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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Tarte a la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

Duck and goat’s cheese Pithiviers


You'll need

50 gm butter, coarsely chopped 2 duck Marylands (about 1.2kg) 1 onion, thinly sliced 2 garlic cloves, thinly sliced 1 tbsp plain flour 200 ml red wine 2 thyme sprigs Pinch of ground allspice 150 gm soft goat’s cheese For brushing: eggwash 1 tbsp olive oil 1 bunch spinach, trimmed   Rough puff pastry 450 gm (3 cups) plain flour 450 gm cold unsalted butter, coarsely grated

Method

  • 01
  • For rough puff pastry, sift flour and a pinch of salt onto a work surface, scatter butter over, then cut and turn butter and flour with a pastry scraper until roughly mixed. Make a well in the centre, add 185ml iced water and mix with a pastry scraper until a dough forms. Divide in two, wrap each half in plastic wrap and refrigerate to rest (20 minutes). Working with one piece at a time, roll out pastry on a lightly floured surface to a 1.5cm-thick rectangle, fold short ends in to meet in the centre, then fold in half to form a book fold. Wrap in plastic wrap and refrigerate to rest (20 minutes). Repeat with remaining pastry, then repeat rolling, folding and resting twice more for each piece.
  • 02
  • Meanwhile, preheat oven to 150C. Heat butter in a large casserole over medium-high heat, add duck skin-side down and cook, turning occasionally, until golden (6-8 minutes). Transfer to a plate and set aside. Add onion and garlic to pan, reduce heat to low, season to taste and stir occasionally until onion is very tender (8-10 minutes). Add flour, stir to combine, then gradually add wine, stirring vigorously to remove any lumps. Return duck to casserole, add thyme and allspice, cover and braise in oven until meat falls from bone (1½-2 hours). Cool slightly, remove duck, shred meat and return to sauce (discard skin and bone), then season to taste.
  • 03
  • Roll out each pastry half on a lightly floured surface to 5mm thick. Cut out eight 12cm-diameter rounds. Divide duck mixture among half the pastry rounds, mounding up in centre and leaving a 2cm border, and top with crumbled goat’s cheese. Brush edges with eggwash and top with remaining pastry rounds, pressing edges to seal. Brush tops with eggwash and score a pinwheel pattern in the top of each with the back of a knife. Place on an oven tray lined with baking paper and refrigerate for 30 minutes.
  • 04
  • Preheat oven to 190C. Bake Pithiviers until puffed and golden (35-40 minutes).
  • 05
  • Meanwhile, heat olive oil in a large saucepan over medium heat, add spinach, cover, stir occasionally until wilted (1 minute) and season to taste. Serve hot with Pithiviers.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

The richness of duck makes it the perfect filling for a pie, while the acidity of the goat’s cheese keeps that richness in balance in these Pithiviers. These freeze well uncooked; simply pop them in the oven straight from the freezer.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Light red Passetoutgrains from Burgundy or light pinot noir from the Mornington Peninsula.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×