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

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.

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.

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?

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.

Ham hock soup

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.

Bitter greens and ricotta cannelloni


You'll need

60 ml (¼ cup) olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 200 gm each chicory, cavolo nero and silverbeet leaves, thinly sliced 60 gm rocket leaves, thinly sliced ½ cup each coarsely chopped oregano and flat-leaf parsley 1 kg ricotta 50 gm each finely grated parmesan and pecorino, plus extra to serve ½ tsp finely grated nutmeg Finely grated rind of 1 lemon 1 quantity egg-yolk pasta dough 2 buffalo mozzarella, thickly sliced   Fresh tomato sauce 60 ml (¼ cup) olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 200 gm cherry tomatoes, halved 250 ml (1 cup) tomato passata

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Add chicory, cavolo nero and silverbeet, sauté until wilted (3-4 minutes), add rocket and herbs, stir to wilt (30 seconds). Transfer to a colander, press with a wooden spoon to drain excess water, transfer to a bowl, cool to room temperature. Stir in ricotta, parmesan, pecorino, nutmeg and lemon rind, season to taste and set aside.
  • 02
  • Cut pasta into eighteen 10cm x 12cm rectangles. Blanch, in batches, in boiling salted water until al dente (1 minute; see cook’s notes page 58), remove with a slotted spoon, refresh under cold running water and pat dry. With longest side of pasta rectangle facing you, spoon some of the ricotta mixture along longest edge. Roll away from you to form a loose cylinder, repeat with remaining pasta and filling. Arrange in an oiled 25cm x 35cm roasting pan, set aside.
  • 03
  • Preheat oven to 180C. For fresh tomato sauce, heat oil in a saucepan over medium-high heat, add onion and garlic, sauté until tender (3-4 minutes). Add tomato, cook until beginning to break down (5-6 minutes), then add tomato passata, simmer until thickened (2-3 minutes), season to taste and spoon fresh tomato sauce over cannelloni.
  • 04
  • Arrange buffalo mozzarella over fresh tomato sauce, scatter with extra parmesan and pecorino and bake until bubbling and golden (30-35 minutes). Serve hot.

At A Glance

  • Serves 6 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 6 people

Featured in

May 2010

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×