The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Black beans and cabbage

You'll need

200 gm (1 cup) dried black turtle beans, soaked overnight in cold water 125 ml (½ cup) olive oil 150 gm Savoy or white cabbage, thinly sliced 1 small onion, finely chopped 1 celery stalk, finely chopped 4 garlic cloves, finely chopped 2 chorizo, diced 100 gm piece of bacon, diced ¼ cup torn flat-leaf parsley leaves 1 tbsp sherry vinegar, or to taste


  • 01
  • Drain beans, rinse under cold running water and combine in a saucepan with enough water to cover generously. Bring to the boil over medium-high heat, then reduce heat to low and simmer until beans are just tender (40-50 minutes).
  • 02
  • Meanwhile, heat 100ml oil in a frying pan over medium heat, add cabbage, onion, celery and garlic, sauté until just golden (8-10 minutes), remove from pan and set aside. Add chorizo and bacon to pan with remaining oil, sauté until golden (8-10 minutes), set aside.
  • 03
  • Drain beans (reserve 60ml liquid), return beans and reserved liquid to pan, add onion mixture, chorizo mixture, parsley and vinegar, season liberally or to taste, stir to combine and serve warm.

The prized black beans used in the Basque country, from Tolosa, are difficult to get in Australia, so we've used black turtle beans instead. Cabbage and leeks are abundant in Basque cooking. In the Basque country, you might find this dish with morcilla (blood sausage) and ribs that are slowly cooked and served whole with the beans. You'll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 6 people

Drink Suggestion

Old-fashioned red Rioja.

Featured in

Oct 2009

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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