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.

Fisherman’s pasta


There are many versions of this pasta dish served in Greek seaside towns using all manner of seafood. Some are spiked with brandy, but this version makes use of that most Hellenic of tipples, ouzo.

You'll need

300 gm clams, soaked in cold water for 30 minutes, drained 200 ml ouzo 300 gm mussels, scrubbed 50 ml olive oil 2 baby fennel bulbs, thinly sliced,fronds reserved 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 long red chilli, thinly sliced 1 tsp chilli powder 100 gm each cherry tomatoes and yellow grape tomatoes, halved 12 medium uncooked prawns, cleaned, tails intact 300 gm snapper fillet, cut into 3cm pieces Juice 1 lemon, or to taste 400 gm dried pasta, such as macaroni or strozzapreti To serve: coarsely chopped dill and flat-leaf parsley, and lemon wedges

Method

  • 01
  • Heat a large saucepan over high heat, add clams and half the ouzo, cover with a lid and shake pan occasionally until clams open (3-4 minutes). Remove clams and set aside, then strain juices through a fine sieve and set aside. Wipe pan clean with absorbent paper, return to heat, add mussels and remaining ouzo, cover with a lid and shake pan occasionally until mussels open (2-3 minutes). Remove mussels and add to clams, then strain mussel juices through a fine sieve, add to clam juices and set aside.
  • 02
  • Heat oil in a large saucepan over medium-high heat, add fennel, onion, garlic and fresh chilli and stir occasionally until tender (3-4 minutes). Add ground chilli, stir until fragrant (30 seconds), add tomato and stir occasionally until tender (3-4 minutes). Add reserved clam and mussel juices, prawns and snapper and simmer until just cooked through (2-3 minutes). Add reserved clams and mussels, warm through, add lemon juice and season to taste.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes) and drain. Toss through seafood mixture with dill and parsley, scatter with reserved fennel fronds and serve hot with lemon wedges.

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

Oct 2011

You might also like...

Spring recipes

recipes

Kourabiedes

Ricotta and cinnamon pastry pillows

recipes

Sesame rings

Baklava fingers with honey syrup and halva ice-cream

recipes

Goat’s cheese cake with figs and honey

Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet

recipes

Greek pastry puffs with lemon curd

conversion tool

 
get the latest news

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

×