Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

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.

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.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Ricotta and cinnamon pastry pillows


You'll need

225 gm (1½ cups) plain flour, sieved 2 tbsp olive oil 1 small egg yolk 370 gm ricotta 1 lemon, finely grated rind only For deep-frying: vegetable oil   Cinnamon sugar 80 gm (½ cup) pure icing sugar, sifted 1 tbsp ground cinnamon

Method

  • 01
  • Combine flour, oil, yolk, 125ml water and a pinch of salt in an electric mixer, beat until combined and smooth (2-3 minutes), then cover with plastic wrap and rest at room temperature for 1 hour.
  • 02
  • For cinnamon sugar, combine ingredients in a bowl and set aside.
  • 03
  • Combine ricotta and lemon rind in a bowl and set aside.
  • 04
  • Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Divide dough into eight pieces, then roll each on a lightly floured surface to a 5mm-thick round, dusting with flour if dough is too sticky. Place a tablespoon of ricotta mixture in centre of each pastry round, spreading slightly. Fold opposite sides of pastry over to meet in the centre, then pinch edges to seal. Fold short ends in to form a rectangle and pinch to seal. Deep-fry in batches until golden (2-3 minutes), then drain on absorbent paper. Dust with cinnamon sugar and serve warm.

These pastries are a Cypriot specialty known as bourekia. Use a good full-fat ricotta from a delicatessen and drain it well; ricotta from the supermarket is too wet and will make the pastries soggy. If you have time, drain the ricotta further by placing it into a muslin-lined sieve overnight in the refrigerator. Be sure to roll the pastry very thin.


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

Featured in

Mar 2010

You might also like...

Spring recipes

recipes

Pork skepasti

Kourabiedes

recipes

Sesame rings

Baklava fingers with honey syrup and halva ice-cream

recipes

Goat’s cheese cake with figs and honey

Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet

recipes

Greek pastry puffs with lemon curd

conversion tool

 
get the latest news

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

×