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.

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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.

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.

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."

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

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

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Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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At A Glance

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Jan 2016

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