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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Slow-roasted lamb shoulder with baked ricotta and green olives


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

You'll need

3 garlic cloves, coarsely chopped 1 tbsp each coarsely chopped mint, thyme and oregano 2 tsp dried mint Finely grated rind of 3 lemons plus 1 tbsp lemon juice 50 ml extra-virgin olive oil 1.5 kg lamb shoulder, bone in 250 ml dry white wine 2 baby fennel bulbs, halved, shaved on a mandolin and placed in iced acidulated water   Baked ricotta 400 gm wedge of firm ricotta 30 ml extra-virgin olive oil Finely grated rind of 1 lemon 1 tsp thyme sprigs ¼ tsp each dried chilli flakes and dried mint   Warm olive dressing 80 ml (1/3 cup) extra-virgin olive oil 2 garlic cloves, thinly sliced on a mandolin Finely grated rind and juice of 1 lemon, or to taste 1½ tbsp (firmly packed) oregano 100 gm large green olives, pitted

Method

  • 01
  • Pound garlic and 1 tsp sea salt in a mortar and pestle to a coarse paste. Add herbs and two-thirds of the lemon rind, pound to a paste, stir in lemon juice and oil and season to taste. Place lamb in a non-reactive container, pour over marinade, turn to coat and refrigerate to marinate (overnight).
  • 02
  • Preheat oven to 150C. Drain marinade from lamb (discard), place lamb in a roasting pan, add wine, cover with foil and roast, topping up occasionally with water if necessary, until lamb is very tender and falling from bone (6-7 hours). Remove from oven, keep warm.
  • 03
  • For baked ricotta, increase oven to 220C. Place ricotta on an oven tray lined with baking paper, drizzle with oil, scatter with remaining ingredients, season to taste and bake until firm and browned (15-20 minutes). Cool slightly, coarsely crumble and set aside.
  • 04
  • Meanwhile, for warm olive dressing, heat oil, garlic, lemon rind and oregano in a saucepan over medium-high heat, stirring occasionally, until garlic is just golden (2-3 minutes). Remove from heat, add olives and lemon juice, season to taste and set aside.
  • 05
  • To serve, coarsely shred lamb (discard bone and sinew), arrange on a platter, scatter with baked ricotta. Drain fennel, scatter over lamb, spoon on warm olive dressing and serve warm.

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

Featured in

Oct 2012

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.

×