The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Qantas introduces the Dreamliner and non-stop flights to London

What does this mean for air travel? Prepare for a journey that is lighter, smoother and greener.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Marrow bone with chimichurri and caramelised onion

You'll need to begin this recipe a day ahead.

You'll need

6 12cm pieces marrow bone, halved lengthways (see note) 2½ tbsp sea salt flakes 6 5cm-thick slices white bread For buttering: softened butter   Caramelised onion 2 tbsp grapeseed oil or olive oil 2 white onions, finely diced   Chimichurri 3 garlic cloves ½ jalapeño chilli, coarsely chopped, half the seeds reserved ½ cup (firmly packed) flat-leaf parsley, finely chopped 80 ml (1/3 cup) extra-virgin olive oil 70 ml white vinegar 2 tbsp (firmly packed) oregano, finely chopped 2 tsp dried red chilli flakes


  • 01
  • Place marrow bones cut-side up in a single layer in an oven tray, scatter salt over, cover and refrigerate for 20 hours.
  • 02
  • Meanwhile, for caramelised onion, heat a large frying pan over medium-high heat. Add oil then onion, stir occasionally until onion starts to become translucent (4-5 minutes), reduce heat to low-medium, stir occasionally until deeply caramelised (25-30 minutes), season to taste and keep warm.
  • 03
  • Meanwhile, for chimichurri, pound garlic and jalapeño in a mortar and pestle to a smooth paste, transfer to a bowl, combine with remaining ingredients, season to taste with sea salt and set aside.
  • 04
  • Preheat oven to 220C. Rinse marrow bones under cold running water, pat dry with absorbent paper, place cut-side up on an oven tray and roast until cooked through (4-6 minutes). Butter both sides of bread slices. Heat a large frying pan over medium heat, add bread and cook, turning once, until toasted (1-2 minutes each side), then halve diagonally and keep warm. Transfer to plates with marrow bones, top with chimichurri and caramelised onion and serve hot.

Note Ask your butcher to halve the marrow bones for you.

At A Glance

  • Serves 6 people
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
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 6 people

Drink Suggestion

A lustrous, rounded chenin blanc, such as a 2006 Savennières.

Featured in

Nov 2011

You might also like...

Veal carpaccio with ruby grapefruit and celery salad


Ma po beancurd

Fried provolone with red wine vinegar


Mushroom and taleggio on bruschetta

Chicken liver crostini


Steamed black mussels with tomato sofrito and chorizo

Pork crackling, prawn and watercress salad


conversion tool

get the latest news

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