Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Jamón 101

What is jamón?
Jamón is Spanish for ham, the meat coming from the rear leg of the pig, or what Italians call 'prosciutto'.

How should I pronounce that?
'Ha-mon' - (with a hard 'H') our J's are pronounced like H's in Spanish.

What's the difference between jamón serrano and jamón Ibérico?
Most significantly, the difference lies in the race of the pig. Jamón serrano comes from the white pig, a common race of pig found in most countries, like the Italian prosciutto. Jamón Ibérico comes from the Iberian race of pig, which is unique to the Iberian Peninsula and mostly only found and bred in certain parts of Spain.

The jamón Ibérico de bellota (acorn-fed Iberian ham) has the unique ability to transform more than half of its fat into 'good fat' with properties similar to oleic acid - like olive oil. This is the only race of pig that can do this. Another important difference is that the Iberian pigs are left alive usually double the age of the white pig (average age at time of slaughter is 14-20 months). This allows the 'marbling' effect of the fat to occur within the meat. Iberian pigs are also left free to roam the pastures with plenty of natural space.

Is it popular in Spain?
Very! Jamón Ibérico is the most famous delicacy from Spain, especially when it is jamón Ibérico de bellota (acorn-fed Iberian ham). It's eaten on every special occasion or celebration.

How is it normally eaten?
Jamón Ibérico is normally served as a starter to a fine meal. Freshly sliced, very thin, with small slices served on a plate. It is usually eaten straight with no accompaniments, but there may be a bit of fresh bread on the side. Jamón serrano is normally eaten together with melon (as a starter) or on a toast rubbed with tomato and olive oil (especially in Catalunya). It is also used to make sandwiches with fresh bread.

And when do you eat it?
Spanish typically eat jamón at lunch or dinner. However, you can grab a jamón sandwich at any time of the day in Spain.

What should I serve with it? Bread? Cheese? Olives?
When the jamón Ibérico is served as a starter, you may find some Manchego cheese and olives served alongside it. However, the jamón is always the star.

What should I drink with it? Cava? Sherry? Beer? Whisky? Red wine?
Any of the above except for whisky. A cold dry sherry or manzanilla creates a great combination with the sweet and nutty Iberian ham. Any wine (red, white, rosé, sparkling) or even beer goes well too.

Any tips for serving it?
It is best to serve the jamón freshly sliced and at room temperature. The thinner the slices the better. It is also important to leave the fat on.

What's the story with those excellent cradles?
We call these 'jamóneros' in Spanish and this is the way the jamón is served and presented in Spain - with the bone in, cradled in a jamónero. It is all part of the theatre of jamón. In good restaurants in Spain you will find a specialised waiter who will hand-slice the jamón in front of the guests and serve it straight to the table. It is very important to have this hand-sliced properly and with a certain process to best use the jamón and to achieve thin slices.

How long does jamón keep?
It is best kept in the fridge for up to 12 months. It is a rather robust produce.

How much does jamón Ibérico cost?
Jamón Ibérico de bellota retails between $400-$500 per kilo.

Is the rear leg ('jamón') better than the front leg or shoulder ('paleta')?
There are common misconceptions that the rear leg (jamón) is better than the shoulder or front leg (paleta). This is not the case and you will find an equally rich, nutty, marbled ham from both the shoulder and the rear leg.

Is jamón better the longer it is cured?
Again, it is another misconception that the longer a jamón is cured, the better it must be. Curing jamón is a careful process that needs to be monitored under the right conditions and will vary according to the weight of the ham and environmental factors. Generally speaking, an average-sized jamón Ibérico can take from 24 to 36 months to cure. There is a balance that needs to be achieved to get the jamón right as over-curing can dry out the ham.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Focaccia's comeback
26.06.2017
July Gourmet Traveller out now
26.06.2017
Bacon Week 2017
19.06.2017
On the Pass: Jorge Vallejo, Quintonil
29.05.2017
Our June issue is on sale now
25.05.2017
What is rou jia mo?
28.04.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Easter lunch recipes

With the cooler autumn weather, heartier flavours begin to e...

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take ...

Thomas Keller's sandwich recipes

America's most famous chef takes the smarts and good taste t...

Grilling recipes

Dust off the tongs, fire up the barbecue, and get grilling w...

Neil Perry's Spice Temple recipes

At his new Spice Temple, Neil Perry calls on the more exotic...

Pickle and preserve recipes

When it comes to last-minute entertaining, a lovingly made p...

15 (shameless) chocolate recipes

Mousse, souffle, mud cake and more... welcome to the dark si...

Sexy salad recipes

A salad can be so good when it's done just right. Check out ...

Recipes from Australia's best chefs

Peter Gilmore's snow egg, Justin North's smoked duck egg wit...

Quick winter meals

Fire up the stovetop with these wintry dishes, ready for the...

Comfort food recipes

Take comfort in superb onion rings, juicy roasts, syrupy pud...

Braising recipes

Fire up the stovetop, it's time to braise. Our braising slid...

Comme Kitchen recipes

British-born chef Daniel Southern has made his mark in Melbo...

French alpine recipes

Bask in the warmth of French Alpine-inspired food. Ideal for...

French roast recipes

With books such as Pork & Sons and Ripailles, Parisian autho...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×