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.

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.

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.

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.

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.

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."

Rabbit broth with rabbit and barley dumplings


"This is a full-flavoured broth with daintily wrapped rabbit dumplings for those of us with time on our hands and friends we really love," says Moran.

You'll need

1 rabbit (1.5kg; you may need to order it ahead) 100 ml olive oil 3 each large onions, large carrots and celery stalks, thinly sliced 1 garlic head, 3 cloves finely chopped, remainder coarsely chopped 250 ml dry white wine 4 litres chicken stock 1 tsp juniper berries, crushed 6 peppercorns 1 fresh bay leaf 100 gm pearl barley 2 eggwhites, plus 1 extra, lightly whisked, for brushing 300 ml pouring cream ¼ cup French tarragon, finely chopped ¼ cup finely chopped chives Finely grated rind of 1 orange 24 cavolo nero leaves (about 2 bunches)

Method

  • 01
  • Pull kidneys and liver from rabbit carcass then, using a sharp boning knife, debone rear legs, loins and fillets off saddle (don’t bother scraping meat off the thinner front legs – these can be poached in the stock and served separately alongside the broth). Reserve bones.
  • 02
  • Heat oil in a large wide saucepan, add rabbit bones, onion, carrot, celery and coarsely chopped garlic, and cook over high heat, stirring as needed, until golden (20-30 minutes). Deglaze pan with wine, then add chicken stock, juniper berries, peppercorns and bay leaf, and bring to the boil. Reduce heat to low, add front legs of rabbit and simmer until meat is completely tender (30-40 minutes), remove legs and keep warm. Continue simmering stock until flavoursome (1½ hours), then strain and keep warm.
  • 03
  • Meanwhile, dry-roast barley in a small saucepan over a medium heat until golden and nuttily fragrant (4-6 minutes). Add 500ml stock, bring to the boil, then reduce heat to low and simmer, covered, until tender and stock has been absorbed (45 minutes to 1 hour). Pour barley onto a wide plate to cool.
  • 04
  • Dice loin and fillet into 5mm pieces and set aside. Cut rear leg meat into rough 2cm chunks and process in a food processor until finely chopped, then add eggwhites and 1 tsp salt, and process to a purée. Transfer to a bowl, add cooked barley, finely chopped garlic, cream, tarragon, chives, orange rind and diced loin and fillet meat, season with freshly cracked black pepper, then beat well with a wooden spoon to incorporate. Test mix for seasoning by poaching a small teaspoonful of the mixture in simmering stock.
  • 05
  • Blanch cavolo nero in a saucepan of salted water (2-3 minutes), then refresh in cold water. Pat leaves dry with paper towels, then cut away central stalk so you are left with 2 pieces from each leaf. Brush each piece with eggwhite, then place a small tablespoonful of rabbit mixture on top and roll to enclose. Set aside on a tray in the refrigerator and repeat with remaining leaves and rabbit mixture.
  • 06
  • Bring remaining stock to a simmer over medium-high heat, season to taste, then add dumplings in batches and poach until cooked (2-3 minutes; scrape together the last of the mix for a tester and cut in half to check). Divide among warmed bowls. Strain broth again, ladle into bowls and serve, with the addition of the tender front legs for two favourite guests.

At A Glance

  • Serves 10 - 12 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 10 - 12 people

Drink Suggestion

2013 Lethbridge Pinot Gris.

Featured in

Jun 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×