GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Alto Adige-style spinach and bread dumplings with Gruyère and Parmigiano-Reggiano


You'll need

120 gm salted butter, coarsely chopped 1 onion, finely diced To taste: fine sea salt To taste: freshly ground white pepper 3 free-range or organic eggs To taste: freshly grated nutmeg 500 gm day-old bread, cut roughly into 1cm square pieces 100 gm (1 cup) grated Gruyère 3 tbsp plain flour 300 gm baby spinach, boiled or steamed, finely chopped and well drained 3 tbsp milk Freshly grated Parmigiano-Reggiano

Method

  • 01
  • Put two-thirds of the butter in a saucepan over low heat and cook the onion until soft and translucent in colour. Season with the sea salt and white pepper and set aside to cool. Combine the eggs, nutmeg, bread, Gruyère, flour, cooled sautéed onion, spinach and milk to form a soft dough. Use a little more milk if required. Using wet hands, form the mixture into small dumplings (the size of large gnocchi). Cook in abundant salted boiling water for about 8-12 minutes. Drain and place on a hot or warm serving dish. Cover with the freshly grated Parmigiano-Reggiano, to taste. Heat the remaining butter in a small saucepan over high heat and cook until foaming and nut brown. Drizzle over the top of the cheese and dumplings and serve immediately.
Note This recipe is from Pasta Artigiana by Nino Zoccali, published by Murdoch Books, $49.99, hbk. It has been reproduced with minor GT style changes.

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

“This dish is more commonly known by its Germanic name, knödel di spinaci, rather than by its Italian counterpart, canederli di spinaci. Menus in Italy often use both versions,” says Zoccali. “There is very little doubt that this dish is of strong German/Austrian origin. But over the course of history, it has become a very traditional dish of the Alto Adige, Trentino and other northern Italian regions. While not what we normally expect when eating pasta, canederli are particularly great to eat in the middle of winter. I have eaten them in a little cabin in the middle of snow-covered mountains in the Alto Adige with my wife, son and sommelier, and I can’t imagine a more fulfilling experience.”

At A Glance

  • Serves 8 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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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

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.

×