Ham and provolone mac and cheese with fried egg
If there were such a thing as breakfast pasta, this would be it.
Baked chocolate fudge puddings
Heaven in a bowl.
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Mushroom and Fontina rigatoni
Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.
Shōbōsho’s chicken and prawn wontons, chicken dashi and Chinese broccoli
A soul-reviving soup.
Spiced pumpkin creams with gingerbread crumb
Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).
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Honey and saffron rice pudding with sesame brittle
Simple and immensely satisfying.
Fennel and leek soup with four spice
Serve this simple soup just with bread or toast or add a seafood element by placing thinly sliced sashimi-grade scallops or fish in the serving bowls before ladling in the hot soup.
Pineapple, date and liquorice parcels
Pineapple, date and liquorice parcels recipe - Preheat oven to 180C. Place four 30cm squares of baking paper on a work surface. Top each with another square, then divide pineapple among sheets.
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Miso-caramel apples with macadamia crumble
Put miso's salty notes to work in a simple dessert that can be whipped up any night of the week.
Ramblr’s baked muscat and brioche custards with quince
"Ramblr's muscat custard and quince is one of my all-time favourite desserts - can you please publish the recipe?" - Antonio Rossi, Prahran, Vic
Rhubarb-strawberry milk bun pudding
This pudding reminds us of Devonshire tea: baked fruit takes on a jam-like quality while vanilla custard and small milk buns round things out.
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Baked camembert with confit garlic and white wine
Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?
Rhubarb and pear dartois
Rhubarb and pear dartois recipe - For frangipane, beat sugar, butter and vanilla seeds in a bowl with a wooden spoon until creamy, then beat in egg.
Baby potatoes with butter, mint and pancetta
Baby potatoes with butter, mint and pancetta recipe - Preheat oven to 190C. Heat a small frying pan over medium heat, add pancetta and fry, stirring occasionally, until golden and starting to crisp (2-4 minutes).
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Italian sloppy Joes
Italian sloppy Joes recipe - Heat olive oil in a large saucepan over high heat, add onion and chopped garlic and sauté until golden (2-3 minutes). Add beef and brown well, breaking up lumps with a wooden spoon
Aria Brisbane’s fried Brussels sprouts, parsnips and sherry
"Could you print the recipe for Aria Brisbane's fried Brussels sprouts dish? It's simply delicious." - Anjali Iyer, Burleigh Heads, Qld
Prune clafoutis
Prune clafoutis recipe - Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.
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Spiced pumpkin soup with onion bhajis and curry leaves
Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).
Split pea and ham soup with ham and cheddar jaffles
Split pea and ham soup with ham and cheddar jaffles recipe - Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes).
Epocha’s roast chicken, braised Savoy cabbage, prune and butter sauce
This roast chicken recipe is sourced from Epocha restaurant in Carlton, Victoria.
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Soy-roast duck with mandarin
Soy-roast duck with mandarin recipe - Heat 1 tbsp oil in a wok or large deep frying pan over medium-high heat. Add duck breast-side down and cook, turning, until golden brown all over (5-6 minutes).
Parmesan, brown butter, fennel and leek frittata
Parmesan, brown butter, fennel and leek frittata recipe - Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes)
Iberia’s caldoso with legumes and vegetables
"Would you please ask Iberia in Adelaide to share the recipe for its caldoso?" - Jill Sawyer, Adelaide, SA
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Chickpea, quinoa and kale soup with labne
Chickpea, quinoa and kale soup with labne recipe - Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).
Roast duck, Brussels sprouts and noodles
A quick and easy midweek meal.
Lulu La Delizia’s saffron spätzle with Moreton Bay bugs
"The saffron spätzle dish at Lulu La Delizia is spectacular. I'd be most grateful for the recipe." - Luka Weber, Fremantle, WA
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Mandarin and almond babka
Best served still warm from the oven.
Sweetbreads in brown butter with ravigote sauce
Sweetbreads in brown butter with ravigote sauce recipe - Bring white vinegar and 2 litres of water to a simmer over medium heat. Add sweetbreads and gently poach until they turn opaque (10-12 minutes).
Cabbage with sake, brown butter crumbs and bacon
Cabbage with sake, brown butter crumbs and bacon recipe - Heat a large casserole over high heat, add butter and swirl pan until butter is foaming and nut brown (2-3 minutes), then pour into a heatproof bowl.
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Baked ricotta cream with mandarin caramel
This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.
