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.

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.

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.

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."

Most popular recipes summer 2017

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

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.

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.

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.

Mascarpone

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
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.

×