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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Okonomiyaki with sticky soy pork belly

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Vitello tonnato


For a more traditional vitello tonnato, steep the sliced veal in the tonnato sauce overnight before serving.

You'll need

60 ml (¼ cup) olive oil 2 kg piece of veal rump 4 celery stalks, coarsely chopped 1 onion, quartered 3 fresh bay leaves 4 sage leaves 2 thyme sprigs 1 tbsp black peppercorns 150 ml dry white wine To serve: coarsely torn basil and lemon wedges   Tonnato 2 egg yolks 2 tbsp lemon juice 5 anchovy fillets, plus extra to serve 250 ml (1 cup) extra-virgin olive oil 200 gm canned tuna in olive oil, drained 1 tbsp salted capers, rinsed

Method

  • 01
  • Heat 2 tbsp oil in a large frying pan over high heat, add veal rump and turn often until browned (6-8 minutes), remove from pan and set aside.
  • 02
  • Combine celery, onion, herbs, peppercorns and wine with 3 litres cold water in a large saucepan and bring to the boil over high heat. Add veal, top up with water to cover if required, reduce heat to low and simmer until veal is tender (1¼-1½ hours). Remove from heat and cool veal in liquid.
  • 03
  • Meanwhile, for tonnato, process yolks, lemon juice and anchovies in a food processor until smooth then, with motor running, add oil in a thin, steady stream. Add half the tuna and half the capers, pulse to just combine, then fold through remaining tuna, set aside.
  • 04
  • Heat remaining oil in a small frying pan, add remaining capers and fry over medium heat until crisp (1-2 minutes), strain through a metal sieve (discard oil), drain on absorbent paper and set aside.
  • 05
  • Remove veal from liquid (discard liquid) and slice into 5mm-thick pieces. Arrange on a platter, spoon over tonnato, scatter with fried capers, extra anchovies and torn basil and serve with lemon wedges.

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

Fine sangiovese rosato.

Featured in

May 2010

You might also like...

Pasta recipes

recipes

Egg-yolk pasta dough

Roman recipes

recipes

Whole-egg pasta dough

Italian recipes

recipes

Basic pasta recipe

Gnocchi recipes

recipes

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

Italian frozen dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Italian poultry recipes

recipes

Cognac and hazelnut affogato

Pizza recipes

recipes

Panettone, ricotta and peach cake

Six sexy panna cottas

recipes

conversion tool

 
get the latest news

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

×