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 free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

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

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.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Beef rendang


You'll need

2 lemongrass stalks, white part only, finely chopped 30 gm (6cm piece) ginger, coarsely chopped 20 gm (4cm piece) galangal, finely chopped 13 long red chillies, coarsely chopped 1 onion, finely chopped 5 garlic cloves, coarsely chopped 35 gm desiccated coconut 80 ml (1/3 cup) vegetable oil 850 gm beef oyster blade, cut into 5cm cubes 500 ml (2 cups) coconut milk 1 tsp caster sugar To serve: steamed rice

Method

  • 01
  • Process lemongrass, ginger and galangal in a food processor to form a fine paste. Add chilli, onion and garlic and process to a coarse paste.
  • 02
  • Dry-fry coconut in a frying pan over medium heat, stirring occasionally, until golden (3-5 minutes), set aside.
  • 03
  • Heat oil in a large saucepan over medium heat, add paste and stir-fry until aromatic (4-6 minutes). Increase heat to high, add meat and stir-fry until meat browns (3-5 minutes). Add reserved coconut and fry for 1 minute. Add coconut milk, sugar and 500ml water and bring to the boil, stirring frequently to prevent the coconut milk splitting. Reduce heat to low and simmer, stirring occasionally, until meat is tender and coconut liquid begins to turn to oil (2-2½ hours), then remove beef with a slotted spoon and set aside.
  • 04
  • Cook sauce, stirring continuously (be careful as hot oil will spit) until almost dry (5-10 minutes). Return beef to pan, stir gently, season to taste and serve with steamed rice.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.

Probably the most magnificent Indonesian culinary export, rendang is the contribution of the Minangkabau people from West Sumatra (of which Padang is the capital), and is served on festive occasions such as Hari Raya. It is erroneously called a curry by many food writers in the Western world, but authentic rendang must be dry: the slow-cooked dish has a coconut-based sauce that is heavily reduced so that it eventually fries the meat. Succulent, richly complex and absolutely delicious, rendang is often made with water buffalo, though chicken, lamb and even jackfruit are also used. If you are served rendang with some residual sauce, it is actually a variant called kalio. We’ve dropped the amount of chilli here; if you want the rendang to be of traditional heat, add a few finely chopped birdseye chillies as well.

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

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.

×