Australian Gourmet Traveller - (12)December 2019 (1)

STARTERS,SALADSANDSIDES

Chilledgazpacho....................68

Cucumberandsnowpea

salad.......................................110

Fattoush.......................................125

Figsaladwithroastonions,

walnutsandradicchio......66

Friedriceofshiitake,

saltedradishandpeas.........111

Grilledpeach,zucchiniflowers

andstracciatella...................177

Hashwithafriedegg..............70

Pickledkohlrabimosaic

withburntfruits....................127

Rawappleandcaramelised

walnutswithadvieh..............126

Spinachandricottarotolo........118

Tomatoandjamón

bread..........................................67

Zucchiniandrocketsalad

withdriedfruits...................126

MEATANDPOULTRY

Beefflankwithrosemary,capers

andSichuanpepper................66

Brinedbarbecuedturkey

withspicesandapiripiri

sauce..........................................119

Roastedporkwiththebest

cracklingandroasted

nectarines.................................116

Snakebeanswithpork....................111

SEAFOOD

Grandma’sFijianmud

crabcurry......................................110

GrilledHerveyBayscallops

withsoyandginger................107

Grilledprawn,watermelon

andtomatosalad..................69

Grilledredmullet

withMoroccanspices.........70

Mooloolabaprawn

ceviche..............................107

Prawncocktailtower..............116

Roastoceantroutwith

cucumberandpreserved

lemonsalad.........................120

Spice-roastedduck

withfigs...................................122

SWEETSANDEXTRAS

Apricot,honey,co‘eeand

macadamiatrifle..................134

Brown-sugarpavlovawith

mango,hibiscus,hazelnut

andcoconutcream.............132

Brunkager..................................135

Christmasfruitpudding

frozennougatine.................137

Christmaspudding.....................139

Eggnogcustardtarts..................136

FastpeachMelba..................71

Mangopuddingwithlime,

sagoandcoconut

ice-cream............................113

No-churnpassionfruit

ice-creamwithlimesherbet

andblackberries...................131

Whitechocolateandpistachio

profiterolewreath..................130

SIMPLE GLUTENFREE VEGETARIAN CANBEPREPAREDAHEAD

Recipe index

Fare exchange

“This is a very simple dish,

with good produce used at its

best,” says Sam Smith. Start

this recipe two to three days

ahead to sprout the lentils.

Pictured p178.

2 tbspredlentils

4 babyzucchiniwithflowers

1 tbspchives,thinlysliced

2 largeripefreestone

peaches,splitinhalf,

stonesremoved

Oliveoil,forbrushing

Asplashofverjuice

Extra-virginoliveoil,

fordrizzling

150 gmstracciatella(orto

taste;seenote)

1 Soak lentils in cold water

(overnight). Strain, rinse and

lay on a damp cloth. Cover

with another damp cloth and

leave in a dark, cool place until

lentils crack and have sprouted

(1-2 days; repeat the rinsing

processandlaythemona

freshdampclothdailyuntil

theysprout.)Alternatively,

substitutewithboiledlentils.

2 Removeinsidestamenfrom

zucchiniflowersandcutor

tearinhalf.Thinlyslicezucchini

andcombineinabowlwith

chivesandlentils.

3 Preheatabarbecuetohigh.

Brushcutsideofpeacheswith

alittleoliveoilandchar-grill,

cut-side down, until nicely

charred and warmed through

(2-3 minutes; if the peaches are

perfectly ripe they will not need

much grilling). Remove from

grill using a spatula (make sure

to keep as much of the char

onthepeachaspossible).

4 Toserve,cuteachpeach

inhalfandaddtobowlwith

otheringredients.Dresswith

verjuiceandextra-virginolive

oil,seasontotasteandtoss

together.Spoonstracciatella

ontoaservingplateand

arrangesaladoverthetop.

NoteStracciatellaisavailable

fromselectdelicatessens.If

unavailable,substituteburrata.

Grilled peach,

zucchini flowers

and stracciatella

SERVES 4 // PREP TIME 15 MINS //

COOK 5 MINS šPLUS SPROUTING›

Fino, 730 Seppeltsfield Rd,

Seppeltsfield, SA,

(08) 8562 8528

GOURMET TRAVELLER 177

RECIPE SAM SMITH. PHOTOGRAPHY WILL HORNER.