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."

Braised lamb neck moussaka


You'll need

100 ml canola oil 2 lamb necks (about 900 gm each) 4 onions, thinly sliced 4 garlic cloves, crushed 50 gm tomato paste 1 litre (4 cups) each lamb stock and veal stock (see note) 400 gm canned crushed tomatoes ½ cinnamon quill Pinch dried oregano 2 desiree potatoes, sliced 5mm thick 2 eggplants, sliced 1 cm thick To taste: freshly grated nutmeg To serve: Greek salad (optional) and Greek-style yoghurt   Cheese sauce 50 gm unsalted butter 50 gm plain flour 550 ml milk 50 gm parmesan, finely grated 50 gm kefalotiri, finely grated (see note)

Method

  • 01
  • Preheat oven to 150C. Heat half the oil in a large casserole over medium-high heat, add lamb neck, season to taste and turn occasionally until golden (3-5 minutes). Remove lamb and set aside. Add onion and garlic to casserole, stir occasionally until golden (7-10 minutes). Add tomato paste and stir continuously for 2 minutes, then add stocks, tomato, cinnamon and oregano and bring to a simmer. Add lamb neck, cover and bake until lamb is tender (2½ hours). Add potato to casserole and bake until potato is cooked through and lamb is very tender (20-25 minutes), set aside to cool.
  • 02
  • Remove lamb and potato from liquid. Coarsely shred lamb (discard bones and sinew) and place in a large bowl. Strain liquid, add braising solids to lamb with enough liquid to moisten (about 2 tbsp), season to taste and set aside.
  • 03
  • Meanwhile, heat remaining oil in a large frying pan over high heat until smoking, fry eggplant in batches, turning once, until golden (1-2 minutes each side), drain on absorbent paper and set aside.
  • 04
  • For cheese sauce, melt butter in a saucepan over medium heat, add flour and stir frequently until combined (1-2 minutes). Add milk 50ml at a time, stirring well after each addition, until all milk is incorporated, then stir occasionally until thick (3-5 minutes). Remove from heat, stir in cheeses, season to taste, set aside and keep warm.
  • 05
  • Increase oven to 180C. Divide eggplant among 6 x 300ml-capacity ovenproof dishes, top with lamb then potato slices then cheese sauce. Bake until golden (25-30 minutes). Season to taste with freshly grated nutmeg and serve immediately with yoghurt and Greek salad, if desired.
Note For information on how to make stocks, click here. Alternatively, substitute good-quality store-bought veal stock. Kefalotiri is a Greek sheep’s milk cheese and is available from select delicatessens.

“The moussaka at The Burlington is even better than the one my mum makes. Would you please ask chef Matthew Kemp for the recipe?”
Georgie Konstandakopoulos, Bondi, 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
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

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×