tsp rosemary oil in a frying pan over high heat. Add one dough disc and cook until light golden in parts (1-2 minutes), turn and spread with a little cavolo nero mixture and scatter with an eighth of the cheese. Cook until underside is light golden in parts and cheese starts to melt (1-2 minutes). Season to taste, fold in half, turn and cook for another minute and transfer to a plate. Repeat with remaining ingredients, drizzle with a little extra rosemary oil and serve immediately.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2009

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