Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Perfect match: slow-roasted lamb with grenache


You'll need

2 tbsp currants 2 tbsp red wine vinegar 60 ml (¼ cup) olive oil 2 onions, finely chopped 4 garlic cloves, thinly sliced ¼ cup rosemary, coarsely chopped 120 gm coarse breadcrumbs from day-old sourdough 60 gm parmesan, finely grated 45 gm (¼ cup) pine nuts 1 boneless lamb leg (about 1.5kg) 125 ml dry white wine   Buttered parsnip 1 kg parsnip, core removed, coarsely chopped 1 kg swede, coarsely chopped 120 ml pouring cream 60 gm butter, coarsely chopped 2 rosemary sprigs 1 garlic clove, halved horizontally   Braised borlotti beans 2 tbsp olive oil 4 garlic cloves, thinly sliced 500 gm podded borlotti beans (about 1kg unpodded 500 ml (2 cups) chicken stock 1 bunch (about 400gm) chicory, trimmed

Method

  • 01
  • Soak currants in vinegar in a bowl (30 minutes). Heat oil in a frying pan over medium heat, and onion and garlic, stir occasionally until tender (7-8 minutes), add rosemary, stir until fragrant (1-2 minutes) and set aside to cool. Add breadcrumbs, parmesan, pine nuts and currant mixture, stir to combine and season to taste.
  • 02
  • Preheat oven to 150C. Place lamb leg on a work surface, press stuffing over lamb, season to taste and roll to enclose stuffing. Tie with kitchen string, place in a casserole, add wine, cover and roast until tender (4-5 hours).
  • 03
  • Meanwhile, for buttered parsnip, steam parsnip and swede until tender (25-30 minutes). Stir cream, butter, rosemary and garlic in a saucepan over medium heat until warm. Strain into parsnip mixture (discard rosemary and garlic), mash to combine, season to taste and keep warm.
  • 04
  • For braised borlotti beans, heat oil in a frying pan over medium heat, add garlic and stir occasionally until tender (3-4 minutes). Add borlotti beans and stock, season to taste and simmer until beans are tender (10-12 minutes). Add chicory, cook until tender (4-6 minutes) and season to taste. Serve hot with buttered parsnip and slow-roasted lamb.

The ingredients and the cooking methods in this dish read like a description of the flavour of a good, rustic, earthy red wine made from grenache, either starring solo as a varietal wine or with support from one or more of its Rhône Valley stablemate grapes: syrah (shiraz), mourvedre (mataro), cinsault or carignan. The sweet fattiness and pungency of the lamb itself echo the inherent sweetness and perfume of the grenache grape, and these same qualities are underlined by the currants, pine nuts and garlic. The deep savoury earthiness of grenache et al is there in the root vegetables, deepened by the addition of butter, and in the dry starchiness of the borlotti beans. And the spicy, stemmy, undergrowthy edge that makes so many grenache-based wines such a joy to drink is picked up by both the rosemary in the stuffing and the braised autumn greens. The only thing to do now is decide which classic wine region you want your grenache wine to come from - one of its spiritual homelands in Europe, such as France's Rhône Valley, or one of Australia's warm veteran grenache-growing districts, such as the Barossa or McLaren Vale.


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

Mar 2012

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×