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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Duck broth with peas and Spätzle


Some recipes call for pushing the Spätzle mixture through a colander into boiling water, but piping them in is an easier and cleaner way to do it.

You'll need

1 duck (about 2.2kg) 2 each onions, carrots, celery stalks, coarsely chopped 1 head of garlic, halved 3 fresh bay leaves 300 gm peas, podded 1 tsp thyme leaves ½ tsp ground cinnamon   Spätzle 125 gm plain flour 2 eggs, whisked 20 gm butter, melted To taste: finely grated nutmeg

Method

  • 01
  • Preheat oven to 250C. Cut duck through the bone into 16 pieces, place in a single layer in a large roasting pan, roast until golden (12-15 minutes). Remove from pan, pat off excess fat with absorbent paper and combine in a large saucepan with onion, carrot, celery, garlic, bay leaves and 3 litres water. Bring to the boil over medium-high heat, reduce heat to low-medium and simmer, skimming occasionally, until meat falls from the bone (1½-2 hours). Remove duck, coarsely shred meat (discard skin and bones) and return to broth. Add peas, thyme and cinnamon and simmer until peas are tender (2-3 minutes).
  • 02
  • Meanwhile, for Spätzle, bring a large saucepan of salted water to the boil over high heat. Mix flour, eggs, butter and 60ml water in a bowl until smooth and combined, season to taste with sea salt, black pepper and nutmeg. Transfer to a piping bag fitted with a 5mm-nozzle and pipe in batches into boiling water, cutting at 2cm-intervals with kitchen scissors. Cook until Spätzle rise to the surface (1-2 minutes), remove with a slotted spoon and add to broth, ladle among small bowls and serve immediately.

At A Glance

  • Serves 12 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 12 people

Featured in

Apr 2010

You might also like...

Summer soups

recipes

Chicken brodo with mushroom and mascarpone tortellini

Spicy soups from around the world

recipes

Hand-cut egg noodles in broth with beef shin and tendon

Warming broth recipes

recipes

Chicken, egg and lemon soup

Winter's 20 most popular recipes

recipes

Confit duck, onion and bean soup with persillade

Smoky recipes

recipes

Torn pasta soup (malfattini in brodo)

Smoky recipes

recipes

Spinach and ricotta dumplings in chicken broth (gnocchi di ricotta e spinaci in brodo)

Chicory, chickpea and pancetta soup (zuppa di ceci, cicoria e pancetta)

recipes

conversion tool

 
get the latest news

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

×