RECIPE IN­DEX

Gourmet Traveller (Australia) - - Oct -

SOUPS, STARTERS,

SNACKS AND SIDES

Baked goat’s cheese on

toast ●● ......................................... 62 Beans, peas, as­para­gus and

fresh curd ●●● .......................... 102 Cab­bage, cele­riac and pear

salad ●● ........................................ 66 Camp­ing bread / twist

bread ●● ..................................... 128 Charred broc­coli, pork broth

and lardo ..................................... 103 Cos let­tuce, herb and an­chovy

salad ●● ....................................... 112 Egg­plant and broad beans with soy-sesame dress­ing ● .................................... 120 Fer­mented as­para­gus ●●● ......... 37 Golden haloumi and

olives ●● ....................................... 64 Pick­led Hida Beni ●●● .................. 39 Red pa­paya with sheep’s milk

yo­ghurt ●●● ................................ 67 Rose­mary fo­cac­cia with

salume ● ........................................ 93 Sea­sonal mixed kraut with

char­cu­terie ●●● ......................... 101 Stir-fried as­para­gus with shi­itake mush­rooms and chilli ● ................................... 120

PASTA AND NOO­DLES

Gnoc­chi with demi-glace

and sage ● .................................... 66 Lin­guine with chilli and

rocket ●● ...................................... 65 Ri­cotta and sil­ver­beet mal­fatti

with sage burnt but­ter ●●● ... 169 Shang­hai-style chilled

noo­dles ●● .................................. 123

MEAT AND POUL­TRY

Beef brisket with chilli-oil

sauce ............................................. 118 Chicken scal­lop­ini with

mush­rooms ●● ............................ 62 Hanoi grilled pork with rice

ver­mi­celli ...................................... 121 Lamb rack with piquillo pep­pers, rocket and burghul ● ....................................... 63

SEAFOOD

Crab soup with pick­led

veg­etable and tomato ● ............ 117 Salt fish and soft egg ● ................ 102 Three-cup cala­mari ● .................... 123 Whit­ing with seaweed

but­ter ● ......................................... 104

VEG­ETA­BLES

Ar­ti­choke and salted ri­cotta

tart with salsa verde ●●● ......... 93 Broc­coli tab­bouleh ●●● ................ 111 Car­rot, orange and harissa

salad ●●● ................................... 108 Grain salad with tahini, grilled spring onion and ba­harat dress­ing ●● ................................ 109 Grains with kale, orange and

labne ●● ...................................... 104 Grilled as­para­gus, peas and

amba-spiced labne ●●● .......... 112 Kohlrabi mo­saic salad with

al­monds ●● ................................. 110 Spring green frit­tata ●●●● .......... 95 Ye­menite pick­led cab­bage and

chick­pea salad ●● ...................... 113

DESSERTS AND SWEETS Brown-su­gar yeast cake from

Funen is­land ●●● ...................... 127 Crisp waf­fles ●● ............................ 129 Hazel­nut and choco­late swirl

nougat ●●● .................................. 96 Pineap­ple and co­conut

cake ●●● ...................................... 96 Rhubarb and rasp­berry

brownie ●●● ................................ 94 Rhubarb spelt tart ● ...................... 105 Straw­berry crème fraîche

cheese­cake ●● ........................... 97

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