The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Rigatoni with braised pork, tomato and olives

You'll need

1½ tbsp olive oil 1 each onion, leek and celery stalk, finely chopped 350 gm mild pancetta, finely chopped 150 ml Madeira 800 gm canned crushed tomatoes 1 kg boneless pork shoulder, cut in half 200 gm black Ligurian olives, pitted 30 gm butter, coarsely chopped 1½ tbsp (firmly packed) marjoram leaves, plus extra to serve 750 gm dried rigatoni To serve: finely grated parmesan


  • 01
  • Preheat oven to 120C. Heat olive oil in a large casserole over medium heat, add onion, leek and celery and stir occasionally until tender (7-8 minutes). Add pancetta and stir occasionally until golden (6-7 minutes). Add Madeira, simmer until reduced by half (1-2 minutes), add crushed tomato, bring to the simmer, season to taste, add pork shoulder, cover and braise in oven, turning once, until very tender (3 hours). Remove pork and, when cool enough to handle, coarsely shred and set aside.
  • 02
  • Process cooking liquid in a food processor or mouli to a purèe, transfer to a saucepan over medium heat and simmer until reduced to a thick sauce (10-12 minutes). Stir in pork, olives, butter and marjoram, season to taste and keep warm.
  • 03
  • Cook rigatoni in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, toss through pork mixture, and serve hot scattered with parmesan and extra marjoram leaves.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

"I'm still thinking about James Kidman's pork rigatoni which I enjoyed at the Sculpture Garden Restaurant at Canberra's National Gallery. Would you kindly share the recipe?"
Bianca Phillips, 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 8 people
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
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 8 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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