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.

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.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Flourless apple, almond, raisin and ginger cake

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Cuban sandwich


You'll need

300 gm pork shoulder, cut into 4cm pieces ½ tsp each dried chilli flakes, ground cinnamon and smoked paprika 100 ml olive oil 125 ml (½ cup) whole-egg mayonnaise 1 tbsp wholegrain mustard 4 ciabatta rolls or soft rolls 100 gm kasundi (see note) 60 gm cheddar, coarsely grated 1 carrot, coarsely grated 12 cornichons, thinly sliced, plus extra to serve 8 cos lettuce leaves

Method

  • 01
  • Preheat oven to 150C. Combine pork, spices, ½ tsp salt and three-quarters of the oil in a casserole. Stir to combine, cover and roast in oven until pork is tender and pulls apart easily (3-4 hours). Drain excess liquid, shred pork and set aside.
  • 02
  • Meanwhile, combine mayonnaise and mustard in a bowl and set aside.
  • 03
  • Heat remaining oil in a large frying pan over medium-high heat, add pork and stir occasionally starting to crisp (2-3 minutes). Set aside.
  • 04
  • Increase oven to 180C. Split rolls in half and warm in oven (2-3 minutes). Spread bases with kasundi, then top with cheddar, pork, carrot, cornichons and lettuce. Spread tops with mayonnaise, sandwich and serve with extra cornichons.
Note Kasundi is an Indian tomato relish available from select delicatessens. If it’s unavailable, substitute spiced relish.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

“There’s no better combination of flavours than in the Cuban at Pope Joan. As the menu says: ‘pulled pork, pickles ‘n’ cheese’. Please share.”
Brendan Stevens, via email

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
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 4 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×