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.

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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

How does a travel editor travel?

Helen Anderson, travel editor at Australian Gourmet Traveller, shares her insider tips.

Fagioli al forno


This Italian version of baked beans is a meal in itself. You'll need to begin this recipe a day ahead.

You'll need

800 gm pork skin, excess fat trimmed (see note) ¼ cup coarsely chopped flat-leaf parsley 1 small red chilli, finely chopped 2 tsp rosemary leaves, coarsely chopped 8 garlic cloves, finely chopped 1 tbsp extra-virgin olive oil 1 onion, diced 200 gm piece of of mild flat pancetta, cut widthways into six thick pieces 350 gm dried lima beans, soaked overnight in cold water, drained 1 carrot, halved 1 celery stalk, halved 2 each fresh bay leaves, thyme sprigs, rosemary sprigs 400 gm canned tomatoes, crushed 400 gm tomato passata 500 ml (2 cups) chicken stock 6 slices crusty sourdough or white loaf, toasted, to serve (optional)

Method

  • 01
  • Preheat oven to 130C. Cut pork skin into six 5cm x 20cm pieces. Combine parsley, chilli, rosemary leaves and one-quarter of the garlic in a small bowl, season liberally with freshly ground black pepper. Working with one piece of pork skin at a time, scatter with herb mixture, then roll skin up lengthways and secure with kitchen string. Repeat with remaining skin and herb mixture and set aside.
  • 02
  • Place a piece of baking paper in a frying pan over medium-high heat, add pork skin rolls and turn occasionally until skins are golden (1-2 minutes each side). Set aside.
  • 03
  • Heat oil in a large casserole over high heat, add onion and remaining garlic and sauté until just starting to colour (5-10 minutes). Add pancetta, top with beans, carrot, celery and herbs, then add tomato, passata and stock, place pork skin rolls on top. Bring to the simmer over medium heat, then cover and bake, turning pork skin rolls occasionally, until beans are tender, pork is gelatinous and liquid is absorbed (2½-3 hours). Remove carrot and celery, serve hot, heaped on slices of toasted bread.

Note You may need to order pork skin in advance from your butcher.


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

Drink Suggestion

Hoppy, malty Italian lager.

Featured in

May 2010

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×