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."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Sardine and chilli fettuccine with pine nuts and lemon


You'll need

80 ml (1/3 cup) olive oil 50 gm pine nuts ½ cup each coarsely chopped flat-leaf parsley and oregano 2 garlic cloves, thinly sliced 1 long red chilli, thinly sliced 12 marinated butterflied sardines, coarsely torn (see note) Finely grated rind and juice of 2 lemons 400 gm dried fettuccine

Method

  • 01
  • Heat half the oil in a small saucepan over medium-high heat, add pine nuts and sauté until golden (2-3 minutes). Strain through a metal sieve (reserve oil). Place in a bowl and set aside to cool, then add herbs.
  • 02
  • Heat remaining oil in a large frying pan over medium-high heat, add garlic and chilli, sauté until fragrant and golden (1 minute), then add sardines and stir to warm through. Remove from heat, add lemon rind, juice, reserved oil and half the pine nut mixture, season to taste, set aside.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add sardine mixture, tossing to break up sardines. Serve hot, scattered with remaining pine nut mixture.

Note Marinated sardines are available from select delicatessens. If unavailable, substitute fresh sardine fillets. Simply sear them in oil before you add the garlic and chilli. Marinated white anchovies would also work well in this recipe.


At A Glance

  • Serves 4 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 4 people

Featured in

May 2010

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

Kingfish and scallop ceviche with tomato oil

Recipes with scallops

recipes

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

Nine ways to dress oysters

recipes

Indian-style prawn, turmeric and okra curry

Fresh chilli recipes

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

Steamed flounder with shallot and chilli dressing

recipes

conversion tool

 
get the latest news

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

×