Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Rabbit with pearl barley risotto and rosemary jus


You'll need

4 rabbit hind legs, de-boned (see note) 100 gm caul (crepinette), soaked in iced water for at least 20 minutes (see note) 200 gm (1 cup) pearl barley 1.5 litres rabbit or chicken stock (see note) 300 ml red wine 1 sprig rosemary 2 tbsp butter   Stuffing 70 gm (1 cup) fresh breadcrumbs 50 gm (1/3 cup) pine nuts 25 gm pancetta, finely chopped 100 gm baby spinach, blanched, excess water squeezed out, finely chopped 1 egg, lightly beaten 1 tbsp olive oil

Method

  • 01
  • For stuffing, combine all ingredients, except oil, season to taste with sea salt and freshly ground black pepper. Preheat oven to 180C.
  • 02
  • Place rabbit legs smooth-side down on work surface, divide stuffing between legs and roll up tightly to enclose stuffing. Remove caul from water and pat dry with absorbent paper. Wrap each leg tightly in caul, trimming to size. Heat oil in a frying pan over medium heat and cook rabbit, turning, for 5 minutes, until lightly golden. Transfer to a lightly oiled oven tray and roast for 20-25 minutes or until cooked through.
  • 03
  • Combine pearl barley and 1 litre of rabbit stock in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 1 hour or until liquid is absorbed and barley is tender. Season to taste.
  • 04
  • In a separate saucepan, heat red wine, remaining stock and rosemary over medium heat, simmer for 20 minutes or until reduced to 200ml, whisk in butter until well combined and season to taste. To serve, spoon barley onto plates, top with rabbit and drizzle with jus.
Note Rabbit is available from butchers. Ask your butcher to de-bone hind legs and reserve carcasses for stock. For rabbit stock, preheat oven to 220C. Cut carcasses into pieces and roast for 1 hour or until golden. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat. Coarsely chop 1 onion, 1 carrot and 1 stalk of celery and sauté for 5 minutes. Add bones, 1 bay leaf, 1 tsp black peppercorns and 4 litres of water. Bring to the boil, reduce heat and simmer for 1 hour. Strain through a fine sieve. Makes 3 litres. Caul is the lining of pig's stomach and is available from select butchers.

"I recently enjoyed a rabbit with pearl barley risotto at Adelaide's Enoteca. Would you please ask chef Peter Kudler for the recipe?''
Lucy Davies, Glenunga, SA

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 4 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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