The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

White bean and olive crostini with salami and Pecorino Sardo


You'll need to begin this recipe a day ahead.

You'll need

24 slices baguette (about ½ baguette) For brushing: olive oil 1 garlic clove, halved, for rubbing 100 gm Pecorino Sardo, shaved (see note) 20 slices Italian salami   White bean purée 125 gm dried cannellini beans, soaked overnight in cold water, drained 1 large garlic clove, finely chopped Juice of ½ lemon 125 ml (½ cup) extra-virgin olive oil   Tapanata 240 gm large black olives, pitted 1 small garlic clove, finely chopped 1 tsp thyme leaves 60 ml (¼ cup) extra-virgin olive oil Finely grated rind of ½ lemon

Method

  • 01
  • For white bean purée, place beans in a saucepan, cover completely with cold water, bring to the boil over medium heat, then cook until tender (40-50 minutes). Drain, cool slightly, then process in a food processor with remaining ingredients and season to taste. Keep warm. Makes about 1¾ cups.
  • 02
  • For tapanata, process ingredients in a food processor until a coarse paste forms, season to taste with freshly ground black pepper and set aside. Makes about ¾ cup.
  • 03
  • Heat a char-grill pan over high heat. Brush baguette slices with olive oil and grill in batches until charred and golden (1-2 minutes each side). Rub each slice with cut-side of garlic, then spoon over a little white bean purée, top with a little tapanata, and serve warm with Pecorino Sardo and salami.

Note Pecorino Sardo, or Sardinian pecorino, is available from select Italian grocers. You can substitute another pecorino.


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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Drink Suggestion

Fresh, sparkling prosecco.

Featured in

May 2010

You might also like...

Autumn vegetarian recipes

recipes

Pasta e fagioli (pasta and beans)

Vegetarian dishes

recipes

Pumpkin cappellacci with sage browned butter

The ultimate burger collection

recipes

Fusilli with zucchini flowers and ricotta salata

Vegetarian canape recipes

recipes

Provolone and lemon capunti

Vegetarian canape recipes

recipes

Mushroom, ricotta and thyme with farro linguine

Tzatziki with zucchini fritters

recipes

Ravioles

conversion tool

 
get the latest news

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

×