Six dishes
The GourmetTravellerteamshareswhattheyarecookingathome.
What we’re eating
ROASTVEGIEANDCHICKPEASALAD
Harissais oneofthosehailMaryingredients
formeandwhenthere’snota lottowork
withinthefridge,roastingpumpkinand
eggplantinharissabeforetossingthrough
chickpeasis quick,easyandfullofflavour.
Toppedwithtahiniyoghurtandgoat’s
cheese,itsa go-toweeknight meal.
LAURA JACOBS, ART DIRECTOR
BOLOGNESE
Slow-cookingspeakstomenowmore
thanever,andBologneseis oneofthose
comfortdishes.Whenbraisedintheoven,
it’snotsofussytomake.I’llhaveit with
rigatoni,plentyofparmesananda glass
ofChianti,butthistimeit wasforlasagne,
usinga recipebyMattBreenofHobart’s
Sonny.LISA FEATHERBY, FOOD DIRECTOR
FOUR-CHEESESPANAKOPITA
I’vebeencookingdishesthatwillwork
fordinnerandthenlunchthefollowing
day,andspanakopitais perfectbecauseit
reheatswell.Traditionally,spanakopitaonly
usesfetacheese,butI liketoaddricotta,
cheddaranda sprinklingofparmesanfor
extracheesyflavour.Freshoreganois a
nice addition, too.KARLIE VERKERK, DEPUTY EDITORMARTINBOETZ’SKHAOSOI
Makinga currypastefromscratchis always
super-satisfying.I alsobrokedowntwo
chooksforthemeat,andusedtherest
tomakestock,whichI addedtothecurry
base.Thetoppingsbringthisdishtogether:
crunchyfriednoodles,salty-sourpickled
mustardgreens,pluschilli,coriander
and red shallots.JORDAN KRETCHMER, WRITERNONNA’SRICE-STUFFEDCHICKEN
Whenwefirsttastedthisfamilyrecipe
fromMatteoTineinthetestkitchen,I
wasdesperatetorecreateit athome.The
chickenis tenderandfullofflavour,butthe
crisp,goldenriceballsareabsolutemagic.
I willbecookingthisonrepeatforyearsto
come.If youmissedit intheAprilissue,find
it on our website now.JOANNA HUNKIN, EDITORGNOCCHIWITHA WINTERTOMATOSAUCE
Nowis thetimetotickoffbookmarked
recipes.Lastweekend,it wasJuliaBusuttil
Nishimura’shand-madegnocchiwitha
tomatosauce.A fewquarantinefavourites
wereused:“00”flour,tinnedtomatoes,olive
oil,basilfrommygarden.Theresult:fluffy
gnocchiin a richtomatosauce,anda perfect
afternoon indoors.EMMA HOLLAND, SUBEDITORGOURMET TRAVELLER 11