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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Jackalope hotel opens on the Mornington Peninsula

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

2017 Australian Hotel Awards: The Winners

Every year, we produce the Australian Hotel Guide to scout the country for the very best in hotels: from city to country, coast to coast, club sandwich to club sandwich. We check into reviewed hotels anonymously and pay our own way. What we experience at these top Australian addresses is the same as what you, our readers, would experience. No special treatment; no added extras. Just honest, informative reviews of the best hotel experiences around the country. It's time to get packing. Pick up a copy of our 2017 Hotel Guide with our June issue, out now.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

Lamb and artichoke fricassée


"This dish is cooked all over Greece. In northern Greece it's made with leeks or lettuce instead of artichokes, as this produce is more readily available there, whereas in Crete, artichokes thrive in the hot weather. We love peeling the artichokes and biting the ends off - they're too good to throw away," says John Rerakis. "Make sure you have plenty of crusty bread for the sauce."

You'll need

250 ml (1 cup) olive oil 3 large onions, finely chopped 2 kg boneless lamb leg, cut into 4cm pieces 1 up (loosely packed) dill, finely chopped, plus extra to serve 2 tbsp sea salt flakes 6 globe artichokes, stalks trimmed to 5cm 2 eggs Juice of 1 lemon, or to taste 25 gm plain flour To serve: crusty bread

Method

  • 01
  • Heat oil in a large casserole over medium-high heat, add onion and stir occasionally until tender (4-5 minutes). Add lamb in batches, stir occasionally until browned all over (3-4 minutes), then add dill, salt and enough cold water to just cover meat (about 600ml). Season to taste with freshly ground black pepper, bring to the simmer, reduce heat to low and simmer until just tender (2½-3 hours).
  • 02
  • Meanwhile, fill a bowl with acidulated cold water (see cook’s notes p218). Working with one artichoke at a time, remove tough outer leaves, then trim top and peel back stalk. Halve lengthways, remove choke with a teaspoon (discard), rub cut-sides with lemon half, place in acidulated water and set aside.
  • 03
  • When lamb is just tender, increase heat to medium and bring to the boil. Drain artichokes, add to lamb and cook until just tender (4-5 minutes), then remove from heat.
  • 04
  • Meanwhile whisk eggs, lemon juice and flour in a bowl. Whisk in 500ml lamb liquid, then return liquid to lamb mixture and stir to combine. Return lamb to heat, bring just to the boil and immediately remove from heat. Season generously to taste, transfer to a baking dish to cool slightly, then divide among shallow bowls and serve hot with bread to mop up the lemony juices.

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

Featured in

Oct 2011

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.

×