Spring Archives - Page 2 of 8 - Gourmet Traveller

Prosciutto, peperonata and provolone rolls

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Andreas Papadakis’s corn and broccolini

"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis.

Osteria Illaria’s grilled fennel and asparagus salad

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

Roast chicken thighs with sourdough panzanella

Use whatever stale sourdough you have on hand for the panzanella - dark rye, for instance, will add extra complexity to this simple Tuscan tomato and bread salad.

Casarecce with artichokes, capers, dill, lemon and mozzarella

Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.

Chicken cotoletta panini

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.

Fico’s pea risotto with buffalo mozzarella and spring herbs

This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.

Preserved tuna and tomato open-faced panini

Preserved tuna and tomato open-faced panini recipe - For preserved tuna, place tuna in a saucepan that fits it with just a little room around the sides.

Bistecca with asparagus and salsa dragoncello

Simple blanched asparagus makes a no-fuss accompaniment to this steak, but for a smokier, nuttier flavour, toss the spears on the grill while the T-bones are cooking.

Andreas Papadakis’ mackerel tartare, pickled cucumber and crème fraîche

"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."

Gigli with borlotti beans and pancetta in mint salsa

Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.

Spring-green salad with buttermilk dressing

Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.

Mascarpone mousse, berries and caramelised white chocolate

"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.

Pea and ricotta frittelle

These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.

Jatz pie

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

Sage frittata and fried sopressa panini

Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.

Trofie with potatoes, beans and pistachio pesto

You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.

Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce

Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them

Dave Pynt’s pea, bean and shallot salad

Pea, bean and shallot salad recipe - Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds).

Tofu poke bowl with pickled carrot

Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.

The Agrarian Kitchen’s cured leatherjacket with horseradish vinaigrette

Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.

Agrarian Kitchen Eatery’s roasted pork belly with tomato and cucumber relish

Wow your dinner guests with this dish.

Black and white kingfish bowl

Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.