The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Shaved Brussels sprouts, walnuts and Gorgonzola cremificato salad

You'll need

320 gm Brussels sprouts (about 15), trimmed, outer leaves discarded 60 ml (1/3 cup) extra-virgin olive oil 80 gm walnuts 1 witlof, thinly sliced widthways 1 ripe Williams pear, very thinly sliced 1 golden shallot, shaved on a mandolin ½ cup flat-leaf parsley, torn Juice of 1 lemon 100 gm Gorgonzola cremificato (see note), at room temperature


  • 01
  • Thinly shave Brussels sprouts on a mandolin into a bowl of iced water to crisp (5 minutes), then drain and set aside.
  • 02
  • Meanwhile, heat oil in a small frying pan over medium heat until hot, add walnuts and stir until just golden (2-3 minutes), pour into a cold heatproof bowl, set aside to cool, then coarsely chop.
  • 03
  • Combine Brussels sprouts, witlof, pear, shallot and parsley in a bowl, add lemon juice and season to taste. Pour walnuts and oil over salad, add Gorgonzola, toss to combine, then transfer to a platter and serve.
Note Gorgonzola cremificato is available from Italian Food and other select Italian delicatessens; if it’s unavailable, substitute Gorgonzola dolcelatte or another very soft blue-vein cheese.

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

Gorgonzola cremificato is a blue cow’s milk cheese that’s mild, sweet and creamy. It’s great for salads, as it melts at room temperature and melts into the dressing, creating a wonderful creamy finish.

At A Glance

  • Serves 6 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 6 people

Drink Suggestion

Red sparkling lambrusco.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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