The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Standing rib roast of pork with radicchio


"With any animal you eat, make sure it has had a natural diet," says Evans. "Never is this more important than when it comes to pigs. Search out pasture-reared wherever possible, as not only are they packed with more flavour, but you'll be doing your health a great favour. We like to eat pork often in our family and I find the sweetness of the flesh works perfectly when paired with some bitterness, as in this recipe with radicchio."

You'll need

2 tsp fennel seeds 1 pork rack (about 1.2kg with 5-6 ribs) 2 tbsp melted fat (see note) 80 ml maple syrup 60 ml (1/4 cup) lemon juice 2 garlic cloves, crushed 1 tsp chilli flakes 2 fennel bulbs, trimmed and quartered 1 large radicchio, quartered 1 apple (any variety), skin on, halved top to bottom

Method

  • 01
  • Preheat the oven to 230C. Dry-roast fennel seeds over high heat until fragrant and toasted (30-40 seconds). Coarsely crush with a mortar and pestle, then mix with 2 tsp sea salt flakes. Set aside.
  • 02
  • Place pork on a wire rack placed over a sink, then gently pour 250ml boiling water over skin and pat dry with paper towels. Score the skin along the rib lines with a sharp knife and place pork rack in a lightly greased roasting dish. Drizzle skin with melted fat and rub all over with fennel salt, covering skin and the meat evenly, then roast pork until skin starts to crackle (30 minutes).
  • 03
  • Meanwhile, combine maple syrup, lemon juice, garlic and half the chilli flakes in a bowl. Combine fennel, radicchio and apple in a large bowl, add maple syrup mixture, toss to combine and season to taste.
  • 04
  • Once the pork starts to crackle, reduce oven to 180C and roast pork for a further 20 minutes, then remove half the drippings from the base of the pan, scatter fennel mixture around pork and roast until meat is cooked medium to well done and juices run clear when pierced with a skewer (20 minutes). Transfer pork to a warm tray to rest (10-15 minutes). Meanwhile, toss remaining chilli flakes with fennel mixture and return to oven to roast until fennel is tender (15-20 minutes).
  • 05
  • To serve, slice pork rack into portions, coarsely chop apple and return to fennel mixture, toss to combine and serve with pork.
Note Duck fat, lard, tallow or coconut oil are all good fats that are Paleo-friendly; use whichever you prefer.

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

Aug 2014

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.

×