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.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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."

Borsch


You'll need

1 beef shin (about 1.4kg), halved (see note) 30 gm lard 1 onion, finely chopped 1 carrot, diced 1 celery stalk, diced 2 garlic cloves, finely chopped 1.5 litres (6 cups) good-quality beef stock 1 Desiree potato, cut into 1cm dice 4 beetroot (about 150gm each), scrubbed 150 gm white cabbage (about ¼ small), cut into julienne To serve: sour cream, dill sprigs and rye sourdough

Method

  • 01
  • Place beef shin in a saucepan, add water to cover, bring to the simmer over medium-high heat and simmer for 2 minutes. Skim scum, drain (discard stock) and set beef aside.
  • 02
  • Heat lard in a large casserole over medium heat, add onion, carrot, celery and garlic and stir occasionally until translucent (4-5 minutes). Add stock, bring to the simmer, add beef, reduce heat to low, cover and simmer until the meat starts to fall from the bone (1½-2 hours), adding potato in the last 30 minutes of cooking. Remove beef, set aside to cool, then when cool enough to handle, shred meat (discard bones and sinew) and return to soup.
  • 03
  • Meanwhile, combine beetroot, vinegar and 2.5 litres water in a saucepan over medium heat, bring to the simmer, season to taste and simmer until beetroot are tender (50 minutes-1 hour). Drain, set aside to cool, then when cool enough to handle, peel beetroot, cut into julienne and set aside.
  • 04
  • Add beetroot and cabbage to soup. Simmer over medium heat until tender (10-15 minutes), season to taste, divide among bowls, top with sour cream and dill and serve with rye sourdough.

Note Ask your butcher to cut the beef shin for you.


Borsch. Borscht, bortsch, borstch. However you choose to spell it, there's no question this deep magenta-hued beetroot soup is an eye-catcher. The jury is still out on borsch's origins, but most food historians agree that the cold climes of Ukraine - where it's regarded as the national soup - are most likely where it was first supped.

Many Central and Eastern European countries have since added different ingredients to make this soup their own. In Poland, borsch is a clear broth, while in Belarus it's a chunky soup made with the addition of tomatoes. But in Ukraine there are more kinds of borsch than anywhere else in the world, with variations documented from Kiev to Odessa and almost everywhere in between. One version contains dried white beans, another is flavoured with spicy sausage or chopped ham. It can be made with beef, pork, chicken or goose stock, and then there's the vegetarian version, based on mushroom stock, that's made on religious fast days.

Common to all variations, though, and playing a major role in imparting colour and an earthy flavour, is the key ingredient of beetroot. The traditional slightly sour taste of borsch comes from pickling the beetroot, and you can increase the intensity of the sourness by adding a little of the pickling juice to the broth at the end of cooking.

Our recipe, based on one of the many Ukrainian variants, is rich with gelatinous slow-cooked beef shin, flavoursome beef stock, cubes of almost melting potato and chunks of cabbage. While we've sautéed our vegetables in plain lard, it's also common to add yet more flavour to the fat by pounding it with garlic, onion and parsley. Many countries serve this soup with smetana (sour cream) and pampushki (little buns topped with garlic).

Making borsch takes time because it requires long, slow simmering to extract maximum flavour and richness. That said, it's one of those dishes that's just as good, if not better, the next day, because the flavours develop over time. And while it's common to serve borsch chilled, our money is on serving it piping hot during the cooler months.

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

Featured in

May 2012

You might also like...

Laugenbrezel

recipes

Cassoulet

Jerk chicken with coconut rice and pineapple relish

recipes

Cinnamon sugar doughnuts

Chinese spring rolls

recipes

Chocolate mousse with pink grapefruit and vanilla cream

Tortillas

recipes

conversion tool

 
get the latest news

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

×