The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Herbed goat’s curd with crudités

Any crisp and crunchy vegetable works well dipped into this herbaceous dip. Try wedges of baby fennel, blanched baby beans or sugar snap peas.

You'll need

1½ cups (firmly packed) rocket ½ cup (firmly packed) each flat-leaf parsley and mint 1 spring onion, thinly sliced 400 gm goat’s curd 80 ml (1/3 cup) pouring cream 1 lemon, finely grated rind and juice only 2 bunches white or green asparagus, trimmed 1 bunch radishes, trimmed and halved lengthways 1 bunch Dutch carrots, scrubbed, large ones halved lengthways


  • 01
  • Blanch rocket and herbs for 30 seconds, then refresh, drain and squeeze out all excess water. Combine in a food processor with spring onion and process until finely chopped. Add goat’s curd and cream, process until smooth, add lemon rind and juice, then season to taste and refrigerate until required. Makes about 500ml. Herbed goat’s curd will keep refrigerated in an airtight container for 1-2 days.
  • 02
  • Blanch asparagus until tender (1-2 minutes), refresh and drain well. Serve asparagus, radish, carrots and fennel with herbed goat’s curd.

At A Glance

  • Serves 10 people
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
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 10 people

Featured in

Jan 2010

You might also like...

Spiced mango chutney


Crushed broad beans with garlic and lemon crostini

Rough olive tapenade with caramelised fennel schiacciata


Smoked trout mousse with riesling jelly and sour cream sable biscuits

Char-grilled asparagus and haloumi with mint and lemon


Sauteed greens with fried salami crumbs

Focaccia col formaggio


conversion tool

get the latest news

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