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.

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.

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.

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.

Beef, red wine and cavolo nero pies


Oyster blade, from the forequarter, is an excellent cut for braising. It can also be trimmed into tasty steaks which should be cooked rare. Use a good-quality wine for this recipe. The pies can be assembled ahead and popped in the oven just before serving.

You'll need

60 gm butter, coarsely chopped 1.4 kg oyster blade, trimmed of excess fat, cut into 4cm pieces 2 tbsp plain seasoned flour 8 golden shallots, sliced 100 gm piece prosciutto end, diced 3 garlic cloves, finely chopped 750 ml robust red wine 400 gm canned whole tomatoes, slightly broken up 3 sprigs each of thyme and rosemary 600 gm cavolo nero, coarsely chopped 2 tsp mild extra-virgin olive oil For brushing: eggwash   Parmesan rough puff pastry 250 gm organic unbleached plain flour 1 tbsp finely grated parmesan 200 gm cold butter, coarsely chopped

Method

  • 01
  • For parmesan rough puff pastry, sieve flour and a pinch of fine salt onto a work surface, add parmesan, scatter butter over the top and cut butter into flour with a pastry scraper until roughly mixed (there should still be small lumps of butter in the mixture). Make a well in the centre, add 100ml iced water and use pastry scraper to just combine. Bring dough together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate until firm (1 hour). Roll out on a lightly floured surface to form a 1.5cm-thick rectangle. Fold short ends in to meet in the centre. Fold in half to form a book-fold. Wrap in plastic wrap, refrigerate until just firm (20-30 minutes). Repeat rolling and folding twice more. Wrap in plastic wrap and rest in refrigerator (30 minutes), then roll out on a lightly floured surface to 5mm thick, cut out four rounds large enough to cover four 500ml pie dishes, then refrigerate rounds until required.
  • 02
  • Meanwhile, heat butter in a non-stick frying pan over medium heat. Toss beef in flour, then add to pan in batches and turn occasionally until browned (4-5 minutes). Transfer to a casserole and set aside. Add shallot, prosciutto and two-thirds of garlic to pan, stir occasionally until golden (3-5 minutes), add to beef. Deglaze pan with wine, then add wine to casserole with tomato and herbs, cover and stir occasionally over low heat until beef is tender (1½-2 hours). Strain sauce (discard herb stalks), transfer liquid to a saucepan, cook over medium-high heat until reduced by half (20-30 minutes), then return sauce to beef and set aside to cool.
  • 03
  • Meanwhile, preheat oven to 200C. Cook cavolo nero in boiling salted water until bright green (1-2 minutes). Drain, pressing to remove excess liquid. Heat olive oil in a frying pan over medium-high heat, add remaining garlic and cavolo nero, stir occasionally until tender (2-4 minutes), then transfer to pie dishes. Spoon over beef mixture, brush edges of pie dishes with eggwash and place a pastry round on top of each. Pierce a hole in the centre of each pie, brush tops with eggwash, bake until puffed and golden (20-25 minutes), serve hot.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Hearty Tuscan sangiovese such as Vino Nobile di Montepulciano.

Featured in

Jun 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.

×