The creamy soup uses broccoli stalks for the soup base and sauteed florets as a garnish.

Broccoli soup with Gorgonzola toast. The creamy soup uses broccoli stalks for the soup base and sauteed florets as a garnish.

Australian Gourmet Traveller recipe for fennel cooked in milk from Cafe di Stasio in Melbourne.

Whether bulb or seed, fennel adds an aniseed twist perfect for autumn cooking. Bake seeds on top of an orange sugared brioche for a grainy texture, scatter them through a pork sausage ragù or cook a comforting breadcrumb and fennel gratin.

Our twelve-hour Indian-spiced lamb shoulder with saffron pilaf proves that slow-cooked and steady wins the race.

After cooking this Indian spiced lamb shoulder for 12 hours, it will be beautifully rich in flavour and moist. Serve with a saffron pilaf, mint yoghurt and lime wedges.

Australian Gourmet Traveller Italian main course poultry recipe for red wine-braised pheasant with polenta

Australian Gourmet Traveller Italian main course poultry recipe for red wine-braised pheasant with polenta : Gourmet Traveller Magazine Mobile

Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.

Whether bulb or seed, fennel adds an aniseed twist perfect for autumn cooking. Bake seeds on top of an orange sugared brioche for a grainy texture, scatter them through a pork sausage ragù or cook a comforting breadcrumb and fennel gratin.

Australian Gourmet Traveller recipe for rabbit and wild mushroom pies by Chapter One Brasserie in Subiaco.

These Rabbit and wild mushroom pies are a warming winter idea and well worth the preparation

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