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.

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."

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.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

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.

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.

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.

Mascarpone

Corned wagyu brisket with buttered vegetables and horseradish béchamel


You'll need

1.8 kg corned wagyu brisket, point-end (see note) 1 each carrot, onion and celery, coarsely chopped 1 tsp black peppercorns 1 fresh bay leaf 24 baby turnips 100 gm butter, coarsely chopped   Horseradish béchamel 80 gm butter, coarsely chopped 80 gm plain flour 1.2 litres milk 40 gm finely grated fresh horseradish   Buttered Brussels sprouts 100 gm butter, coarsely chopped 2 golden shallots, thinly sliced 1 garlic clove, finely chopped 1 kg Brussels sprouts, thinly sliced

Method

  • 01
  • Place brisket in a large saucepan with carrot, onion, celery, pepper and bay leaf, cover with cold water, bring to the boil, reduce heat to low and cook until tender (2½-3 hours), remove from heat, stand in water to rest (30 minutes).
  • 02
  • Meanwhile, for horseradish béchamel, heat butter in a saucepan over high heat until foamy, add flour, cook until sand-coloured (2-4 minutes), gradually add milk, stirring after each addition until incorporated and smooth, add horseradish, season to taste and stir until thick (2-4 minutes), keep warm.
  • 03
  • Meanwhile, for buttered Brussels sprouts, heat butter in a large saucepan over high heat until foamy, add shallot and garlic and cook until tender (2-4 minutes), then add Brussels sprouts and stir until starting to turn golden (3-5 minutes). Keep warm.
  • 04
  • Blanch turnips until tender (2-4 minutes). Meanwhile, heat butter in a frying pan over high heat. Drain turnips, then add to pan and stir until glazed (2-3 minutes). Season to taste and serve with sliced brisket, Brussels sprouts and horseradish béchamel.

Note You'll need to order the corned wagyu brisket from your butcher.


The pink colour we associate with corned beef comes from the nitrites used in the brining process, but if you prefer a preservative-free piece of beef, ask your butcher to brine the beef using a saline solution. It might look a little grey but it will taste just as good. If you can't find fresh horseradish, add some Dijon mustard to the béchamel instead. We've used wagyu here, but regular brisket will work as well.


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

Drink Suggestion

Pint of English bitter.

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.

×