GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Veal with braised leek, pancetta and thyme

You'll need

60 ml (¼ cup) olive oil 100 gm flat pancetta, thinly sliced and cut into 2cm pieces 2 bunches baby leeks, trimmed, peeled and rinsed well 250 ml (1 cup) chicken stock 125 ml (½ cup) dry white wine ¼ cup (loosely packed) thyme leaves 400 gm kipfler potatoes 30 gm butter ¼ cup parsley, coarsely chopped 800 gm veal backstrap, cut into 4 pieces and flattened slightly with a meat mallet


  • 01
  • Heat 1 tbsp oil in a frying pan over medium heat, add pancetta and cook for 2 minutes or until starting to colour. Add leeks and cook for 3 minutes or until starting to wilt, then add stock, wine and thyme and season to taste. Bring to the boil, then reduce heat and cook for 15 minutes or until leek is tender and sauce reduced.
  • 02
  • Cook potatoes in boiling salted water for 10 minutes or until tender. Drain, add butter and parsley and season to taste. Keep warm.
  • 03
  • Meanwhile, in a separate frying pan, heat remaining oil and cook veal, in batches, for 3 minutes each side or until just cooked through. Season to taste. Serve with leeks and potatoes.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

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...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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