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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Piedmontese-style veal carpaccio with truffle pecorino and sea salt grissini


You'll need

300 gm piece veal fillet, trimmed 2 radishes, thinly sliced on a mandolin ¼ cup (loosely packed) flat-leaf parsley 40 gm truffle pecorino, shaved   Sea salt grissini 1 tsp (about ½ sachet) dried yeast 125 gm “00” flour 1 tbsp extra-virgin olive oil   Lemon and anchovy dressing 80 ml (1/3 cup) extra-virgin olive oil 60 ml (¼ cup) lemon juice 2 anchovy fillets, finely chopped 1 tbsp thyme leaves

Method

  • 01
  • For sea salt grissini, preheat oven to 180C. Combine yeast, a pinch of flour and 125ml lukewarm water in a bowl, stir to dissolve yeast and set aside until foamy (5-7 minutes). Combine remaining flour and 1 tsp sea salt flakes in a large bowl. Make a well in the centre, pour in yeast mixture and olive oil, mix to form a dough, turn onto a lightly floured surface and knead until smooth and elastic (5-7 minutes). Place in a lightly oiled bowl, turn to coat, cover and set aside until doubled in size (50 minutes-1 hour). Divide dough into walnut-sized pieces, then stretch and roll each piece on a lightly floured surface to form a thin cylinder about 25cm long. Place on oven trays lined with baking paper, scatter with sea salt and bake in batches until golden and crisp (10-12 minutes), then cool completely. Makes about 20.
  • 02
  • Wrap veal in plastic wrap, rolling ends to form a tight even cylinder, and place in the freezer to chill and firm (30 minutes).
  • 03
  • For lemon and anchovy dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.
  • 04
  • Thinly slice veal with a very sharp knife, carefully remove plastic and arrange on a serving platter. Scatter with radish and parsley, drizzle with dressing, season to taste, scatter with pecorino and serve with sea salt grissini.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

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

Drink Suggestion

Youthful savoury nebbiolo.

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.

×