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.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Farfalle with red gurnard and cherry tomatoes


You'll need

1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 onion, coarsely chopped 100 ml olive oil 3 garlic cloves, bruised 5 anchovy fillets 2 red birdseye chillies 2 red gurnard (about 600gm each), filleted, heads and bones reserved, fillets pin-boned and cut into 1cm pieces (see note) 180 ml dry white wine 400 gm canned whole tomatoes 2 tbsp Sicilian capers (see note) 250 gm cherry tomatoes ¼ cup each coarsely chopped flat-leaf parsley and basil (optional), to serve For drizzling: extra-virgin olive oil   Pasta dough 450 gm (3 cups) “00” flour 4 eggs

Method

  • 01
  • For pasta dough, combine flour and eggs in a large bowl, then turn out onto a work surface and knead until smooth, wrap in plastic wrap and set aside to rest at room temperature (20-30 minutes).
  • 02
  • Meanwhile, combine celery, carrot, onion, 2 tbsp olive oil, and half each of the garlic, anchovies and chillies in a large saucepan over medium heat and cook, stirring occasionally, until fragrant (2-3 minutes). Add reserved fish heads and coarsely chopped bones and cook, stirring occasionally, until fish heads turn white (2-3 minutes). Add wine, simmer to reduce by half (2-3 minutes), add canned tomato and 1.5 litres water, bring to the simmer over high heat, then reduce heat to low-medium and simmer, stirring occasionally, until fragrant (20 minutes). Strain through a fine sieve (discard vegetables and bones), then return 320ml to pan (remainder will keep frozen for another use) and simmer until reduced by half (6-8 minutes). Season to taste and set aside.
  • 03
  • Divide pasta dough into 4, then, working with a piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until dough is about 2mm thick. Cut into 3cm x 6cm pieces, then pinch in middle widthways to create bow-tie shapes. Set aside on lightly floured trays.
  • 04
  • Cook pasta in a large saucepan of boiling salted water until just cooked (3-5 minutes). Meanwhile, finely chop capers and remaining garlic, anchovies and chilli, place in a large saucepan over medium heat with cherry tomatoes and remaining oil, and cook until fragrant (1 minute). Add fish pieces, cook for 1 minute, then add reduced fish stock. Drain pasta, add to fish mixture and toss to coat, return to the boil and cook until sauce is thick (1-2 minutes). Add herbs, season to taste, drizzle with extra-virgin olive oil and serve hot.
Note Ask your fishmonger to fillet the red gurnard for you, leaving the skin on and keep the heads and bones for stock. If red gurnard is unavailable, substitute baby snapper. Sicilian capers are available from select Italian grocers; if they’re unavailable, substitute baby capers.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

“Red gurnard is a very versatile fish with a delicate and distinguished flavour, medium texture and low oil content – perfect with cherry tomatoes and capers,” says Flavio Carnevale.

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
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 8 people

Drink Suggestion

2011 Casa d’Ambra Frassitelli Ischia Bianco, Campania.

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.

×