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 copy of Nordic Light - offer ends 23 April 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.

Fast autumn dinners

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

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.

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.

New cruises 2017

Cue the Champagne.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Spaghetti con polpette (Spaghetti with meatballs)


You'll need

750 gm dried spaghetti 1 tbsp extra-virgin olive oil To serve: torn basil leaves   Sugo 1½ tbsp extra-virgin olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 80 ml red wine 1.4 litres tomato passata 2 each fresh bay leaves and thyme sprigs   Polpette 800 gm minced veal 200 gm minced pork 60 gm pine nuts, toasted 50 gm each parmesan and pecorino, finely grated, plus extra to serve 50 gm mild pancetta, finely chopped ¼ cup fine soft white breadcrumbs 3 garlic cloves, finely chopped 1 egg yolk 1 tbsp each coarsely chopped parsley and oregano 2 tsp each coarsely chopped rosemary and thyme 2 tbsp olive oil

Method

  • 01
  • Preheat oven to 190C. For sugo, heat extra-virgin olive oil in a wide shallow saucepan over medium heat, add onion and sauté until starting to soften (5 minutes). Add garlic, sauté until very tender (10-12 minutes), add wine and cook until reduced by one-third (2-4 minutes). Add tomato passata and herbs, bring to the boil, season to taste and set aside.
  • 02
  • Meanwhile, for polpette, combine ingredients (except olive oil) in a bowl, season to taste and mix with your hands to combine well. Roll golf-ball-sized pieces of mixture in your hands until they start to feel elastic, and set balls aside. Heat olive oil in a large non-stick frying pan over high heat, add polpette in batches and turn occasionally until golden (2-4 minutes). Add to pan with sugo, season to taste, cover with a lid, transfer to oven and bake until polpette are cooked through and sauce is rich and thick (1 hour).
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (5-10 minutes). Drain, toss in extra-virgin olive oil and serve with polpette in sugo, scattered with basil leaves and extra parmesan and pecorino.

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

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.

×