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.

Pork belly in chilli-chocolate piloncillo sauce


"I borrowed this dish from chef Gerardo Vázquez Lugo of Nicos in Mexico City," says Ward. "It was the first real inspiring taste I had of the depth and balance of Mexican food."

You'll need

2 onions, quartered 1 carrot, quartered 5 garlic cloves 1.2 kg piece boneless pork belly, skin scored Thinly sliced golden shallot (optional) and wilted spinach, to serve   Piloncillo sauce 30 gm blanched almonds 1 cinnamon quill 50 gm dark chocolate (85% cocoa solids) 30 gm raw sugar 40 gm piloncillo, shaved (see note) 2 pasilla chillies (see note) chipotle chillies (see note) dried ancho chillies (see note)

Method

  • 01
  • Preheat oven to 180C. Place onion, carrot and garlic in a 21cm x 31cm x 5cm-deep roasting pan. Season pork all over with salt, rubbing generously into the skin, and place on top of vegetables. Pour water into pan to come just under halfway up sides of pork belly, cover dish with foil and braise until just cooked (1-1¼ hours). Remove foil, change oven setting to grill and grill until crackling forms (10-15 minutes; keep the pan on the middle shelf). Place pork on a tray, cover bottom and sides of pork (not crackling) with foil and set aside in a warm place to rest (15 minutes). Drain braising liquid (reserve 500ml) and set belly and liquid aside separately (discard vegetables).
  • 02
  • For piloncillo sauce, dry-toast almonds and cinnamon in a frying pan over medium heat, stirring frequently, until toasted (5-6 minutes). Cool, then blend in a blender until finely chopped. Add chocolate, raw sugar and piloncillo, blend until a chunky, crumbly chocolate mass forms, then set aside. Combine reserved braising liquid and chillies in a saucepan, bring to the boil, then reduce heat to low and simmer for 5 minutes. Add chocolate mixture and stir occasionally until chocolate melts, then simmer until thickened (5 minutes). Strain sauce through a sieve, pressing firmly on chillies to extract maximum flavour and heat (discard solids), then keep warm. The sauce should be spicy, sweet and chocolatey.
  • 03
  • Cut the pork into thick slices and serve with piloncillo sauce, shallot and wilted spinach.

Note Piloncillo, an unrefined cane sugar used in Mexican sweets, is available from Fireworks Foods; if it's unavailable, substitute jaggery or a medium-coloured palm sugar. Pasilla, chipotle, guajillo and ancho chillies are available from Monterey Mexican Foods.


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
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 6 people

Drink Suggestion

2010 Mairena Malbec, Mendoza, Argentina.

Featured in

Sep 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.

×