Dreamscapes

For more than 55 years, Gourmet Traveller has been combining a love of adventure and travel with food. In December, we took that passion one step further, releasing our first-ever travel cookbook Australia, in partnership with luxury travel specialists Southern Crossings

This month, we release a second instalment, New Zealand, celebrating the diverse splendour of our closest neighbour. Both books are designed to take readers on a culinary journey across these two unique lands, stopping at some of the countries’ most luxurious properties and stepping into their kitchens to share a taste of the local landscape. Whether you’re after a rejuvenating wellness escape in the Byron Bay hinterland, an indulgent Whitsundays retreat or a nostalgic beach holiday in an iconic bach on Waiheke Island, a uniquely Antipodean experience awaits. We love exploring these regions, through both travel and food, and we hope these recipes and landscapes will bring you a taste of each country and inspire new adventures to come.

FLOCKHILL HOMESTEAD, CANTERBURY, NZ

Braised fennel, stracciatella, pickled cumquats

SERVES 4 // PREP TIME 25 MINS // COOK 45 MINS (PLUS STANDING, PICKLING)

“Fragrant fennel fronds excite the first of your senses,” says Flockhill Homestead chef Taylor Cullen. “Then a charred aniseed flavour takes hold, with elegant, creamy stracciatella, followed by the tang of pickled cumquats and strawberry reduction. It’s a well-rounded sweet and sour experience from the ingredient combination.” You will need to start the recipe two days ahead.

320 gm stracciatella (see note)
4 prosciutto slices
Crusty bread, to serve

PICKLED CUMQUATS

50 gm palm sugar
100 ml rice