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."

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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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.

Mustard-crusted veal rack with potato and celeriac gratin


The juices from the veal drip down into the gratin, adding lipsmacking flavour. You can make the gratin ahead if you like, and place it under the veal as it cooks to catch the juices and heat through.

You'll need

75 gm softened butter 70 gm (¼ cup) Dijon mustard 1 garlic clove, finely chopped 2 tbsp finely grated fresh horseradish 1 8-cutlet French-cut veal rack (about 2kg), at room temperature ¼ cup coarsely chopped flat-leaf parsley 2 tbsp each thyme and coarsely chopped tarragon   Potato and celeriac gratin 125 gm butter, coarsely chopped 1 garlic clove, finely chopped 2 tbsp thyme 3 large pontiac potatoes 1 celeriac ½ onion, thinly sliced 375 ml (1½ cups) veal stock

Method

  • 01
  • Preheat oven to 180C. For potato and celeriac gratin, combine butter, garlic and thyme in a small saucepan and cook over low heat until melted and fragrant (3-4 minutes), season to taste and set aside. Trim potato and celeriac to form oval shapes of similar size, then thinly slice on a mandolin. Layer potato, celeriac and onion in a 20cm-diameter springform pan, overlapping slices, drizzling with butter and seasoning generously between layers. Place pan on a piece of aluminium foil and wrap to enclose base and sides of pan (this is to catch any leakage) and place on an oven tray lined with foil. Gradually add veal stock, then place on lowest rack of oven and cook until gratin is golden and vegetables are very tender (1½-1¾ hours). Stand for 20 minutes before removing sides of pan (excess liquid may drain out) and serve hot.
  • 02
  • Meanwhile, beat butter in an electric mixer until pale and fluffy (5-6 minutes), add mustard, garlic and horseradish, season to taste and beat until well combined.
  • 03
  • Pat veal dry with absorbent paper to remove any moisture, then rub mustard mixture thickly over. Place on a lightly oiled wire rack, then place directly into oven over gratin (juices will drip into gratin) and roast until cooked to your liking (35-40 minutes for medium-rare). Rest in a warm place for 20 minutes, press herbs into veal and serve hot with gratin.

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

Spicy Southern Rhône red.

Featured in

Aug 2010

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×