Australian Gourmet Traveller - (01)January 2019-December 2018 (1)

30 ml Campari

60 ml prosecco

60 ml freshly squeezed

grapefruit juice

Dash of Fevertree Aromatic

Tonic, or tonic of your choice

Slice of pink grapefruit or

lime, to garnish

30 ml dry gin

30 ml Lambrusco

15 ml amaretto

Juice of ½ lime

Cherries, to garnish

CHERRY SYRUP

400 gm cherries, pitted and

halved

150 gm caster sugar

1 For cherry syrup, combine

cherries, sugar and 150ml water

in a saucepan over high heat

and bring to the boil, stirring

occasionally. Boil for 1 minute,

then remove from heat and cool

700 gm chat potatoes, halved,

or quartered if large

1 telegraph cucumber,

peeled, halved, seeds

removed and thickly sliced

½ white onion, thinly sliced

½ fennel bulb, thinly sliced

on a mandoline

2 burrata, torn

150 gm crème fraîche

1 tbsp capers, rinsed

Chopped chives and

chervil, to serve

1 Cook potato in a large

saucepan of boiling salted water

until tender (10-15 minutes).

Drain and cool, then refrigerate

to chill (2 hours).

2 Toss potato with remaining

ingredients, season to taste

and serve.

Beer suggestion Pale, cloudy

wheat beer. ➤

1 Pour Campari, prosecco,

grapefruit juice and tonic into

a glass. Fill with ice and garnish

with a slice of grapefruit or lime.

Grapefruit-Campari Spritz MAKES 1

Long days by the pool call for seriously refreshing

Spritzes, and this sparkling grapefruit version is

guaranteed to bring extra sunshine.

Christmas Spritz MAKES 1

Summer cherries and Lambrusco combine in a Spritz that

screams Christmas in Australia. Pour it over crushed ice

for plenty of cheer right into the new year. Pictured p119.

Potato salad with cucumber

and burrata

SERVES 6-8 // PREP TIME 15 MINS // COOK 15 MINS (PLUS CHILLING)

Chilled potato salad is a summer staple, but mayonnaise

can weigh it down. This version uses burrata and crème

fraîche instead, with fennel and cucumber for crunch.

briefly. Transfer to a blender

and blend until smooth. Strain

through a fine sieve, then

refrigerate until chilled (at

least 2 hours). This recipe

makes enough cherry syrup

for a large batch of Spritzes.

Syrup will keep refrigerated in

an airtight container for a week.

2 Combine gin, Lambrusco,

amaretto and lime juice in

a mixing glass with 30ml

cherry syrup. Pour into a

glass filled with crushed ice

and garnish with a cherry.

Grapefruit-

Campari

Spritz

116 GOURMET TRAVELLER