Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

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.

Mark Best: Young rabbit braised with wakame, cashews and zucchini


You'll need

2 young farmed rabbits (about 1.5kg each, see note) 50 gm (1/3 cup) plain flour 100 gm unsalted butter, coarsely chopped 1 Spanish onion, finely diced 3 zucchini, halved lengthways, coarsely chopped 50 ml each dry vermouth and dry white wine such as riesling 100 gm raw cashews 20 gm dried wakame, soaked overnight in plenty of water 200 ml chicken stock 1 piece of mace (see note)

Method

  • 01
  • Joint the hind legs and front legs (including shoulder) of rabbits with a boning knife. Remove kidneys and liver, if attached, and reserve. Trim belly flaps with kitchen scissors. Cut saddle through the bone into four sections with a heavy knife or sharp cleaver. Separate legs from thighs on the hind legs, then cut thighs in half along the bone (remove and discard bone). Refrigerate rabbit pieces until required.
  • 02
  • Preheat oven to 160C. Combine flour and 1 tsp each sea salt and freshly ground white pepper in a plastic bag, then add rabbit pieces. Shake to coat pieces evenly, then remove pieces and shake off excess flour.
  • 03
  • Heat a large casserole over medium heat, add half the butter, rabbit leg and shoulder pieces and turn occasionally until evenly browned (5-10 minutes), transfer to a plate, then add remaining butter, rabbit pieces and reserved kidneys and liver to pan and turn occasionally over low-medium heat until evenly browned (5-10 minutes). Make sure butter doesn’t scorch. Transfer to a warm plate. Add onion and zucchini to casserole and cook until lightly golden (4-8 minutes). Increase heat to medium-high and deglaze casserole with vermouth and wine until almost evaporated (2-4 minutes). Remove zucchini and set aside.
  • 04
  • Meanwhile, cook cashews in a saucepan of lightly salted water over low heat until tender (25-30 minutes). Drain and set aside. Drain wakame and rinse well under cold running water. Squeeze dry, cut into thin strips, set aside. Add cashews, reserved wakame, stock and mace to casserole. Bring to a simmer over medium heat, skimming scum from surface. Add rabbit and stir to coat evenly. Season to taste, cover with a lid, transfer to oven and bake until rabbit is tender (40 minutes), adding zucchini in last 20 minutes of cooking. Serve with pilaf and chickpea pancakes to mop up juices.
Note You’ll need to order rabbit ahead from a specialist butcher. Mace is available from select delicatessens and herbies.com.au. If unavailable, substitute a pinch of nutmeg.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Try an earthy, savoury pinot noir or an acid-driven, spicy Gigondas.

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.

×