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."

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.

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Mascarpone-roasted spatchcock with roast carrot and lentil salad


You'll need

2 garlic cloves, coarsely chopped 4 lemons 2 tbsp each coarsely chopped tarragon, thyme and flat-leaf parsley 200 gm mascarpone 6 spatchcock, rinsed and patted dry with absorbent paper For drizzling: olive oil 250 ml (1 cup) chicken stock   Roast carrot and lentil salad 90 ml olive oil 20 ml red wine vinegar Finely grated rind and juice of 1½ lemons 1 garlic clove, finely chopped 2 bunches Dutch carrots, scrubbed 250 gm small green lentils 1 cup coarsely chopped flat-leaf parsley

Method

  • 01
  • Preheat oven to 180C. Pound garlic and ½ tsp sea salt in a mortar and pestle to a coarse paste. Finely grate rind of 2 lemons (reserve lemons), add to salt mixture with herbs and pound to a fine paste. Stir in mascarpone, season to taste and set aside.
  • 02
  • Gently separate skin from breasts and legs of each spatchcock by sliding your finger carefully between them, taking care not to tear skin. Push 1½ tbsp mascarpone mixture under skin of each spatchcock (reserve remaining mixture) and spread evenly under skin.
  • 03
  • Coarsely chop grated lemons and stuff into spatchcock cavities. Truss with kitchen string, place in a roasting pan and drizzle with oil. Cut remaining lemons into wedges, squeeze juice over spatchcock and add wedges to pan. Add stock and roast, basting occasionally, until browned and cooked through (30-35 minutes).
  • 04
  • Meanwhile, for roast carrot and lentil salad, combine oil, vinegar, lemon rind, juice and garlic in a bowl and season to taste. Spread carrots on an oven tray lined with baking paper, drizzle with a little oil mixture, season to taste and roast until browned and tender (25-30 minutes). Cook lentils in a large saucepan of boiling water until tender (20-25 minutes), drain and add roast carrots, parsley and remaining oil mixture. Season to taste and keep warm.
  • 05
  • Remove spatchcock from roasting pan and cover with foil to keep warm. Boil pan juices over high heat until reduced by half (4-5 minutes). Whisk in remaining mascarpone mixture, season to taste and serve spooned over mascarpone-roasted spatchcock with roast carrot and lentil salad.

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 2012

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.

×