Recipes – Page 7 – Gourmet Traveller

Cauliflower mac and cheese

For this recipe, we've added cauliflower to the classic comfort food. (And three different cheeses and crunchy rye breadcrumbs, too.

Beef short ribs in miso and beer

In this recipe, we've combined red miso and Guinness to create an umami-rich sauce.

Native ad body.

Sponsored by %%sponsor_name%%

Potato, leek and silverbeet gratin

A sumptuous recipe for potato, leek and silverbeet gratin.

Farro risotto with mushrooms, leek and parmesan

Enrico Tomelleri’s risotto with pumpkin, Gorgonzola and brown butter

A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.

Sweet Italian Easter bread

Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It's traditionally eaten after Lent.

Native ad body.

Sponsored by %%sponsor_name%%

Cheat’s wonton soup

This wonton soup is an express version of the recipe that cuts time, not flavour.

A white dish holding creamy mashed potato, with a grind of black pepper on top.

Brigitte Hafner’s guide to making luxe mashed potato

Just make sure you choose the right potatoes for the job.

Four grilled Japanese eggplant slices, on a blue plate with a blue background.

Burnt honey and teriyaki Japanese eggplant

This smoky eggplant recipe pairs miso with an irresistible burnt honey teriyaki glaze.

Native ad body.

Sponsored by %%sponsor_name%%

Shaved zucchini, fennel and mint salad with burrata

A simple recipe for shaved zucchini, fennel and mint salad with burrata.

Beetroot soup with burrata

This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.

Burrata with green relish

A simple recipe for burrata with green relish.

Native ad body.

Sponsored by %%sponsor_name%%

Focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata)

Our recipe for focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata).

Scampi with burrata and ’nduja

A recipe for scampi with burrata and 'nduja by Fratelli Paradiso restaurant in Sydney.

Peaches with burrata, prosciutto crudo and rocket

Our recipe for peaches with burrata, prosciutto crudo and rocket.

Native ad body.

Sponsored by %%sponsor_name%%

Tuscan chicken liver crostini with rosemary and anchovy (crostini di fegatini)

Australian Gourmet Traveller's recipe for Tuscan chicken liver crostini with rosemary and anchovy (Crostini di fegatini).

Choc-cross buns

This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.

Dan Pepperell’s hot cross cannoli

It's the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.

Native ad body.

Sponsored by %%sponsor_name%%

Bodega’s hot cross buns recipe

This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.

Sour-cherry hot cross buns

These sour-cherry hot cross buns are a refreshing take on this Easter favourite.

Apple and cinnamon hot cross buns

Our remix on an Easter classic.

Native ad body.

Sponsored by %%sponsor_name%%

Classic hot cross buns

A no-fuss, traditional hot cross bun recipe, best suited for the purists.

Colcannon

This is chef Colin Fassnidge's take on colcannon, Ireland's favourite mashed potato dish. Don't be afraid of the butter, and serve with plenty of crusty bread.

Yuzu cream tarts with ginger strawberries

It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.

Native ad body.

Sponsored by %%sponsor_name%%

Leche and lime flan with burnt mango

This Filipino leche flan, with lime and burnt mango, tastes like a dense crème caramel.

Veal cotoletta with asparagus and preserved lemon

The lemon and asparagus prevent this dish from feeling too rich and heavy, and if you don't have veal, chicken breast will work just as well.

Tony Tan’s char kway teow

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

Native ad body.

Sponsored by %%sponsor_name%%

Scallops with Champagne and pea sauce

Sweet Australian scallops pair perfectly with this vibrant Champagne and pea sauce, topped with nuggets of chorizo and texture.

Green shakshuka with Brussels sprouts, olives and labne

The classic North African and Middle Eastern dish has been given a Mediterranean twist.

Duck-fat hasselback potatoes with rosemary salt

Hassle free potatoes.

Native ad body.

Sponsored by %%sponsor_name%%

Coconut-poached chicken with mango and perilla

Use the freshest of mangoes to make these chicken rolls a standout snack.

Hellenika’s grilled octopus

The Brisbane restaurant's take on the Greek classic is a winner.

