Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.
Subscribe to Gourmet Traveller for your iPad.
This year, Dom Perignon has teamed up with Spanish chef Ferran Adria to "decode Dom Perignon".
Lost Heaven is Melbourne's Hu Tong restaurant group gone Sichuan - which translates as good regional food with smartly honed design principles.
With Fashion Week descending on Sydney this week, the number of skinny lattes (and ladies) doing the rounds has skyrocketed.
Our restaurant critics' picks of the latest and best eats around the country right now.
Acme adds another letter to the acronym this Sunday afternoon: tea, of the high variety.
Our restaurant critics' picks of the latest and best eats around the country right now: Delhi Streets, Melbourne.
Our restaurant critics' picks of the latest and best eats around the country right now: Madame Hanoi, Adelaide.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
The food of Turkey is laden with spice, full of colour and bursting with flavour. Check out our top Turkish recipes here.
Meatballs come pretty close to the top of the scale when it comes to comfort eating. Check out our slideshow for some of the meatball recipes we love, ranging from the classic (spaghetti con polpette) to the slightly less familiar (rabbit broth with rabbit and barley dumplings).
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.
Il Palagio, the 16th-century Tuscan estate restored by Sting and Trudie Styler, is now taking reservations, writes Josephine McKenna.
American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.
Roll up! Roll up! Come see the show-stopping north Italian pasta dish that thinks it is a roulade.
Rotolo di pasta ripieno may be one of Italy's less obvious pasta dishes, but it can be a real show-stopper. Hailing from the region of Emilia-Romagna, at the top of the Italian boot, the dish consists of a sheet of pasta covered with filling, rolled up to form a roulade, then poached and served in slices. It's custom for the pasta to be filled with ricotta and spinach (or silverbeet) and served with a ragù or Bolognese sauce. Here, we've added a bit of chicory to the mix for some bitterness and served it with a brown butter infused with robust herbs.
To the uninitiated, the rotolo may seem tricky, but it's really quite simple if you have a little time to prepare. To begin with, the pasta needs to be strong; opt for a whole-egg pasta, as the protein in the egg will help bind it during cooking. The type of flour you use is also important. Tipo "00" or double-zero flour is very fine, and its higher gluten content creates a strong structure that is less likely to break down during cooking. Kneading also increases the strength of the pasta. Rest the dough after kneading to relax it - this prevents shrinkage during rolling and cooking. Once your dough is smooth and rested, feed and roll it a few times through a pasta machine - this is called laminating and helps give the pasta a lovely silken texture. Don't roll out your sheets quite as thin as other pastas because it needs to hold its shape.
Once you've rolled out your pasta sheets, lay them flat on a work surface. It's a good idea to lightly flour the surface first to make sure the pasta doesn't stick. Overlap the sheets slightly to create one large sheet to work with, then scatter over your filling.
While we've opted for a classic chicory, spinach and ricotta filling, you can add anything you like. Pumpkin and ricotta is a nice variation, or you could try potato and salami, or even mushroom, pancetta and parmesan - the choices are endless. Just make sure the mixture isn't too wet or the pasta will become soggy. After the filling is added, roll it all up to form a log. Wrap it firmly in a tea towel and tie it at intervals with string to keep the pasta in shape. Use a fine-weave tea towel that won't leave fibres on your pasta.
The cooking is the simplest part. A fish kettle works best, as it will allow the pasta to retain its shape while cooking. The next best option is a very wide pan, although you might need to bend the rotolo slightly to fit it in. Otherwise, simply cut your rotolo in half and make two smaller pieces to fit into the biggest pan you have. Keep the water simmering, but not boiling, during cooking. Once the rotolo is cooked, remove it from the water and carefully unwrap it straight onto a board, ready for slicing. If you're entertaining, cook the rotolo the day before, then cool, slice it into portions and refrigerate overnight. To reheat, place the slices onto a plate lined with baking paper and steam them in a steamer over simmering water. Top with a deliciously nutty herb butter and you'll have a dish that your guests will definitely be rolling up for.