The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Oxtail stew (Coda alla vaccinara)


You'll need

2.5 kg lean oxtail, cut into pieces at joints 60 ml (¼ cup) extra-virgin olive oil 20 gm lardo, finely chopped (see note) 1 small onion, thinly sliced 2 cloves garlic, finely chopped 3 whole cloves 250 ml (1 cup) white wine 2 kg canned tomatoes   Polenta 1 litre (4 cups) chicken stock 250 gm polenta 50 gm butter   Celery sauce 1 celery, leaves removed and stalks stringed and cut into 8cm lengths 1 small handful of Sicilian sultanas 12 pine nuts 20 gm dark chocolate, grated

Method

  • 01
  • Rinse oxtail under cold running water and pat dry with absorbent paper. Heat olive oil and lardo in a large heavy-based saucepan over medium heat, add oxtail and cook, turning occasionally, for 10 minutes or until brown. Add onion, garlic and cloves and season to taste with sea salt and freshly ground black pepper. Cook for 5 minutes, add white wine, reduce heat to low, cover and cook for 15 minutes or until onion is soft and white wine has reduced to one third. Add tomatoes, cover and cook gently for 5-6 hours, or until meat is almost falling off the bone.
  • 02
  • For polenta, bring chicken stock to the boil, sprinkle over polenta and cook, stirring, for 10 minutes or until it reaches a porridge-like consistency. Add butter and season to taste. Pour into a baking paper-lined 20cm x 20cm baking tray and stand until set.
  • 03
  • For celery sauce, steam celery in a steamer over boiling water for 10 minutes or until celery is tender. Remove oxtail from sauce and set aside. Add celery, sultanas, pine nuts and chocolate to sauce and bring to the boil over medium heat. Reduce heat and cook for 30 minutes or until sauce thickens, then return oxtail to pan and cook until warmed through.
  • 04
  • To serve, warm polenta in oven, then slice into 2cm-thick pieces, arrange on plates and spoon over oxtail.
Note Lardo or pork back fat is available from butchers and select delicatessens, but may need to be ordered ahead.

"A highlight of my recent trip to Rome was an evening at Checchino Dal 1887. Is it possible to track down Francesco Mariani's recipe for oxtail stew?"
Tristan Dunn, Newtown, 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 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×