The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Fennel soup with toasted fennel seed oil and horseradish


We love the idea of adding flavour to dishes with simple infused oils, such as a herb or spice oil, and the toasted fennel seed oil here adds lift and nuttiness to this creamy fennel soup. A crumbling of blue cheese or thin shavings of aged cheddar would also make a lovely extra topping.

You'll need

1 onion, finely chopped 40 gm piece of prosciutto (see note) 12 garlic cloves, peeled 120 ml olive oil 1.5 litres (6 cups) chicken stock 6 fennel bulbs (1.5kg), diced, and 1 cup fronds finely chopped, to serve 300 gm sour cream Finely grated horseradish, to serve   Toasted fennel seed oil 120 ml grapeseed oil or light olive oil 1 tbsp fennel seeds, crushed (between coarse and fine)

Method

  • 01
  • For toasted fennel seed oil, gently heat oil and fennel seeds in a small saucepan over lowmedium heat until seeds become fragrant and oil is only just too hot to touch. Set aside to cool and infuse (1-2 hours).
  • 02
  • Meanwhile, sauté onion, prosciutto and garlic in olive oil in a saucepan over medium heat until onion starts to turn light golden (15-17 minutes). Add stock and fennel and simmer uncovered until fennel is very tender (30-35 minutes). Discard prosciutto and purée soup with a stick blender (or in a blender in batches, cooling the soup first). Season to taste. Just before serving, bring soup back to the boil, then stir in sour cream and fennel fronds, and season to taste.
  • 03
  • To serve, ladle hot soup into bowls, drizzle with toasted fennel seed oil, and scatter with horseradish.

At A Glance

  • Serves 4 - 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 4 - 6 people

Additional Notes

Note: End pieces of prosciutto or other cured pork are perfect in soups such as this.

Drink Suggestion

Barrel-fermented sauvignon blanc.

Featured in

April 2016

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×