The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Emma Knowles' Bolognese sauce


You'll need

50 ml olive oil 750 gm coarsely minced veal 250 gm coarsely minced pork 100 gm round mild pancetta, finely chopped 50 gm butter, coarsely chopped 1 carrot, finely chopped 1 onion, finely chopped 1 celery stalk, finely chopped 2 garlic cloves, finely chopped 15 gm dried porcini mushrooms, broken into small pieces 2 sage sprigs 2 oregano sprigs, plus extra leaves to serve 100 gm tomato paste 150 ml red wine 650 ml beef stock (or water) 400 gm canned whole tomatoes 100 ml pouring cream 2 tsp aged red wine vinegar To serve: finely grated Parmigiano-Reggiano

Method

  • 01
  • Heat olive oil in a large saucepan over medium-high heat, add minced veal, minced pork and pancetta, season to taste, increase heat to high and cook until liquid evaporates and meat browns (10-15 minutes). Scatter over butter, stir until evenly browned (25-30 minutes). Add carrot, onion, celery, garlic, porcini and herbs, reduce heat to low-medium and cook until vegetables are tender (10-15 minutes). Add tomato paste, stir to combine and cook for 5 minutes. Increase heat to high, deglaze with wine and cook until evaporated (2-3 minutes), then add 125ml stock and 125ml water and cook, scraping bottom of pan with a wooden spoon until stock almost evaporates (5-10 minutes). Repeat twice, then add remaining stock, tomato and 125ml water, reduce heat to low and simmer until very tender and liquid is reduced to a sauce (30-40 minutes). Remove herbs, add cream and cook for 1-2 minutes, add vinegar, season generously to taste and toss through pasta. Serve immediately with plenty of finely grated Parmigiano-Reggiano, scattered with oregano leaves.

To add to the great Bolognese debate, this is our food director Emma Knowles' version (although not our only version). Don't use finely minced meat - ask your butcher to coarsely mince the meat for you. Or, if you feel so inclined, hand mince it yourself. Toss this sauce through fresh pappardelle or go Aussie and get yourself some good-quality dried spaghetti. Either way, generous amounts of Parmigiano-Reggiano are a must.

At A Glance

  • Serves 6 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 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

Featured in

May 2009

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×