Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Steak tartare with horseradish cream and shoestring fries


You'll need

200 gm beef fillet or lean rump, trimmed of sinew, finely chopped 3 cornichons, finely chopped 6 cocktail onions, finely chopped 3 tsp salted capers, rinsed, drained and finely chopped 1 tbsp finely chopped chives ¼ cup (firmly packed) flat-leaf parsley, finely chopped 1 egg yolk 1 tbsp Dijon mustard 1 dash each of Tabasco sauce, Worcestershire sauce and Cognac, or to taste 3 tsp tomato sauce   Horseradish cream 200 gm crème fraîche 50 gm finely grated fresh horseradish 2 tsp chardonnay vinegar 1 tsp Dijon mustard   Shoestring fries 1 extra-large desiree potato (about 200gm) For deep frying: vegetable oil

Method

  • 01
  • For horseradish cream, combine all ingredients in a bowl and season to taste with sea salt. Refrigerate until required.
  • 02
  • For shoestring fries, cut potato into matchstick-size pieces and blanch in boiling water for 2 minutes, drain and place on layers of absorbent paper to dry. Preheat oil in a deep fryer or large deep saucepan to 180C and deep-fry shoestring potatoes in batches until golden (2-3 minutes), season to taste and keep warm.
  • 03
  • Meanwhile, place meat in a bowl, add remaining ingredients and mix to combine. Season to taste.
  • 04
  • Form beef mixture into patties on plates using an 8cm-diameter cutter. Make a well in the centre and spoon in some horseradish cream, then serve immediately with shoestring fries to the side.

“It’s all about the quality of the beef here, leanness is imperative to the outcome. Mix the tartare last minute before serving for optimum freshness.” — Warren Turnbull

At A Glance

  • Serves 4 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Beaujolais Villages or a Victorian gamay.

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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