Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Pork for veal in vitello tonnato?

Can I substitute pork for veal in vitello tonnato? If so, which cut would you advise?
By Natalie Fox
Lisa Featherby, GT food editor, writes:

To start, pork has a much stronger flavour than veal and may clash a bit with the tuna sauce. It also depends on the cut you're using and whether you're poaching the veal or roasting it - pork may turn out dry and tough if you're following the recipe exactly. And, although the traditional way to cook veal for vitello tonnato is to poach it, I wouldn't recommend this for pork.

Having said that, if you do want to substitute veal with pork, then I would suggest using a leaner cut, such as fillet and roasting it quickly, then very thinly slicing it. Pork fillet is less than half the size of veal fillet, so your cooking time would vary and you may need to double or triple your quantity.
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...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

How to carve a jack-o'-lantern

We ask three American chefs to share their pumpkin carving s...

How to grow chillies

This is the time of year for vegetables that like it hot and...

How to grow garlic

Garlic has a long growing time, but low maintenance and fres...

How to grow broccoli

Broccoli is the most prolific member of the brassica family ...

How to pickle fruit and vegetables

I’m keen to get in on this pickling thing. Where’s a good pl...

How to plant broad beans

Plant broad beans now, when the weather is cool, and they’ll...

How to cook wagyu

I’ve been noticing restaurant-grade wagyu in good butcher’s ...

Classic Sunday roast ideas

What’s the key to nailing a really good classic Sunday roast...

Quick meals with chilli bean paste

This handy Chinese condiment is a sure-fire speedy way of ad...

What is Buddha’s hand?

This freakishly shaped fruit, aka fingered citron, hails fro...

Best meat for big parties

What can you suggest that’s low maintenance and high impact ...

Are any spring flowers worth eating?

With borage flowers and violets everywhere, it’s easy to for...

get the latest news

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

×