Saffron and lemon rice with fried onion

This simple and satisfying rice dish works equally well as a main or a side.

Native ad body.

Sponsored by %%sponsor_name%%

Crab and potato rosti with salmon roe

This decadent snack is the perfect way to get the party started.

Roasted beetroot carpaccio

This stunning roasted beetroot carpaccio is more than just a pretty face – it’s complex, earthy and flavoursome.

Sticky pork ribs with mango and jalapeño salsa

This mango salsa is the perfect accompaniment for slow-cooked smoky pork ribs. Begin this recipe a day ahead.

Native ad body.

Sponsored by %%sponsor_name%%

Burrata with balsamic buttered beetroot, vincotto and rosemary

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

Sugar and fennel-crusted kingfish

Brushed with a honey and mustard glaze, and topped with a golden crust, this could be your next dinner party scene-stealer.

Crema Catalana

Vanilla custard with a burnt sugar crust – what’s not to love?

Native ad body.

Sponsored by %%sponsor_name%%

Sean Moran’s mushrooms on toast

With a don't-be-shy amount of butter.

A plate of barbecued chicken thighs on a mint green background.

Hellenika’s chicken souvlaki

You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.

Scallop crudo with crisp ginger and pomegranate

This elegant summer starter comes together in just 15 minutes.

Native ad body.

Sponsored by %%sponsor_name%%

A large plate of figs with burrata, garnished with pomegranate arils and fennel sprigs

Fig, pomegranate and burrata with Sherry vinaigrette

Sherry vinegar adds brightness and depth to the winning combination of figs, pomegranate and burrata.

A baked trout on a pink oval platter, garnished with roasted onions

Coral trout with saffron and Sherry-roasted onions

Is there anything more showstopping than a whole baked fish?

Barbecued prawns with brown butter and tamari

Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.

Native ad body.

Sponsored by %%sponsor_name%%

Citrus dessert: Orange and lemon sorbet

This recipe from cook Diana Chan is equal parts sweet and tangy.

An arrangement displaying two hanging Christmas puddings, wrapped in calico, and a table arranged with a white pudding bowl, a grey tea towel, kitchen string, scissors and a wrapped Christmas pudding

How to make a boiled Christmas pudding

Made with sweet dried fruits, fragrant spices, a generous dash of booze and a token surprise or two - the Christmas pudding is the perfect finale to any festive family meal.

Spiced roast duck with peaches and oranges

Made for the Christmas main event.

Native ad body.

Sponsored by %%sponsor_name%%

Ben Williamson's harissa chicken, smoked labne and charred lime

Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli

A near-perfect summertime pasta.

Large, raised glass bowl holding a trifle layered with sponge cake, halves cherries, cream and crumbs

Spiced plum, cherry and coffee trifle with cardamom crumb

Need a Christmas dessert to impress? Look here.

Cherry and gingerbread bombe Alaska

For dessert with drama.

Native ad body.

Sponsored by %%sponsor_name%%

Oysters two ways, with cucumber-lime dressing and cabbage-ginger tsukemono

Why settle for just one dressing when you can have two?

Spice-roasted tomatoes, chickpeas and chilli

A satisfying vegetarian main, or a very able sidekick.

Apple-caramel sponge pudding

Sink your spoon into this.

Native ad body.

Sponsored by %%sponsor_name%%

Triple-cheese cauliflower

Three cheeses (count them), soft baked cauliflower and crisp breadcrumbs. Now that's a side dish.

Giovanni Pilu’s herbed ricotta and roasted-tomato bruschetta

That's breakfast – and lunch – sorted.

Vietnamese rice paper rolls

Flavour and freshness with every bite.

Native ad body.

Sponsored by %%sponsor_name%%

Choux wreaths with burnt-honey cream, raspberries and sesame praline

This is one one impressive - and delicious - dessert.

Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce

When very fresh prawns mingle with garlicky saffron butter, only good things happen.

Tedesca Osteria’s fava with pickled shallots, dill and feta

A smooth, earthy meze, balanced with sharp pickles, salty feta and herbaceous dill.

Native ad body.

