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 copy of Nordic Light - offer ends 23 April 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.

Fast autumn dinners

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

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.

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.

New cruises 2017

Cue the Champagne.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Sausage and mushroom pasticciata

Pasticcio, or pasticciata, means mess in Italian, and this glorious mess of polenta, mozzarella, and a sausage and mushroom ragù is comfort food at its best. A salad will balance out the richness.

You'll need

375 ml (1½ cups) pouring cream 200 gm finely grated parmesan 375 gm buffalo mozzarella (3 small balls), sliced   Sausage and mushroom ragù 40 gm dried mushrooms, such as porcini 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 750 gm pork and fennel sausages, skins removed 200 ml red wine 800 gm canned chopped tomatoes or tomato polpa 3 thyme sprigs, plus extra to serve 1 tbsp red wine vinegar, or to taste   Parmesan polenta 250 gm coarse polenta 50 gm finely grated parmesan 50 gm butter, diced


  • 01
  • For sausage and mushroom ragù, place mushrooms in a bowl with 375ml hot water and leave to soak. Heat oil in a large saucepan over medium-high heat, add onion and garlic and sauté until softened and translucent (4-5 minutes). Add sausage, and cook, breaking up into small pieces with a wooden spoon, until evenly browned (2-4 minutes). Deglaze pan with wine and simmer until reduced by half (2-3 minutes). Add tomato, thyme sprigs and mushrooms with their soaking liquid, season to taste and simmer, stirring occasionally, until thick and well flavoured (50 minutes to 1 hour). Discard thyme, stir in vinegar and check seasoning.
  • 02
  • Meanwhile, for parmesan polenta, butter a 24cm x 33cm slice pan and line it with baking paper. Bring 1.75 litres well-salted water to the boil in a saucepan over medium-high heat and gradually add polenta, whisking continuously to combine. Reduce heat to as low as it can go and simmer, whisking occasionally, then more frequently as the mixture thickens, and cook until the polenta no longer feels grainy on your tongue (30-35 minutes). Whisk in parmesan and butter until melted and combined, then pour into prepared tray, smooth top with a wet palette knife and refrigerate until chilled and firm (1 hour).
  • 03
  • Meanwhile, simmer cream in a saucepan until reduced by half (3-4 minutes), then stir in 120gm of the parmesan, season to taste and set aside.
  • 04
  • Preheat oven to 180C. Cut out 6.5cm-diameter rounds from the polenta with a biscuit cutter and place a layer in the base of a lightly oiled 3.5-litre baking dish (roughly 23cm square), filling in any gaps with the polenta offcuts. Spoon ragù over, drizzle with half the parmesan cream and scatter with half the parmesan. Season, then top with another layer of polenta rounds and parmesan cream, layer mozzarella on top and scatter with remaining parmesan. Bake until golden brown and bubbling (1-1¼ hours). Stand for 15 minutes, scatter with extra thyme and serve.

At A Glance

  • Serves 6 - 8 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
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 - 8 people

Drink Suggestion

Full-bodied southern Italian red, such as primitivo.

Featured in

Jun 2016

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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