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.

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.

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.

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.

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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Country-style feta and pasta fillo pie


You'll need

50 ml olive oil 1 Spanish onion, thinly sliced 400 gm silverbeet, stems thinly sliced, leaves coarsely chopped Finely grated rind of 2 lemons 1/2 cup coarsely chopped flat-leaf parsley 1/3 cup coarsely chopped dill 3 spring onions, thinly sliced 2 tsp dried mint, plus extra for dusting 400 gm dried penne 150 gm Greek feta, coarsely crumbled 9 fillo sheets 80 gm butter, melted For scattering: sesame seeds To serve: Greek-style yoghurt and chopped salad

Method

  • 01
  • Preheat oven to 180C. Heat oil in a large saucepan over medium-high heat, add onion, garlic and silverbeet stems, stir occasionally until tender (4-5 minutes). Add silverbeet leaves, season to taste, stir occasionally until wilted (3-4 minutes). Remove from heat, add lemon rind, set aside to cool slightly. Stir through parsley, dill, spring onion and mint.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain well and return to pan. Add silverbeet mixture and feta, stir to combine.
  • 03
  • Lay a fillo sheet on a work surface (keep remaining fillo covered), brush with butter and fold in half widthways, then brush top with butter and place in base of a 24cm-diameter springform cake tin, buttered side up. Repeat buttering and folding fillo sheets and arrange around sides of cake tin, overlapping and allowing pastry to overhang sides. Fill with pasta mixture, piling high, then fold in pastry, brushing with butter as you go. Brush top with butter, scatter with sesame seeds and extra dried mint, season to taste and bake until golden (45-50 minutes). Cut into wedges with a serrated knife and serve hot with lemon wedges, yoghurt and chopped salad.

Pasta encased in buttery, flaky layers of fillo pastry - what could be better? At its simplest, this pie's filling is made only with pasta and fetta, but we've added some other Greek flavours to ours. Make sure you drain the cooked pasta thoroughly - penne tends to hold a lot of liquid inside, so give it a good shake or risk a soggy pie. Serve the pie with a crisp chopped salad for a burst of freshness - cucumber, mint, cos and fennel would work well.


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

Oct 2011

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.

×