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.

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.

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.

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.

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.

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.

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.

Roasted bone marrow with sweet and sour shallots and buttermilk


"People often ask me what I'd eat for my last meal and I can say for certain that bone marrow is in the mix," says Curtis Stone. "Inspired by the 'butchers' scraps' section on our bar menu at Gwen, this dish strikes a beautiful balance between primal and elegant, but bone marrow is something people don't often cook at home. Let's change that because it's affordable and simple to cook. Known as the 'butter of the gods', bone marrow is velvety smooth and spreads like jelly on a piece of bread." Begin this recipe two days ahead to soak the bone marrow.

You'll need

4 15cm centre-cut veal marrow bones, halved lengthways (see note) 185 ml (¾ cup) veal demi-glace (see note) 4 thick slices sourdough, toasted, halved crossways (8 pieces total) Finely chopped chives, chive batons and chervil, to serve   Sweet and sour shallots 185 ml (¾ cup) sherry vinegar 185 ml (¾ cup) white wine vinegar 2 tbsp caster sugar 2 tbsp light brown sugar 8 golden shallots, finely chopped   Buttermilk purée 250 ml (1 cup) buttermilk 150 ml thickened cream 4 gm agar-agar (see note) ¼ tsp xanthan gum (see note)

Method

  • 01
  • Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.
  • 02
  • For sweet and sour shallots, bring vinegars, sugars and 1½ tsp salt to the boil in a saucepan, whisking to dissolve sugar. Stir in shallot, reduce to a simmer and cook, stirring occasionally, until reduced to a jammy consistency (20-25 minutes). Cool to room temperature, cover and refrigerate until required.
  • 03
  • For buttermilk purée, process buttermilk, cream and agar-agar in a high-speed blender for 30 seconds, transfer to a large saucepan, bring to the boil and boil for 1 minute to hydrate agar-agar. Pour into a wide shallow pan and refrigerate until set (1¾-2 hours). Break into smaller pieces, transfer to a blender and process on high speed until smooth. Sprinkle in xanthan gum and ½ tsp salt and blend to combine. Transfer to a squeeze bottle or piping bag and refrigerate until required.
  • 04
  • Preheat a grill to high. Drain marrow bones and pat dry with paper towels. Place cut-side up on a wire rack in a roasting pan, season to taste and grill on a low rack until heated through and the tip of a small knife inserted into marrow for 20 seconds feels hot (6-7 minutes), then grill closer to heat until top of marrow is golden brown (2 minutes).
  • 05
  • Combine demi-glace and ¼ cup sweet and sour shallots in a small saucepan and bring to the boil. Simmer until reduced by half (4-5 minutes). Brush a little on bone marrow, and scatter bone marrow with finely chopped chives.
  • 06
  • Spread about 2 tsp sweet and sour shallot on each piece of toast, pipe dots of buttermilk purée on top and scatter with chervil and chive batons and serve with bone marrow.

At A Glance

  • Serves 8 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 8 people

Additional Notes

You’ll need to order marrow bones in advance from your butcher and ask for them to be cut through the middle. Demi-glace is available from some butchers. If it’s unavailable make your own by simmering 1 litre good beef stock with 1 tbsp red wine until reduced to 1 cup. Agar-agar and xanthan gum are available from select health-food shops and Asian supermarkets.

Drink Suggestion

Recaredo Turo d’en Mota Cava, Catalonia – not released until at least 10 years after the vintage, cava keeps a lively quality while developing flavours of roasted macadamia nut and baked Granny Smith apple, with acidity to cut through this rich dish.

Featured in

Sep 2016

You might also like...

New spring recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Spring salad recipes

recipes

Kingfish and scallop ceviche with tomato oil

Party season recipes

recipes

Veal carpaccio with ruby grapefruit and celery salad

Spring picnic recipes

recipes

Pea and mint risotto

Charcuterie recipes

recipes

Lamb and artichoke fricassee

Recipes with asparagus

recipes

Patouda

Recipes with scallops

recipes

Xerotigana

Spring recipes

recipes

conversion tool

 
get the latest news

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

×