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.

Most popular recipes summer 2017

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

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."

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.

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.

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 and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Rabbit casserole with baby onions (Kouneli stifatho)


"This is an amazing dish," says Tsaples. "You'll discover many layers of flavour - from sweet to savoury, spicy to aromatic. My dad would yearn for my mother's rendition of this dish. He really didn't care whether it was rabbit or beef so long as she cooked it."

You'll need

250 ml red wine 2 tbsp red wine vinegar 3 fresh bay leaves 4-5 allspice berries 1 rabbit, jointed 80 ml (1/3 cup) olive oil 500 gm (12) baby pickling onions 1 tbsp caster sugar 10 garlic cloves, peeled 2 tbsp tomato purée, diluted in 1 tbsp water 1 cinnamon quill Pinch of chilli flakes

Method

  • 01
  • Combine red wine, red wine vinegar, bay leaves and allspice berries in a casserole, and marinate the rabbit pieces overnight, turning frequently.
  • 02
  • The next day, take the rabbit pieces out. Pat dry and set the marinade aside.
  • 03
  • In a shallow non-stick frying pan, gently brown the rabbit in 1 tbsp oil and place in a casserole.
  • 04
  • Preheat oven to 175C. Wipe frying pan clean, then heat remaining oil. Add the pickling onions, which have been peeled and left whole, and gently brown them. Add sugar to the pan and caramelise.
  • 05
  • Assemble the onions around the rabbit pieces in the casserole, pour in the reserved marinade, and add garlic, tomato purée and cinnamon quill, then season to taste. Cover and braise in oven until rabbit and onions are tender and cooked through (1-1½ hours).
  • 06
  • Take the casserole out. Check the rabbit pieces to ensure they have cooked. If they have and a large amount of marinade remains, remove the rabbit from the pan, set aside, then reduce liquid over medium-high heat until a glossy, syrupy sauce forms (4-6 minutes). Return rabbit to pan to warm through and serve.
  • 07
  • Enjoy this rich dish on a bed of mashed potatoes or simply with bread.

Note This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.


At A Glance

  • Serves 4 - 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 4 - 6 people

Featured in

Jul 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×