The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Walnut and caramelised onion-stuffed pork


You'll need

130 gm (½ cup) pickled sliced Spanish onions (see note) 75 gm walnut pieces, roasted and finely chopped 1 tbsp rosemary sprigs, finely chopped 2 pork fillets (about 400gm each), halved widthways ¼ cup olive oil 3 cloves of garlic, finely chopped 400 gm young cavolo nero, stalks trimmed ½ bunch (about 375gm) of chicory, stalks trimmed 3 tsp fig vincotto (see note) 6 black figs, quartered 100 gm amber walnuts (see note)

Method

  • 01
  • Combine pickled onion, walnuts and rosemary in a small bowl. Place pork fillets on a chopping board and cut down the centre, three-quarters of the way through to butterfly, open, then spoon onion mixture evenly over pork, and tie at 5cm intervals with kitchen string to enclose.
  • 02
  • Heat 1 tbsp olive oil in a frying pan, add pork and cook over high heat, turning occasionally until golden all over. Transfer pork to a roasting pan, season to taste with sea salt and freshly ground black pepper, then cook at 180C for 10 minutes or until pork is just cooked through.
  • 03
  • Heat remaining olive oil in a large frying pan, add garlic, cavolo nero and chicory and cook over medium-high heat for 2 minutes or until just wilted, then add fig vincotto and stir to combine.
  • 04
  • Divide greens among plates, scatter with fig quarters and walnuts, top with pork and serve immediately.

Note Pickled sliced Spanish onions are an Italian antipasto of sliced Spanish onion pickled in white wine vinegar. Available from Fratelli Fresh and continental delicatessens. Fig vincotto is made by reducing grape must until syrupy and ageing with figs and a vinegar mother for four years in oak barrels. Available from Kirk Food Associates. Valley Produce Company amber walnuts are walnut halves coated in caramelised sugar and soy sauce. Available from David Jones Food Halls and delicatessens.


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
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 4 people

Drink Suggestion

2006 Montana Marlborough Sauvignon Blanc.

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Fast summer dinners

recipes

Bullshot

Six fast noodle recipes

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

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

×