Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Zuppa Pavese


You'll need

6 thick slices sourdough bread (about 40gm each) For brushing: extra-virgin olive oil 2 garlic cloves, halved 6 eggs, at room temperature 180 gm finely grated parmesan ¼ cup coarsely chopped flat-leaf parsley (optional), to serve   Chicken brodo 1 onion, halved horizontally 1 carrot, halved lengthways 1 garlic head, halved horizontally 2.4 kg chicken bones 1 pig's trotter

Method

  • 01
  • For chicken brodo, preheat oven to 250C. Scatter vegetables on a roasting tray, place bones and trotter on top and roast, turning once, until deep golden (1-1Ω hours). Transfer to a large saucepan, cover with water (about 3 litres) and bring to the simmer over high heat. Reduce heat to low, skim scum from surface, then simmer until stock is well flavoured (2-3 hours). Cool slightly, strain through a fine sieve into a clean saucepan, season to taste, cool to room temperature and refrigerate overnight. Spoon fat from surface (discard), then bring stock to the simmer over medium-high heat.
  • 02
  • Meanwhile, preheat oven to 200C. Brush bread with olive oil and grill until golden, turning once (2-4 minutes each side). Rub with cut side of garlic and divide among serving bowls.
  • 03
  • Poach eggs in stock in batches until soft-poached (3 minutes), remove with a slotted spoon and place on top of bread. Skim egg scum from broth, ladle broth through a fine sieve into a jug and pour over eggs. Scatter with parmesan and parsley, season to taste with freshly ground black pepper and serve.

Mention Lombardy, one of Italy's northernmost (and wealthiest) regions, and thoughts often turn to fashion, and its Italian capital, Milan. It seems almost paradoxical that the many dishes for which Lombardy is famed - Milan's osso bucco, cotoletta and risotto among them - are so hearty. They all rely on excellent core ingredients, and this soup is the same: making your own brodo and choosing the freshest eggs you can find are the keys to making it special. You'll need to begin this recipe a day a head.

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

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×