Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Texas-style barbecue sauce


"True-blue central Texan pitmasters are so passionate about their 'cue, they'll often forgo serving their meat with any sauce at all," says Stone. "Meat smoking is such an art form for them that they'd rather not let anything distract from the complex flavours of a low and slow cook. That said, this tomato-based barbie sauce with perfectly balanced sweetness, heat and acidity is hard to pass up. Serve it on the side." Makes about 1 litre.

You'll need

40 gm butter, coarsely chopped 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tsp sweet paprika ½ tsp mustard powder 250 ml (1 cup) apple cider vinegar 125 ml Bourbon whiskey 375 ml (1½ cups) chicken stock 500 ml (2 cups) tomato sauce 185 gm (¾ cup) light brown sugar 2 tbsp lemon juice 2 tbsp Worcestershire sauce

Method

  • 01
  • Melt butter in a large saucepan over medium heat, add onion and stir until tender (4-5 minutes). Stir in garlic and cook until fragrant (2-3 minutes), then stir in paprika and mustard. Add vinegar and Bourbon, bring just to a simmer and cook for 2-3 minutes. Stir in remaining ingredients, add 1½ tsp sea salt flakes and ½ tsp freshly ground black pepper, increase heat to high and bring to the boil, then reduce heat to medium-low and simmer uncovered, stirring often to prevent scorching, until sauce reduces and thickens slightly (40-45 minutes). Remove from heat, cool briefly, then transfer to a blender and blend on low speed just until smooth (at this stage sauce can be cooled, covered, and refrigerated for up to 2 weeks; reheat and then smoke before using).
  • 02
  • To serve, return sauce to a saucepan, and place in the barbecue with beef brisket, stirring occasionally, until it takes on a smoky flavour (about 20 minutes).

At A Glance

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

Featured in

Jan 2016

You might also like...

Christmas vegetarian recipes

recipes

Spiced mango chutney

Crushed broad beans with garlic and lemon crostini

recipes

Herbed goat’s curd with crudites

Rough olive tapenade with caramelised fennel schiacciata

recipes

Smoked trout mousse with riesling jelly and sour cream sable biscuits

Char-grilled asparagus and haloumi with mint and lemon

recipes

Sauteed greens with fried salami crumbs

conversion tool

 
get the latest news

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

×