The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Leek and mascarpone dip with pepper wafers

You'll need

20 gm butter, coarsely chopped 2 leeks, thinly sliced ½ garlic clove, finely chopped Finely grated rind and juice of 2 lemons 60 ml dry white wine 500 gm mascarpone To serve: finely chopped chives   Pepper wafers 1¾ tsp dried yeast 350 gm bread flour 1½ tbsp olive oil, plus extra for drizzling 3 tsp freshly ground black pepper


  • 01
  • Melt butter in a saucepan over medium-high heat, add leek, garlic and lemon rind and stir occasionally until tender (5-6 minutes). Add lemon juice and wine, simmer until liquid is completely reduced (2-3 minutes), then stir occasionally until leek is lightly caramelised (3-4 minutes). Set aside to cool, process in a food processor until finely chopped, season to taste, stir in mascarpone to just combine (don’t overmix or mixture may split) and refrigerate until required. Scatter with chives to serve. Makes 2 cups and will keep refrigerated in an airtight container for a week.
  • 02
  • For pepper wafers, stir yeast and 250ml lukewarm water in a large bowl to dissolve, then set aside in a warm place until foaming (4-5 minutes). Stir in flour, oil, pepper and 1 tsp sea salt, turn out onto a lightly floured surface and knead until smooth and elastic (4-5 minutes). Place in a lightly oiled bowl, turn to coat, cover with plastic wrap and set aside until doubled in size (30-40 minutes). Preheat oven to 200C. Knock back dough, divide into 8 pieces and roll out each on a lightly floured surface to a 2mm-thick oval shape. Place each on an oven tray lined with baking paper, prick with a fork, drizzle with extra oil and scatter with sea salt and pepper. Bake in batches, swapping trays halfway through, until light golden (8-10 minutes). Remove from trays, place straight on oven racks and bake until golden (2-3 minutes). Set aside to cool completely, then break into pieces. Wafers will keep in an airtight container for 5 days.

At A Glance

  • Serves 10 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 10 people

Featured in

Dec 2012

You might also like...

Oysters with wasabi nori and lime dressing


Caponata tartlets

Lardo, truffle honey and walnuts


White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt


Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip


conversion tool

get the latest news

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