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.

Noma Australia: the first review

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

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.

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.

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."

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.

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

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.

Meat loaf with tomato salsa


This meat loaf goes perfectly with bread and butter pickles, a green salad and English mustard.

You'll need

1 tbsp butter 1 tbsp extra-virgin olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 celery stalk, finely chopped 2 tsp Worcestershire sauce 350 gm minced pork 350 gm minced veal 1 thick slice ciabatta bread, soaked in cold water, crumbled ½ cup loosely packed flat-leaf parsley leaves, finely chopped 1 free-range egg, lightly beaten 3 hard-boiled eggs 20 (about 50 gm) thin pancetta slices   Tomato salsa 4 vine-ripened tomatoes 4 cloves garlic 1 sprig thyme 60 ml (1/3 cup) extra-virgin olive oil 1 tbsp red wine vinegar To serve: green salad, bread and butter pickles and English mustard

Method

  • 01
  • To make tomato salsa, preheat oven to 180C. Place tomatoes, garlic and thyme on a baking tray. Season generously with sea salt and freshly ground black pepper and drizzle with half the olive oil. Roast for 35-40 minutes. Cool, then transfer tomatoes and garlic to a chopping board and roughly chop. Transfer to a bowl, adjust seasoning, add red wine vinegar and remaining olive oil and combine well.
  • 02
  • To make meat loaf, preheat oven to 200C. Melt butter and olive oil in a frying pan over medium heat. Add onion, garlic and celery and cook, stirring, for 5 minutes until softened. Add Worcestershire sauce and cook, stirring, for I-2 minutes. Transfer to a large bowl. Add pork, veal, bread, parsley and egg and season generously with sea salt and freshly ground black pepper. Mix to combine with your hands.
  • 03
  • Place pancetta slices, overlapping, in a 5-cup terrine mould. Place half the meat loaf mixture in the mould and press down. Add eggs and cover with remaining meat loaf mixture. Place mould in a baking tray. Pour boiling water into the tray so that it comes halfway up the sides of the mould.
  • 04
  • Bake in a preheated oven at 200C for 50 minutes or until a meat thermometer registers 68C when inserted in the middle. Remove from oven and allow to cool, covered with foil, for 5 minutes. Serve either hot or cold with tomato salsa, green salad, bread and butter pickles and English mustard.

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
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 4 people

Featured in

Apr 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×