Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

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.

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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?

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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.

Lamb yiros with yoghurt, tahini and garlic sauce and homemade pita bread


This pita bread is based on a recipe in Rose Levy Beranbaum's cookbook The Bread Bible. You'll need to begin this recipe a day ahead.

You'll need

125 ml (½ cup) olive oil 1 cup (loosely packed) mint, coarsely chopped 6 garlic cloves, finely chopped 2 tbsp dried mint Finely grated rind of 2 lemons 2 lamb shoulders (about 1kg each), trimmed, cut into 7cm pieces To serve: Greek salad   Pita bread 6 gm dried yeast 335 gm (2¼ cups) plain flour 160 gm (1 cup) wholemeal flour 2 tbsp olive oil   Yoghurt, tahini and garlic sauce 200 gm Greek-style yoghurt 50 gm tahini Finely grated rind and juice of ½ lemon 1 garlic clove, finely grated

Method

  • 01
  • Combine oil, mint, garlic, dried mint and lemon rind in a large non-reactive container, add lamb, toss to coat and refrigerate overnight for flavours to develop.
  • 02
  • For pita bread, combine yeast, 300ml water and a pinch of sugar in a jug and set aside until starting to foam (3-5 minutes). Combine flours and 2 tsp salt in the bowl of an electric mixer fitted with a dough hook, add yeast mixture and oil and knead until smooth (7-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside until doubled in size (1-2 hours, or refrigerate overnight and bring to room temperature before rolling). Preheat oven to 225C. Divide dough into 8 and roll each out on a lightly floured surface to a 1.5cm-thick round, then rest for 10 minutes. Heat an oven tray or pizza stone in oven, place 2 dough rounds carefully on tray, spray with water and bake until golden and puffed (5-7 minutes). Repeat with remaining dough rounds and set aside.
  • 03
  • Heat a charcoal barbecue to low heat. Thread lamb onto long metal skewers and grill, turning occasionally, until cooked to your liking (45-55 minutes for medium), then set aside to rest (15 minutes).
  • 04
  • Meanwhile for tahini, yoghurt and garlic sauce, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 05
  • Slice lamb and serve with salad, yoghurt, tahini and garlic sauce and pita bread.

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

Featured in

Jan 2013

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.

×