Cornersmith’s buttermilk waffles with rhubarb and rose compote
This recipe for buttermilk waffles with rhubarb and rose compote is from Cornersmith's in Marrickville, Sydney.
Southern-style biscuits with sawmill gravy
Southern-style biscuits with sawmill gravy recipe - To make lard, combine fat and 80ml water in a saucepan over medium heat, and stir occasionally, adding extra water to pan if fat starts to brown (be careful, hot fat may spit) until fat renders
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Toulouse sausages with potato puree and onion gravy
Toulouse sausages with potato puree and onion gravy recipe - For potato purée, place potatoes in a saucepan, cover with cold water and a pinch of salt, bring to the boil and cook until tender when pierced with a skewer
Chicken and ginger congee
Chicken and ginger congee recipe - Bring 3.6 litres water to the boil in a large saucepan. Cut into chicken skin where the thigh meets the breast to help chicken poach evenly.
Soft polenta with poached egg and parmesan
Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta
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Spiced lamb chops with silverbeet, chickpeas and yoghurt
Spiced lamb chops with silverbeet, chickpeas and yoghurt recipe - Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well.
Healthy winter recipes
Hearty and guilt-free.
Japanese egg and rice bowls (tamago gohan)
At its simplest, this is just rice and egg. But add some soy sauce and dashi stock, and it's a world of comfort and flavour.
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Roast mulloway with white beans, fennel and lemon
Fennel and fish is a stellar combination. Make the most of fennel's availability in the cooler months with simple dishes like this one.
Curtis Stone’s orange bostock
"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."
Fried egg and salami sandwich
Fried egg and salami sandwich recipe - For fried herb sauce, heat oil in a small saucepan over medium-high heat until shimmering, add sage and fry for 20 seconds until crisp, remove with a slotted spoon,
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Lime and buttermilk sponge pudding
A speedy update on the classic self-saucing pudding formula.
Sausages braised with barley, currants, lemon and silverbeet
Sausages braised with barley, currants, lemon and silverbeet recipe - Preheat oven to 170C. Heat oil in a casserole (or flameproof roasting pan) over medium heat, add sausages and fry, turning occasionally, until browned (2-3 minutes).
Breakfast bowl
Whether for breakfast, lunch or dinner, rice bowls are tasty and satisfying.
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Curtis Stone’s Liège-style waffles with rhubarb-vanilla jam
"One bite of these crisp, buttery waffles and you'll never go back to regular waffles again," says Curtis Stone.
Pork sausage and Swiss cheese on toasted rye with sauerkraut
Pork sausage and Swiss cheese on toasted rye with sauerkraut recipe - For sauerkraut, combine cabbage, salt and caraway seeds in a bowl. Toss to combine, massage cabbage briefly, then stand until cabbage starts to wilt (30 minutes).
Poached eggs with yoghurt and Aleppo-pepper butter
Poached eggs with yoghurt and Aleppo-pepper butter recipe - For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.
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Casarecce with sausage and mushrooms
Casarecce with sausage and mushrooms recipe - Heat oil in a frying pan over high heat, add sausage and fry until browned (4-5 minutes). Add cauliflower
T-bone steaks with garlic buttered mushrooms and mash
T-bone steaks with garlic buttered mushrooms and mash recipe - Preheat oven to 200C. Cover potato with cold salted water, bring to the boil and cook until tender when pierced (10-15 minutes).
Pigeon Hole’s gingerbread granola
"The granola at Pigeon Hole in Hobart tastes like no other. Could you ask for the recipe? " - Rajesh Anand, Auckland
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Cauliflower, leek and cheddar soup
Cauliflower and cheese, the perfect match.
July Gourmet Traveller out now
Sarah Oakes, GT’s new editor, reflects on her first issue – July, out now – and returning to the simple comforts of home.
The Mjølner “trencher” goes into battle
Is this Sydney’s best winter dish?
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Our June issue is on sale now
Our June issue is out now, and it's all about breakfast. Pat Nourse kicks things off with his editor's letter.
Chorizo recipes
This spicy pork sausage plays a significant and versatile role in Spanish cuisine. Let the sizzling begin.
South on Albany’s confit duck salad with honey and hazelnut dressing
Here's your chance to taste South on Albany's confit duck salad with a sweet citrus dressing.
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Four ways with soba
Served hot or cold, these buckwheat noodles are a smart standby for making fast and tasty one-bowl meals.
How to grow red mizuna
Red mizuna welcomes winter's chill. Plant while it's still cold for many happy returns, writes Mat Pember.
