Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Slow-roasted pork shoulder panini with parsley mayo and pickled beetroot


Pickled beetroot is the perfect foil for shredded pork and crackling. Crack open a cold lager and lunch is served. You'll need to begin this recipe a day ahead.

You'll need

1 pork shoulder, bone in (2.5kg) ½ tsp ground fennel 6 crusty panini, to serve To serve: butter lettuce leaves (optional)   Pickled beetroot 4 beetroot 80 ml (1/3 cup) red wine vinegar 80 gm caster sugar 2 fresh bay leaves 4 golden shallots, thinly sliced   Parsley mayo 150 ml olive oil 50 ml extra-virgin olive oil 2 egg yolks ½ tsp Dijon mustard 1 tbsp white wine vinegar 1 small garlic clove, finely chopped ¼ cup finely chopped parsley

Method

  • 01
  • For pickled beetroot, preheat oven to 180C. Place beetroot on a small roasting tray, add 250ml water, cover with foil and roast until tender (1-1½ hours). Cool slightly, peel, finely dice and transfer to a non-reactive container. Meanwhile, combine vinegar, sugar and 2 tsp sea salt in a saucepan, bring to the simmer over medium heat, stirring to dissolve sugar. Add to beetroot with bay leaves and refrigerate overnight to pickle. Makes about 375ml. Before serving, drain excess liquid, stir through shallot and remove bay leaves. Pickled beetroot will keep for 1 week.
  • 02
  • Preheat oven to 220C. Place pork shoulder in a roasting pan, score skin. Season to taste with fennel, sea salt and freshly ground black pepper, rubbing into incisions. Roast until skin is golden and crackling (30-35 minutes), then reduce to 160C, cover with a double layer of foil and roast, basting occasionally with pan juices, until meat can be easily removed from the bone (5-5½ hours). Keep warm.
  • 03
  • Meanwhile, for parsley mayo, combine oils in a jug and set aside. Process yolks, mustard, vinegar and garlic in a food processor until smooth, then, with motor running, add oils in a thin stream until emulsified and combined. Season to taste and stir through parsley. Makes about 185ml.
  • 04
  • Warm panini in oven (2-4 minutes), then split and stuff with pork and crackling, pickled beetroot, parsley mayo and butter lettuce leaves and serve.

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
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 6 people

Featured in

Jun 2010

You might also like...

Chicken katsu sando with egg salad

recipes

'Nduja and mozzarella ciabatta with garlic and thyme oil

Triple-cheese toastie

recipes

Emmental and saucisson baguette

Cream cheese, herb and cucumber tea sandwiches

recipes

Slow-roasted pork shoulder rolls

Barbecued beef brisket with banh mi pickles

recipes

conversion tool

 
get the latest news

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

×