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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Australia's best rieslings

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

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

Cold roast beef fillet with tonnato sauce


Cold roast beef is great for a picnic - either slice it before you head out, or, to keep the beef optimally moist, take a board and slice it when you reach your destination.

You'll need

1 beef fillet (about 1.6kg), trimmed of sinew 1 tbsp olive oil To serve: watercress sprigs   Tonnato sauce 2 eggs, at room temperature 185 gm canned Italian tuna in oil, drained well 225 gm (¾ cup) whole-egg mayonnaise 50 gm (¼ cup) capers in vinegar, rinsed and finely chopped, plus extra to serve 2 golden shallots, finely chopped 2 anchovy fillets, finely chopped Juice of ½ a lemon, or to taste

Method

  • 01
  • Preheat oven to 250C fan-forced. Place a heavy oven tray in oven to heat. Tie beef fillet at intervals with kitchen string to hold shape, then rub with olive oil and season to taste. Remove tray from oven and place beef fillet on tray, then roast, turning occasionally, until browned and cooked medium-rare (20-25 minutes). Remove from oven, cover with foil and cool to room temperature (30-40 minutes). Wrap tightly in plastic wrap to form a cylinder, then refrigerate until chilled (2-4 hours).
  • 02
  • Meanwhile, for tonnato sauce, cook eggs in boiling water until hard-boiled (10 minutes). Refresh, then peel, halve, remove egg yolks (discard whites) and place in a bowl. Add tuna and mash with a fork, then add remaining ingredients, mix well to combine and season to taste with lemon juice and freshly ground black pepper. Sauce will keep refrigerated for 3 days. Serve with sliced beef fillet, watercress and extra capers.

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

Light, herbal cabernet franc.

Featured in

Jan 2010

You might also like...

Ikan bilis with peanuts

recipes

Hakka-style eggplant with prawn filling

Watermelon with crisp fish

recipes

Turmeric and lemongrass chicken on sugarcane

Corndogs

recipes

Roast chicken salad with cider, apple and witlof

Lentil, goat’s cheese and hazelnut salad

recipes

conversion tool

 
get the latest news

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

×