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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Fregola with caramelised tomato and rocket


Fregola is a semolina pasta with a texture somewhat akin to that of couscous - don't overcook it or it will become soggy. If you can't find fregola, a short pasta such as risoni or a grain such as freekah will work well.

You'll need

400 gm fregola (see note) 140 ml extra-virgin olive oil Juice of 2 lemons, or to taste Finely grated rind of 1 lemon, or to taste ½ Spanish onion, finely chopped 1 garlic clove, crushed 550 gm (2 punnets) large vine-ripened cherry tomatoes 1 bunch rocket, larger leaves torn 150 gm chevrette, thinly sliced (see note) 1/3 cup (firmly packed) basil leaves, shredded

Method

  • 01
  • Cook pasta in boiling salted water until al dente (8-10 minutes). Drain, refresh under cold running water, then drain well until almost dry. Transfer to a large bowl with 125ml olive oil, lemon juice and rind, onion and garlic. Season to taste and refrigerate, stirring occasionally until chilled (1-2 hours).
  • 02
  • Meanwhile, preheat oven to 250C. Scatter tomatoes in a single layer on an oven tray, drizzle with remaining oil and roast until caramelised (10-15 minutes). Cool, then combine in a large bowl with remaining ingredients, toss to combine and serve cold.

Note Fregola is available from select delicatessens and Italian grocers. Chevrette is a semi-hard cheese available from select delicatessens. If unavailable, substitute another semi-hard goat's milk cheese.


At A Glance

  • Serves 8 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 8 people

Drink Suggestion

Grenache rosé.

Featured in

Jan 2010

You might also like...

Christmas vegetarian recipes

recipes

Spiced mango chutney

Crushed broad beans with garlic and lemon crostini

recipes

Herbed goat’s curd with crudites

Rough olive tapenade with caramelised fennel schiacciata

recipes

Smoked trout mousse with riesling jelly and sour cream sable biscuits

Char-grilled asparagus and haloumi with mint and lemon

recipes

Sauteed greens with fried salami crumbs

conversion tool

 
get the latest news

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

×