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.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

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."

Borlotti beans and anchovies with tuna


You'll need to begin this recipe the day before.

You'll need

200 gm dried borlotti beans, soaked in water overnight 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve 1 onion, thinly sliced 2 cloves garlic, finely chopped 6 anchovy fillets 1 tbsp rosemary leaves 4 (about 150gm each) 1.5cm thick slices yellowtail tuna To serve: lemon halves

Method

  • 01
  • Drain borlotti beans, place in a large saucepan and cover with cold water. Bring to the boil, reduce heat to medium-high and simmer for 20 minutes or until tender. Drain.
  • 02
  • Heat olive oil in a large frying pan, add onion and garlic and cook over low-medium heat for 12 minutes or until caramelised, increase heat to medium-high, add anchovies and rosemary and cook for 2 minutes or until anchovies dissolve. Add beans, warm through and season to taste with sea salt and freshly ground black pepper.
  • 03
  • Meanwhile heat remaining oil in a large frying pan, add tuna and sauté over high heat for 2 minutes each side, season to taste and serve immediately with borlotti beans and lemons and drizzle with remaining olive oil.

Borlotti beans
Of all the beans, the borlotti is the most beautiful dried bean, beige in colour with red markings, which changes to an even brown colour when cooked. Borlotti beans are part of a group of beans originating in Central America. They are a member of the vast kidney bean family and can be substituted with any member of that family, including cannellini, flageolet, haricot and red kidney beans. The bean has a creamy texture and is good in soups, most famously in Italy's pasta e fagioli (pasta and bean soup). They are also a good accompaniment for meats like beef, lamb and chicken, or with tuna. Borlotti beans are popular in Italy, particularly in the north, where nonnas traditionally grew the plants in their window boxes so they could peer at passersby without being seen.


At A Glance

  • Serves 4 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 people

Featured in

Jun 2007

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

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

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×