The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

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...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×