Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Beef cheek ravioli with mandarin mustard fruits


You'll need

2 tbsp extra-virgin olive oil 1 kg beef cheeks, trimmed and cleaned 2 carrots, peeled and coarsely chopped 1 onion, peeled and quartered 1 stalk celery, coarsely chopped 10 cloves garlic, peeled 4 ripe Roma tomatoes, quartered 2 sprigs rosemary ¼ (about 10g) bunch thyme sprigs 1 bunch flat-leaf parsley, leaves picked and stalks reserved 2 fresh bay leaves 1 litre (4 cups) veal stock 500 ml (2 cups) shiraz or cabernet 250 ml (1 cup) balsamic vinegar 2 tbsp mandarin mustard fruits, finely chopped (see note) 1 egg, lightly beaten To serve: extra-virgin olive oil To serve: finely grated Parmigiano-Reggiano   Fresh pasta 500 gm ‘00’ flour (see note) 5 eggs, lightly beaten

Method

  • 01
  • Preheat oven to 170C. Heat olive oil in a large heavy-based casserole over medium heat, add beef cheeks and cook for 5 minutes, turning occasionally or until brown all over, then transfer to a plate and keep warm. Add carrot, onion, celery and garlic to casserole and cook for 10 minutes or until soft but not coloured, add tomatoes and place beef cheeks on top, season to taste with sea salt and freshly ground black pepper. Add rosemary, thyme, parsley stalks, bay leaves, stock, wine and vinegar. Cover and roast for 3 hours or until beef cheeks are falling apart. Cool to room temperature.
  • 02
  • Remove beef from pan and, using two forks, finely shred meat. Finely chop ½ cup reserved flat-leaf parsley leaves and add to beef with mustard fruits, season to taste and set aside. Strain cooking liquid (makes about 1 litre), cool and refrigerate until cold, then skim fat from surface and discard. Place liquid in a saucepan over medium heat and bring to the boil, then reduce heat and simmer for 1½ hours, skimming until reduced to 500ml.
  • 03
  • For pasta, place flour in a bowl and make a well in the centre, add eggs and, using hands, mix to form a dough. Turn onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 20 minutes, then halve dough. Using a pasta machine at the widest setting, working with one piece of dough at a time, lightly flour and feed dough through rollers, reducing settings notch by notch, feeding and rolling dough until it reaches the second-last notch and the dough is almost translucent. Then cut into fifty 9cm squares and place on lightly floured tray between pieces of lightly floured baking paper.
  • 04
  • Bring beef cheek filling to room temperature. Place the pasta squares on a lightly floured work surface. Using hands, soften beef cheek filling. Working with 1 square at a time, place 1 tbsp of beef cheek filling diagonally over half the square, spreading filling to form a triangle, leaving a 5mm border. Brush edges with egg, fold over corner to corner and seal. Repeat with remaining pasta squares and filling. Place ravioli in a single layer on a floured tray until ready to use.
  • 05
  • To serve, coarsely chop remaining parsley leaves. Warm reduced cooking liquid in a saucepan for 2-3 minutes over medium to high heat. Cook ravioli in boiling salted water for 2 minutes or until ravioli floats and is cooked through, remove with a slotted spoon, drain and arrange on plates. Spoon over sauce, drizzle with extra-virgin olive oil and scatter with remaining parsley and Parmigiano-Reggiano.
Note '00' flour is a highly refined wheat flour with low protein content, ideal for smooth pasta dough. Available from delicatessens. Mandarin mustard fruits are mandarins preserved in a heavy mustard-flavoured syrup. Available from select delicatessens.

"A highlight of an evening at Coast recently was a steaming bowl of chef Jonathan Barthelmess's beef cheek ravioli. Would it be possible to ask for the recipe?"
Ella Kennedy, Paddington, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 10 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 10 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×