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 free salt and pepper set - offer ends 26 March, 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.

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.

New cruises 2017

Cue the Champagne.

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.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

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.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Fregola with pipis and cherry tomatoes


"This is our take on fregola con arselle, a classic Sardinian dish," says Ward. "Fregola was brought to Sardinia by Ligurian immigrants from a colony in Tunisia, and hence shares many similarities with the couscous of North Africa. When it's cooked like a risotto rather than steamed, the starch is released into the sauce, creating a creamy texture that's perfect with shellfish. Late-summer cherry tomatoes add a lovely sweet-acidic balance to round out the dish."

You'll need

500 gm prawn heads (see note) 2 celery stalks, finely diced, trimmings reserved for stock 1 large Spanish onion, finely diced, trimmings reserved for stock 1 large carrot, finely diced, trimmings reserved for stock 3 fresh bay leaves 100 ml olive oil 500 gm fregola 150 ml white wine 500 gm pipis (see note) 250 gm (1 punnet) cherry tomatoes 2/3 cup (loosely packed) flat-leaf parsley, coarsely chopped To serve: chilli oil

Method

  • 01
  • Preheat oven to 180C. Roast prawn heads or shells in a roasting pan, stirring occasionally, until deep golden (30-35 minutes). Remove from oven and deglaze pan with 250ml water, then transfer to a large saucepan, add 1.3 litres water and vegetable trimmings, bring to the boil, then reduce heat to low and simmer until well flavoured (1 hour). Season to taste and pass through a fine strainer into another saucepan and keep warm.
  • 02
  • Cook celery, onion, carrot and bay leaves in 60ml oil in a large saucepan over medium-high heat until caramelised, adding tiny splashes of water to prevent catching (7-8 minutes). Add fregola and 2 tbsp oil, stir to coat grains, then increase heat to high and stir continuously until fregola starts to caramelise (6-8 minutes). Add white wine and stir vigorously, then add shellfish stock a ladleful at a time, stirring and allowing liquid to be absorbed before adding the next. After 8 minutes, add pipis and cherry tomatoes and continue adding stock until pipis open and fregola is creamy and al dente (10-12 minutes). Season to taste and serve scattered with parsley and drizzled with chilli oil.

Note Order prawn heads ahead from your fishmonger; crab shells also work. You can also substitute the pipis with clams or vongole.


At A Glance

  • Serves 6 - 8 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 6 - 8 people

Drink Suggestion

6 Mura Bianco Vermentino di Sardegna 2012, Sardinia.

Featured in

Mar 2015

Recipes (11 )

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.

×