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.

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.

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.

Cornersmith Annandale opens

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

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.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

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
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 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.

×