The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best meat for big parties

Tomahawk steak

Tomahawk steak

What cuts of meat can you suggest that are low maintenance and high impact for parties?

The eternal challenge with any big barbie is ensuring all meats are cooked to the required doneness at the same time. No mean feat.

Something that can really wow a crowd without getting too tricky is a giant share-steak. Ever cooked a tomahawk steak or centre-cut T-bone? They can weigh upwards of two kilos and feed up to eight or more guests as part of your spread. Good butchers who break their own beef or supply the restaurant trade should be able to cut these bad boys for you to order.

The technique is simple: get your grill nice and hot, then sear a nice crunchy brown exterior on your well-seasoned steaks on all sides.

Now let them rest either on the rack on the barbie or in a very low-temperature oven while you grill whatever else you're serving. Bring those spectacular steaks to the table and carve them up to the delight of your guests.

Here are some recipes for big cuts of meat and fish to try.


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

Latest news
Trend spotting: Bird is the word
Recipes by David Thompson
GT's party hamper
Recipes by Danielle Alvarez
How to barbecue like Heston Blumenthal
Four ways with olives
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

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...

How to carve a jack-o'-lantern

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

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 grow chillies

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

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...

What is Buddha’s hand?

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

Home-dried herbs

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

Are any spring flowers worth eating?

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

Quick meals with chilli bean paste

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

get the latest news

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