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.

Australia's top 20 rieslings
22.02.2017

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.

Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Mezze


You'll need

  Lemon, honey and fennel pork skewers 1 kg piece of boneless female pork belly, cut into 2cm pieces 125 gm honey 2 lemons, juice only 2 tsp crushed fennel seeds 12 vine leaves in brine, drained, halved   Haydari 500 gm sheep’s milk yoghurt 1/3 cup finely chopped dill 55 gm (1/3 cup) finely chopped walnuts 1 tbsp finely chopped mint 1 tbsp lemon juice 1 garlic clove, finely chopped   Köfte 400 gm each finely minced lean beef and lean lamb 75 gm fine fresh breadcrumbs ½ cup finely chopped mint 3 garlic cloves, finely chopped 2 tbsp dried oregano 1 tsp each ground cumin and ground coriander Large pinch chilli powder   Cucumber salad 2 tbsp caramelised red wine vinegar (see note) 2 tbsp extra-virgin olive oil 1 tbsp honey 2 Lebanese cucumber, peeled ¼ cup each (firmly packed) chervil, dill and flat-leaf parsley, finely chopped

Method

  • 01
  • For lemon, honey and fennel pork skewers, combine pork, honey, lemon juice and fennel seeds in a non-reactive dish. Season liberally with freshly ground black pepper and toss to combine. Cover with plastic wrap and refrigerate overnight.
  • 02
  • Meanwhile, for haydari, place yoghurt in a fine sieve over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard drained liquid and transfer yoghurt to a bowl. Add remaining ingredients, season to taste and refrigerate until required.
  • 03
  • Drain pork and thread 3 pieces onto a skewer, separating each with a folded piece of vine leaf. Refrigerate until required. Makes about 12 skewers.
  • 04
  • For köfte, combine ingredients in a bowl. Fry a small amount of mixture in a small non-stick pan to check for seasoning, then season mix to taste and roll mixture into golf-sized balls. Makes about 26.
  • 05
  • Preheat a barbecue or char-grill pan over medium-high heat. Cook skewered pork and köfte, turning occasionally until cooked through (15 minutes).
  • 06
  • For cucumber salad, combine ingredients in a bowl and toss until honey dissolves. Serve with köfte, pork skewers and haydari.
Note Caramelised red wine vinegar is available from select delicatessens. If unavailable, substitute with a good-quality cabernet sauvignon vinegar.

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
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 8 people

Drink Suggestion

Assyrtiko, a crisp Greek white, or a crisp, dry Hunter semillon.

Featured in

Jan 2009

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×