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.

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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.

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

Ben Shewry's favourtie 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.

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."

Braised cavolo nero


Robust greens such as cavolo nero stand up well to a slow braise. Cooking cavolo nero in just olive oil and garlic is simply delicious, but the addition of ricotta salata and pancetta gives a welcome salty hit.

You'll need

480 gm (about 2 bunches) cavolo nero 60 ml (¼ cup) olive oil 100 gm mild pancetta, cut into batons 4 garlic cloves, thinly sliced 125 ml (½ cup) chicken stock For grating: ricotta salata (optional, see note)

Method

  • 01
  • Preheat oven to 160C. Pull the cavolo nero leaves away from the thick ribs, wash well and set aside.
  • 02
  • Heat oil in a casserole over medium-high heat, then cook pancetta and garlic until just golden (2-3 minutes). Add cavolo nero, stir to combine, add stock, stir again, cover with a lid or foil and braise in the oven until cavolo nero is very tender (1-1½ hours). Serve with ricotta salata grated over.

Note Ricotta salata is a firm, salted variety of ricotta, available from select delicatessens.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Chunky, rustic red barbera.

Featured in

Apr 2014

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