The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Chicken stir-fried with holy basil and chilli

Roast pumpkin tortellini with amaretti, sage and onion


You'll need

700 gm butternut pumpkin, diced 2 tbsp olive oil 40 gm butter ½ onion, finely chopped 2 garlic cloves, finely chopped 30 gm finely grated parmesan, plus extra to serve Finely grated rind of 1 lemon ¼ tsp finely grated nutmeg 2 tbsp coarsely crushed amaretti biscuits, plus extra to serve 1½ tbsp finely chopped mustard fruits (see note) 1 quantity egg yolk pasta dough   Onion sauce 80 gm butter, coarsely chopped 12 sage leaves 1 onion, very thinly sliced 30 ml olive oil 1 tbsp aged balsamic vinegar

Method

  • 01
  • Preheat oven to 200C. Spread pumpkin on an oven tray, drizzle with oil, season to taste and roast until caramelised and tender (35-40 minutes). Heat butter in a saucepan over medium-high heat, add onion and garlic, stir occasionally until caramelised (6-8 minutes) and season to taste. Process pumpkin, onion mixture, parmesan, lemon rind and nutmeg in a food processor to a smooth purée, season to taste, transfer to a bowl, stir in amaretti and mustard fruits and refrigerate until required.
  • 02
  • Meanwhile, cut out 9cm-diameter rounds from pasta dough with a pastry cutter, then, working with 3 or 4 rounds at a time (keep remaining rounds covered with a damp tea towel), place 1 tsp pumpkin mixture in centre of rounds, lightly brush edges with water, fold over to enclose and press edges to seal, ensuring no air is trapped inside. Brush ends lightly with water, bring together, press to seal and set aside on a lightly floured tray.
  • 03
  • For onion sauce, melt butter in a frying pan over medium-high heat, add sage, stir occasionally until crisp (1-2 minutes), remove with a slotted spoon and set aside. Add onion and oil to pan, cook until onion is very tender and translucent (6-8 minutes), remove pan from heat, add vinegar and season to taste.
  • 04
  • Meanwhile, cook pasta in batches in a large saucepan of generously salted boiling water until al dente (2-3 minutes), drain with a slotted spoon and transfer to serving bowls, Spoon onion sauce over, scatter with sage, extra amaretti and parmesan and serve hot.
Note Mustard fruits, also called mostarda, are available from select delicatessens.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

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
Twenty
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 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×