The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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.

Slow-braised rabbit with roasted onions and buckwheat polenta


You'll need

  Rabbit 4 800 gm farmed rabbits (see note) 150 ml extra-virgin olive oil 1 small onion, coarsely chopped 2 carrots, coarsely chopped 2 stalks celery heart, coarsely chopped 2 cloves garlic 200 gm unsalted butter 500 gm small onions (cipollini, red pearl, red and golden shallots) 200 gm peeled and trimmed spring onions, blanched and refreshed to serve marjoram and thyme sprigs   Buckwheat polenta 150 gm unsalted butter 2 golden shallots, finely chopped 1 small clove garlic, finely chopped 250 gm buckwheat polenta 1 litre (4 cups) chicken stock, boiling 50 gm finely grated Reggiano 100 ml pouring cream

Method

  • 01
  • For rabbit stock, heat 50ml olive oil in a large heavy-based saucepan over medium-high heat, add rabbit carcasses and cook for 10 minutes or until browned. Add onion, carrot, celery, garlic and 50gm butter, and cook for 2 minutes, add 4 litres of water, bring to the boil, reduce heat and simmer for 3 hours, skimming occasionally. Strain stock through a muslin-lined sieve, discard solids and return stock to a clean saucepan over medium heat. Bring to the boil and cook for 1 hour or until reduced to 1½ litres (6 cups). Whisk in 50gm butter. Set aside.
  • 02
  • Preheat oven to 160C. Heat 50ml olive oil in a large frying pan over medium heat, cook rabbit legs in batches for 10 minutes turning until golden, transfer to a roasting pan. Pour over reduced rabbit stock, cover with two layers of foil. Roast for 1½ hours, turning half way until tender. The liquid should simmer; if it comes to the boil, reduce oven temperature. Using a slotted spoon remove rabbit from sauce, cover with foil and keep warm. Place casserole over medium heat, bring to the boil and cook for 15 minutes or until sauce is reduced and syrupy, about 2 cups. Strain.
  • 03
  • Meanwhile, increase oven to 180C. Combine small onions, remaining oil and butter in a roasting pan and season to taste. Roast onions for 30 minutes or until browned and tender, stirring occasionally. Keep warm.
  • 04
  • For buckwheat polenta, heat 50gm butter in a heavy-based saucepan over low heat, add shallot and garlic and sauté for 5 minutes or until soft. Add polenta and stir to coat in onion mixture. Add 1 cup of chicken stock and cook for 25 minutes, adding more stock as liquid is absorbed and stirring occasionally until it reaches a porridge-like consistency. Add Reggiano, remaining butter and season to taste. Remove from heat, cover and stand for 15-20 minutes. Return to low heat, add cream and stir to combine. Cook for 2 minutes or until heated through. Keep warm.
  • 05
  • To serve, add rabbit and all onions to sauce in casserole, turning to coat and cook for 5 minutes to heat through. Divide polenta among plates, top with rabbit, spoon over sauce and onions, scatter with herbs.
Note Rabbit is available from Vic's Premium Quality Meat and select butchers. Ask your butcher to remove hind and front legs (these are for the braise). Remove loins from saddle and reserve for another use. Cut carcasses into pieces for the stock.

At A Glance

  • Serves 8 people
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

At A Glance

  • Serves 8 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×