Why you should buy vegetables you’ve never seen before
Supply exceeds demand for Paulette Whitney's lesser-known crops, like shungiku or celtuce, but those who do buy them buy enthusiastically.
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From paddock to plate: Australia’s produce on Instagram
With meetings of like minds and fellow farmers at her fingertips, Paulette Whitney finds insta gratification.
Rice pudding with brown sugar and coconut
Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.
Char-grilled flank steak with crisp potatoes and salsa verde
Serve four with this combination of roasted lemon and garlic potatoes, grilled beef and fresh salsa verde.
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Mini lamb roast with cracked wheat, carrots and green tahini sauce
You can serve up this hot lamb roast in just 35 minutes for a tasty midweek meal.
Roast pumpkin, pancetta and Gruyère tarts
Warm roast pumpkin, two cheeses and pancetta on top of soft puff pastry make these tarts the perfect winter entrée.
Poached yabbies, sugarcane and coriander vinegar
“Yabbies are a great starter to a casual meal,” says Burgess. “Simply put them in the middle of the table for guests to peel themselves."
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Spiced pumpkin fritters with dulce de leche cream
A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.
Anticuchos
These grilled beef skewers originated in Peru but are also popular in Bolivia.
Puerto Rican bacalaítos
These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.
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Mexican tomato and noodle soup
There are endless variations of this Mexican soup. Some cooks add green chilli, others prefer chipotles in adobo.
Quince pastelitos
These Latin American pastries are soaked in syrup, making them stickily delicious.
Feijoada
Feijoada
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Bodega’s buttermilk pancakes with bacalao, egg and smoked maple butter
Bodega chefs Elvis Abrahanowicz and Ben Milgate go all-out for breakfast, combining pancakes, eggs and fritters for one hangover-busting dish.
Little Peruvian alfajores
Alfajores are served in various forms throughout Latin America. What they have in common is their delicious, melt-in-the-mouth texture.
Mexican white corn soup
This Mexican white corn soup has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.
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Braised oxtail
“Braised oxtail is very popular in Brazil,” says Burgess. “It’s a dish that’s deep in flavour, and fresh at the same time.”
Bodega’s pork and octopus salad
Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".
Salt cod and bean soup
This Ecuadorian salt cod and bean soup is typically served at Easter, and is ideal for a feast.
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Oaxacan-style tlayudas
Tlayudas are pizza-like tortillas usually topped with refried beans.
Pastéis
There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.
Bodega’s fish fingers
“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.
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Smoky recipes
There's nothing like a lick of woodsmoke to give meat, fish or vegetables an interesting edge. These recipes are perfect for winter.
Churros with dulce de leche
A deep-fried crunchy classic; try it with a moreish caramel dulce de leche on the side as a dip.
Duck and potato stew
Fragrant with whiffs of coriander and chilli, this Latin American recipe for duck and potato stew is cooked with beer for a barley, slightly hoppy base.
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Bodega’s banana splits
“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.
Bodega’s pork belly and bullhorn peppers
"Simplicity - soft, sticky, gelatinous pork inspired by white-cut chicken," say Abrahanowicz and Milgate of Sydney's Bodega.
El Público’s holy trinity flans with candied chilli and chocolate crumb
Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.
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Ecuadorian potato soup
This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America.
Chicken tamales
Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed.
Black bean soup
Black turtle beans are widely used in Latin American dishes, from Brazil’s feijoada to the simple bean soups of Cuba and Mexico.
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Flan de queso
This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.
Ghostboy Cantina’s pork tacos with salsa roja and nashi
Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.
Tres leches cake with bitter chocolate
This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake – evaporated, condensed and whole milk.
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Tortilla soup with chicken
Create this citrusy soup sensation that combines cumin and cinnamon with strips of juicy chicken and crisp tortilla.
Expert tips for air travel with Blainey North
We talk to architectural interior designer Blainey North about her flying routine and the must dos and donts of plane travel.
Peter Gilmore’s salt-baked pumpkin with Pyengana cream and toasted grains
This is an impressive entrée to bring to the table. Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation.
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Local knowledge: Fez, Morocco
Artist Rebecca Raft A.K.A Rafti shows us the secrets of Fez, Morocco.
New England spider cake
A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.
Soft polenta with crab, chilli, lemon and fennel
This recipe is inspired by a dish Robert Marchetti served during his time at Icebergs.
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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.
Peter Gilmore’s grilled shiitake mushrooms with umami butter
Butter makes everything better.
