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.

Most popular recipes summer 2017

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

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."

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."

Osso buco pies


"One of our more rustic but utterly comforting dishes, osso buco is braised in a rich flavourful broth with fresh porcini mushrooms, white wine, veal stock and thyme until the meat is nearly falling off the bone," says Curtis Stone. "Bone and all, it's then formed into a pie with the braising liquid and encased in a buttery pastry, with the bone forming the vent. To eat, scoop out the marrow from the bone and dig into the pie." The pies can be assembled up to 2 weeks ahead and frozen in an airtight container. Don't thaw; instead, add 10 minutes to the cooking time.

You'll need

1 egg , whisked with 1 tbsp pouring cream, for eggwash   Osso buco filling 6 thick veal shanks (about 340gm each), tied with kitchen string to keep meat attached to the bone 2 tbsp olive oil Plain flour, for dusting 300 ml dry white wine 1 litre (4 cups) veal stock 300 gm flat mushrooms, thickly sliced 4 golden shallots, thinly sliced 8 garlic cloves, finely chopped 6 thyme sprigs   Buttery pastry dough 330 gm plain flour 3 tsp caster sugar 225 gm cold unsalted butter, cut into 1cm cubes

Method

  • 01
  • For osso buco filling, preheat oven to 140C. Season shanks to taste, lightly dust with flour and shake off excess. Heat oil in a wide casserole over medium-high heat, add shanks to pan and brown well all over (6-8 minutes), then set aside. Deglaze pan with wine, scraping base of pan, then add stock, mushrooms, shallot, garlic and thyme. Return osso buco to the casserole, season to taste, cover and braise in the oven, turning meat halfway through cooking, until> meat is fork tender (3-3½ hours). Cool osso buco in braising liquid, skim off fat that rises to top and discard thyme.
  • 02
  • For buttery pastry dough, pulse flour, sugar and ½ tsp fine sea salt in a food processor to combine. Add butter and pulse just until butter forms pea-sized pieces (do not overprocess), then continue to pulse, adding 80ml iced water until clumps of dough form, adding more water 1 tbsp at a time if necessary. Transfer to a work surface, bring dough together and divide into 6 equal pieces and shape into discs. Wrap individually in plastic wrap and refrigerate for 30 minutes to rest. Dough will keep refrigerated for a day, or frozen for a month.
  • 03
  • Preheat oven to 200C. Divide braising liquid and mushrooms among six 4cm-deep, 13cmdiameter baking dishes. Remove string from shanks and place a shank in each dish.
  • 04
  • Roll out each dough disc to a 16cm round on a floured work surface and cut a hole in the centre with a 5cm cutter. Lightly brush rims of dishes with eggwash, place a pastry round over each, with hole in dough over bone. Press pastry edges to seal and brush tops with eggwash. Place on a baking tray and bake until pastry is deep golden and filling is bubbling (30-35 minutes). Cool pies briefly on a wire rack, then serve.

At A Glance

  • Serves 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 6 people

Drink Suggestion

2008 Proprietà Sperino Nebbiolo, Lessona, Piedmont – notes of bright red cherry, tobacco, rose and firm yet silky tannins help lift and complement this rich meat pie.

Featured in

Sep 2016

You might also like...

Chicken with buckwheat and mushrooms

recipes

Parmesan-crumbed mushrooms with aioli

Christine Manfield's five-spice duck and shiitake pies

recipes

Christine Manfield's five-spice duck and shiitake pies

conversion tool

 
get the latest news

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

×