The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

James Hird and Todd Garratt: Buzo’s rosticciana (braised beef short ribs, vincotto and rosemary)


You'll need

6 beef short ribs (about 500gm each) 1 large bunch rosemary 3-4 fresh bay leaves 1 garlic head, cloves separated and peeled 60 ml (¼ cup) olive oil 1.125 litres (4½ cups) malty beer, such as Tappeto Volante or Moretti 200 gm dark muscovado sugar 100 ml vincotto 1 tbsp pomegranate molasses, or to taste To serve: lemon wedges

Method

  • 01
  • Place ribs in a non-reactive container, cover with herbs and garlic, drizzle with olive oil, cover and refrigerate for at least 12 hours.
  • 02
  • Remove ribs from marinade, reserve herbs and garlic and season liberally. Heat a large casserole over medium heat, cook ribs in batches until browned on all sides (3-4 minutes), remove and set aside. Drain excess oil from casserole, then deglaze with beer. Bring to the boil, add muscovado sugar, reserved herbs and garlic and ribs, cover closely with baking paper, then simmer over very low heat until ribs are very tender (3-4 hours). Cool in braising liquid (2-3 hours), refrigerate until chilled, then remove fat from surface. Remove ribs and pour braising liquid into a large saucepan (reserve 100ml in pan for reheating ribs), cook over high heat until reduced by two-thirds. Add vincotto, cook until sauce is syrupy (20-30 minutes), then add pomegranate molasses to taste.
  • 03
  • Meanwhile, warm ribs over low heat with reserved liquid, basting regularly until ribs are hot and glossy in appearance (3-5 minutes).
  • 04
  • Divide ribs among warm plates, spoon over vincotto sauce, season to taste and serve with lemon wedges.
This recipe is from the August 2009 issue of Australian Gourmet Traveller.

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
Twenty
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

At A Glance

  • Serves 8 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×