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 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.

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.

Noma Australia: the first review

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

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

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."

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Noma Australia in the glass: Mads Kleppe, Head Sommelier, Noma

Gourmet Traveller catches up with Noma Australia head sommelier Mads Kleppe.

Neil Perry: Crumbed pork cutlet with sautéed apples, potatoes and sage


You'll need

60 gm (½ cup) plain flour 3 tbsp milk 1 egg 120 gm (1½ cups) day-old white breadcrumbs, dried slightly in the oven 4 pork cutlets, lightly pounded with a meat mallet to flatten slightly 80 ml (1/3 cup) extra-virgin olive oil 60 gm (¼ cup) unsalted butter To serve: lemon wedges   Sautéed apples, potatoes and sage 2 Granny Smith apples, peeled, cored and cut into sixths 300 gm small waxy potatoes, such as pink eye or kipfler, steamed for 20 minutes and peeled 2 garlic cloves, crushed 10-12 sage leaves 80 ml (1/3 cup) extra-virgin olive oil 30 gm unsalted butter, plus 1 tbsp extra 3 tbsp white wine 3 tbsp chicken stock

Method

  • 01
  • Place the flour on a flat plate and season with some sea salt. Whisk the milk and egg together in a bowl. Place the breadcrumbs on a separate flat plate. Dip the pork cutlets in the seasoned flour and shake away any excess flour, then dip into the combined milk and egg. Finish by dipping the cutlets into the breadcrumbs, ensuring the meat and bone are evenly coated. Shake away any excess breadcrumbs.
  • 02
  • Heat half the oil and butter in a frying pan. When the butter is foaming, add two pork cutlets and cook over medium heat until the breadcrumbs are golden. Turn and cook the other side until golden and the pork is just cooked. Place in a warm oven and repeat the process with the remaining two cutlets.
  • 03
  • Heat a pan over medium heat, and sauté the apple, potato, garlic and sage leaves in the oil and butter. When the butter is nut brown, add the wine and cook for 2 minutes, then add the stock and cook for a further 2 minutes. Add the extra butter to the pan, remove from the heat and swirl to incorporate. Season with sea salt and freshly ground pepper.
  • 04
  • Place a chop on each plate, some sautéed potato and apples next to it and serve with a wedge of lemon.

"A great friend of mine says, 'If you want to sell it, crumb it'. He is of course referring to the obsession we all seem to have with crisp food. I have never met anyone who didn't like schnitzel, and this crumbed cutlet is a form of schnitzel. Here, as always, I'm suggesting you take the high road and make your own breadcrumbs, but if you don't want to, just use the bought variety and the result will still be very satisfying. If you can get your hands on some beautiful small kipflers, leave them whole in this recipe. If, instead, you are using pink eyes or similar, you may want to cut them in half." - Neil Perry

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...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×