The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Olive, rosemary and parmesan focaccette


When these rolls come out of the oven they'll seem quite hard, but they'll soften up after being brushed with olive oil while they're still warm. They can easily be made a day ahead and stored in an airtight container. The recipe is based on one from Richard Bertinet's book Dough.

You'll need

14 gm dried yeast (about 2 sachets) 535 gm strong bread flour 50 ml extra-virgin olive oil, plus extra for brushing 280 gm Kalamata olives, pitted ¼ cup (loosely packed) rosemary 50 gm parmesan, finely grated

Method

  • 01
  • Preheat oven to 250C. Combine yeast and 320ml lukewarm water in a bowl and stand in a warm place until foamy (5-10 minutes). Add flour, olive oil and a large pinch of salt and mix until combined, then turn out onto a lightly floured surface and knead to combine. Dough will be very soft.
  • 02
  • Heavily flour a work surface, then roll out dough to a 35cm x 45cm rectangle. Brush excess flour from dough, then scatter olives, rosemary and parmesan over and press gently into dough. With longest side facing you, roll dough away from you, forming a cylinder. Pinch edges to seal and dust with flour. (Dough will be very soft; use extra flour if necessary to help roll.) Cut widthways into 8 pieces, then seal one cut-side of each piece by pinching with your fingers. Transfer sealed side down to a lightly oiled oven tray, then press down on each piece to expose the olive filling, shaping into loose rounds. Cover with a flour-dusted tea towel and stand until doubled in size (30 minutes).
  • 03
  • Reduce oven to 220C and bake focaccette until golden and cooked through (20-25 minutes; having the oven at a higher initial temperature will give the bread a blast of high heat to begin with). Transfer to a wire rack, brush with a little olive oil and stand for at least 10 minutes before serving. Focaccette are best eaten within a day of making and can be served warm or at room temperature.

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

Crisp, refreshing pinot grigio.

Featured in

Jan 2010

You might also like...

Vegetarian canape recipes

recipes

Veal carpaccio with ruby grapefruit and celery salad

Ma po beancurd

recipes

Fried provolone with red wine vinegar

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

Pork crackling, prawn and watercress salad

conversion tool

 
get the latest news

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

×