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."

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.

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.

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.

Wood-roasted rib-eye of beef with piquillo peppers


You'll need

1 kg red gum or other dense woodchips 1 beef rib-eye (about 800gm), at room temperature 1 tbsp olive oil 6-8 dry grapevine trimmings (optional)   Piquillo peppers 60 ml (¼ cup) olive oil 2 garlic cloves, thinly sliced 400 gm canned piquillo peppers, drained (see note)

Method

  • 01
  • Preheat a coal-bedded barbecue to very high. Make a fire in the barbecue, using woodchips, about 45 minutes before cooking the meat (see note). Once flames have died down to a bed of embers and the grill is hot, season beef with sea salt, rub olive oil over and cook, turning every 5 minutes, until it reaches 50C on a meat thermometer and is cooked rare (30-45 minutes). Add grapevines to embers in the last 10 minutes of cooking (add fresh wood to fire if embers burn out).
  • 02
  • Meanwhile, for piquillo peppers, warm olive oil in a saucepan over low-medium heat, add garlic and stir until oil is infused (1-2 minutes), then add peppers and stir until peppers bleed into oil (10-15 minutes), and season to taste with sea salt.
  • 03
  • Thickly slice meat, season to taste with sea salt and serve with piquillo peppers and silverbeet with potato.
Note If using a gas barbecue or chargrill, skip step 1 and do not use woodchips or grapevines in cooking. Sear meat 2 minutes each side, then roast, turning occasionally, at 130C until rare (30 minutes). Piquillo peppers are wood-fired Spanish peppers available from Spanish delicatessens.

It’s preferable to use a small wood or charcoal-fuelled barbecue for this recipe but you can also use a gas barbecue or chargrill plate (see note). The optimum temperature for grilling beef is 80C. You can measure this by holding a thermometer above the barbecue. Piquillo peppers are a small, sweet, almost cone-shaped variety of pepper from Navarra. They have amazing flavour because they are chargrilled over vines and peeled before being preserved.

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

The 2005 Mount Langi Ghiran Shiraz, Ararat, Victoria or, better yet, an older vintage such as the 1997 or 2000.

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.