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.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.


You'll need

½ ciabatta loaf, thinly sliced For drizzling: extra-virgin olive oil To serve: inner celery stalks   Tartra 50 gm butter, coarsely chopped 1 onion, finely chopped 1 sprig each rosemary and sage 1 fresh bay leaf 200 ml pouring cream 250 ml (1 cup) milk 3 eggs 2 egg yolks 20 gm (¼ cup) finely grated Parmigiano-Reggiano   Bagna cauda 1 garlic head 60 ml (¼ cup) extra-virgin olive oil 10 anchovy fillets Finely grated rind of 1 lemon


  • 01
  • For tartra, preheat oven to 170C. Melt butter in a saucepan over medium-high heat, add onion and herbs and stir occasionally until tender (4-5 minutes). Add cream, simmer to infuse (2-3 minutes), remove herbs (discard) then process cream mixture in a food processor until smooth. Transfer to a saucepan over medium heat, add milk and warm through. Whisk eggs, yolks and cheese in a bowl to combine, whisk in milk mixture, season to taste and transfer to two 500ml shallow ovenproof dishes placed in a roasting pan. Place in oven, carefully add water to roasting pan to fill half-way up sides of dishes, and bake until custard sets (30-35 minutes). Remove dishes from pan and cool to room temperature.
  • 02
  • Meanwhile, place ciabatta slices on an oven tray, drizzle with oil, season to taste, bake until crisp and golden (5-10 minutes) and set aside.
  • 03
  • Increase oven to 200C. For bagna cauda, wrap garlic in foil and roast until very tender (35-40 minutes). When cool enough to handle, squeeze cloves from skins into a food processor, add oil, anchovy and lemon rind, season to taste with freshly ground pepper and process to a smooth purée. Serve with tartra, with ciabatta and celery stalks for dipping.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

A landscape of both fertile valleys and wooded alps, landlocked Piedmont, in Italy's north-west, has one of the nation's strongest cattle and dairy traditions. Tartra, a custard infused with onion and herbs, served as a dip, is a simple dish reliant on very basic farmhouse ingredients, and has been part of Piedmontese cuisine for centuries. It was often served with bagna cauda, another regional specialty, the pungency of the bagna cauda a contrast to the tartra's richness.

At A Glance

  • Serves 8 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 8 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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