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.

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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

New cruises 2017

Cue the Champagne.

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.

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.

Jacket potatoes with Bolognese and cheese


You'll need

2 kg rock salt 18 large royal blue potatoes, scrubbed To serve: coarsely grated Italian cheeses, such as Montasio, provolone and pecorino pepato   Bolognese 2 tbsp olive oil 2 onions, finely chopped 4 celery stalks, finely diced 200 gm pancetta, diced 8 garlic cloves, crushed 1.6 kg coarsely minced veal 1.2 kg tomato polpa (see note) 750 ml dry red wine 600 gm tomato passata 4 thyme sprigs 2 fresh bay leaves

Method

  • 01
  • For Bolognese, heat oil in a very large wide saucepan, add onion, celery, pancetta and garlic and stir occasionally until tender (10-15 minutes). Add veal, polpa, wine, passata and herbs, bring to the simmer, season to taste, reduce heat to low, cook until thick (1-2 hours).
  • 02
  • Meanwhile, preheat oven to 200C. Place salt on two large baking trays and place potatoes on top, then bake, turning potatoes occasionally and swapping trays once, until golden and easily pierced with a skewer (45 minutes-1 hour).
  • 03
  • Score potatoes and serve hot, topped with Bolognese and grated cheeses.

Note Tomato polpa is available from select delicatessens; if unavailable, substitute canned crushed tomatoes.


At A Glance

  • Serves 18 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 18 people

Drink Suggestion

Full-flavoured double-malted (“doppio malto”) Italian lager.

Featured in

Nov 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.

×