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.

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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Green lentil soup with lamb ragoût and tomato fondue


You'll need

50 ml olive oil 50 gm smoked ham hock, finely diced 1 carrot, finely chopped 1 onion, finely chopped ½ celery stalk, finely chopped 3 garlic cloves, finely chopped 1 litre (4 cups) chicken stock 250 gm small green lentils, soaked in cold water overnight, drained 1 sprig each rosemary and thyme 250 ml (1 cup) pouring cream   Lamb ragoût 50 ml olive oil 3 lamb shanks (about 325gm each) 1 each carrot, onion and celery stalk, coarsely chopped 3 garlic cloves, coarsely chopped 1 tbsp organic tomato paste 2 vine-ripened tomatoes, coarsely chopped 2 fresh bay leaves 3 black peppercorns 200 ml red wine 100 ml dry white wine 1.5 litres (6 cups) hot chicken stock 2 tbsp (loosely packed) flat-leaf parsley, coarsely chopped   Tomato fondue 6 vine-ripened tomatoes, scored 2 tbsp olive oil 4 golden shallots, finely chopped 1 celery stalk, finely chopped 1 leek, white part only, finely chopped 2 garlic cloves, finely chopped 1 tbsp organic tomato paste 1 sprig each rosemary and thyme 150 ml dry white wine 100 ml tomato juice 5 basil leaves 30 ml sherry vinegar, or to taste

Method

  • 01
  • For lamb ragoût, preheat oven to 150C. Heat half the oil in a large casserole over medium-high heat. Season shanks and cook, turning occasionally, until golden (5-7 minutes), remove shanks and set aside. Add remaining oil to casserole, reduce heat to medium, then add carrot, onion, celery and garlic, sauté until just starting to colour (5-7 minutes). Add tomato paste, sauté until paste darkens (1-2 minutes), then add tomato, bay leaves, peppercorns and wines, cook until slightly reduced (5-7 minutes). Add stock and lamb shanks, cover with foil and roast until shanks are tender and falling from the bone (2½-3 hours), remove from braising liquid, coarsely shred meat (discard bones and sinew), moisten with 125ml braising liquid, season to taste, stir through chopped parsley, set aside and keep warm.
  • 02
  • Meanwhile for tomato fondue, blanch tomatoes until skins split (30 seconds), refresh, remove seeds, coarsely chop and set aside. Heat oil in a large saucepan over medium-high heat, add shallot, celery, leek and garlic and sauté until tender (5-7 minutes). Add tomato paste and herbs and stir occasionally until paste darkens (2-3 minutes). Add chopped tomato, simmer until slightly reduced (3-5 minutes), then add wine and juice. Reduce by half (5-10 minutes), add basil and simmer until thickened (15-20 minutes). Season to taste with freshly ground pepper, sea salt and sherry vinegar, set aside and keep warm.
  • 03
  • Meanwhile, heat oil in a saucepan over medium heat, add ham, vegetables and garlic, sauté until tender (7-10 minutes). Add stock, lentils and herbs and simmer until lentils are tender (20-30 minutes). Add cream, bring to the boil, then blend with a handheld blender until smooth, season to taste and keep warm. Divide ragoût and tomato fondue among bowls, pour in lentil soup and serve hot.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

“Recently on our travels around Australia we dined at Ten Minutes by Tractor on Victoria’s Mornington Peninsula and had the most excellent green lentil soup with lamb ragoût and tomato fondue. We would appreciate it if Stuart Bell would share his recipe with us.”
John Sheppard, Karrinyup, WA

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.

×