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.

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.

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.

New cruises 2017

Cue the Champagne.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

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.

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.

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.

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

Meatball recipes

recipes

conversion tool

 
get the latest news

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

×