Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Braised intercostal 3am buttermilk rolls


You'll need

60 ml (¼ cup) olive oil 300 gm beef intercostals (see note) 2 golden shallots, finely chopped 1 carrot, finely chopped ½ celery stalk, finely chopped 2 garlic cloves, finely chopped 1 rosemary sprig 250 ml red wine 1 litre veal stock, plus extra as needed   3am buttermilk rolls 5 gm (1¾ tsp) dried yeast 290 gm bread flour 190 ml buttermilk, warmed 60 ml (¼ cup) canola oil 1½ tbsp caster sugar ¼ tsp baking powder ½ egg and 1 tbsp milk, for eggwash   Coleslaw 60 gm each red cabbage and white cabbage, finely shaved on a mandolin 1 tbsp coarsely chopped flat-leaf parsley 1 tbsp white wine vinegar 1 tsp finely grated horseradish 70 ml extra-virgin olive oil   Crisp shallots For deep-frying: vegetable oil 3 golden shallots, thinly sliced on a mandolin For dusting: plain flour

Method

  • 01
  • Heat 40ml oil in a large saucepan over medium-high heat. Add beef and cook, turning occasionally, until browned (3-5 minutes), then transfer to a plate. Add shallot, carrot, celery, garlic, rosemary and remaining oil to pan and stir occasionally until tender (5-7 minutes). Return beef to pan, add wine and simmer until reduced by half (15-20 minutes). Add 1 litre stock, reduce heat to low and simmer until beef is very tender (3½-4 hours; if liquid reduces too much, add a little extra stock). Remove beef, increase heat to medium-high and reduce liquid until thick (30-35 minutes). Shred beef (discard sinew) and return to pan, stir to combine, season to taste, then set aside.
  • 02
  • For 3am buttermilk rolls, stir yeast and 35ml warm water in a large bowl to combine and set aside until foamy. Add flour, buttermilk, oil, sugar, baking powder and 1 tsp sea salt flakes and mix to a dough. Transfer to a work surface and knead until smooth and elastic (8-10 minutes). Place in a lightly greased bowl, turn to coat, cover with plastic wrap and set aside until doubled in size (1-1½ hours). Knock back dough, divide and roll into 12 balls. Place 4cm apart on oven trays lined with baking paper and set aside until doubled in size (30 minutes). Preheat oven to 205C. Brush rolls with eggwash and bake until golden (15-17 minutes), then set aside to cool.
  • 03
  • For coleslaw, combine cabbage and parsley in a large bowl. Whisk vinegar and horseradish in a bowl, add oil in a thin steady stream, whisking continuously until incorporated, then season to taste. Drizzle onto cabbage, toss to combine and set aside.
  • 04
  • For crisp shallots, heat oil in a deep saucepan to 180C. Dust shallot in flour, shaking off excess, and deep-fry in batches, stirring occasionally, until golden (30 seconds-1 minute). Drain well on absorbent paper.
  • 05
  • Halve rolls and fill with beef, coleslaw and crisp shallots, season to taste and serve.
Note Beef intercostal meat, or rib fingers, is cut from between ribs; it’s available from select butchers. You may need to order ahead.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

“I have a new weakness: Guy Grossi’s intercostal 3am rolls at Ombra. Please print the recipe.”
Anthony Liew, St Kilda, Vic

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 12 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 12 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×