GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Standing pork roast with peach and rosemary jelly


You'll need to make the jelly at least a day ahead.

You'll need

8 (about 2.6kg) rib pork rack, frenched (see note) 1 tbsp olive oil   Peach and rosemary jelly 700 gm (about 7) peaches, halved, stones removed, coarsely chopped 2 green apples (such as Granny Smith), coarsely chopped 80 ml (1/3 cup) lemon juice (about 3 lemons), seeds reserved 440 gm ( 2 cups) white sugar 3 sprigs of rosemary

Method

  • 01
  • For peach and rosemary jelly, combine peach, apple, lemon juice, lemon seeds and 2 litres of water in a large saucepan and simmer over low-medium heat, stirring occasionally, for 1 hour. Strain through a sieve double-lined with muslin into a large bowl. You will need 1 litre of liquid. Discard pulp. Combine liquid and sugar in a large saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to medium and simmer for 1 hour or until jelly reaches setting point. To test, place 1 tsp of jelly on a cold saucer in the freezer for 2 minutes until cold, push with a fingertip and if it wrinkles it is ready. Remove jelly from heat and stand for 10 minutes, then skim scum from surface. Add rosemary sprigs and ladle into clean dry jars. Seal and invert for 2 minutes, then turn jars upright and set aside to cool completely. Makes about 2 cups. Store in the refrigerator for up to 3 weeks or until needed.
  • 02
  • Preheat oven to 240C. Using a sharp knife, score pork skin at 5mm intervals, rub with olive oil and season generously with sea salt and freshly ground black pepper. Place pork into a roasting pan, roast for 40 minutes, then reduce heat to 180C and cook for another 40 minutes. Remove from oven, cover loosely with foil and stand for 10 minutes. To serve, carve pork into cutlets and serve with peach and rosemary jelly passed separately.

Note A Frenched rib pork rack has the fat trimmed and bones cleaned. Ask your butcher to do this.


At A Glance

  • Serves 8 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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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

Drink Suggestion

Spicy, cool-climate shiraz.

Featured in

Dec 2006

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

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

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×