Sponsored by %%sponsor_name%%

Prawn and avocado salad with spiced tomato dressing

How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.

A cheat’s recipe for blackberry soft serves

We've hacked the recipe for fast summertime refreshment.

Al Dente’s potato, pancetta and caramelised onion mezzalune

A filled-pasta wonder from the Melbourne enoteca.

Native ad body.

Sponsored by %%sponsor_name%%

Jaclyn Koludrovic’s gluten-free pistachio, lime and coconut cream cake with melon, apple and mint

Talk about a showstopper cake.

Kazuki’s beef tataki with anchovy dressing and potato chips

This recipe from Melbourne restaurant Kazuki's is a delicate and flavourful take on beef tataki.

Lamb koftas with beetroot salad

Fast, fresh and flavoursome – this one's the whole package.

Native ad body.

Sponsored by %%sponsor_name%%

Scallop ceviche with mango and avocado salsa

For easy summer entertaining, with minimal fuss.

Harissa chicken with carrot, rice and quinoa pilaf

Chicken, boring? Things look up with the addition of harissa, the North African spice paste.

Fast chicken satay

Fire up the grill and keep the good times rolling.

Native ad body.

Sponsored by %%sponsor_name%%

Dutch baby with honey-limoncello syrup

There's lots to love about a Dutch baby pancake.

Sesame-crusted bonito and edamame with green-tea soba noodles

Now that's a salad.

Crème brûlées

A crackling top, a silky custard middle. You can't go wrong with this French classic.

Native ad body.

Sponsored by %%sponsor_name%%

Peach pavlova trifle with brandy custard

Two favourite desserts combine in this peach and pavlova trifle.

Marameo’s squid-ink spaghetti with crab, chilli and tomato

The type of pasta dish we'd happily eat year-round.

Citrus and pomegranate salad with verjuice-shallot dressing

That's a good-looking salad.

Native ad body.

Sponsored by %%sponsor_name%%

A no-bake strawberry crème fraîche cheesecake

The best bit? There's no need to turn on the oven.

Two small roast chickens with salad and salsa verde on a white tray.

Roast chicken with capsicum salsa verde

The fast and easy roast chook you need for the week.

Eton mess

Whether its creation was a happy accident or divine design, this thoroughly English dessert is heaven in a bowl.

Native ad body.

Sponsored by %%sponsor_name%%

Japanese ramen recipe topped with half a boiled egg, a slice of pork, nori and chopped spring onion

Chaco Ramen’s fat soy ramen and kaeshi

The staple bowl of noodles from the Sydney ramen house.

Junda Khoo’s Hainanese chicken

Chicken, rice, chilli sauce – the works.

Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine

From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.

Native ad body.

Sponsored by %%sponsor_name%%

A whole lemon tart on a black wire rack being dusted with icing sugar.

How to make a lemon tart

How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.

Creamed spinach

Sometimes all that's missing is a simple side dish. Creamed spinach is about as simple as it gets (and it goes with just about anything).

Three-tiered pavlova layered with berry jam, topped with strawberries and raspberries, sitting on a white plate with two brass forks on the side.

Berry and pistachio stacked pavlova

This three-tiered berry and pistachio pavlova is a real showstopper.

Native ad body.

Sponsored by %%sponsor_name%%

Baklava

Sweet and laced with spice, this Middle Eastern filo favourite is also an alleged aphrodisiac.

Tonka’s gulab jamun

These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.

Ricotta-polenta cake with lemon-rosemary syrup

Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.

Native ad body.

Sponsored by %%sponsor_name%%

Frank Camorra’s party paella

How to feed a crowd.

Jonathan Barthelmess’s taramasalata

Forget the supermarket-grade stuff. This dip by chef and restaurateur Jonathan Barthelmess is the real deal.

Pulled chicken and black bean nachos

If we ever needed an excuse to have corn chips for dinner, this is it.

Native ad body.

Sponsored by %%sponsor_name%%

A pâtissière’s guide to making Black Forest cake

Chocolate and kirsch are the stars of this knockout classic German dessert gâteau, with a light, airy sponge the key to success. Catherine Adams shows how it's done.