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.

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.

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.

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.

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."

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.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Veal and sweetbread meatballs with avgolemono


You'll need

200 gm veal sweetbreads (see note) 1 kg pig's caul fat (see note) 40 gm butter, coarsely chopped 300 gm day-old crustless white bread, coarsely chopped 1 litre (4 cups) milk 1 kg coarsely minced veal 1 cup each finely chopped mint and finely chopped flat-leaf parsley 100 gm finely grated parmesan 2 tsp finely grated nutmeg 1 cup finely chopped coriander 100 ml extra-virgin olive oil 50 ml olive oil To serve: micro-cress, such as baby silverbeet   Avgolemono 500 ml (2 cups) chicken stock 3 eggwhites 60 ml (¼ cup) lemon juice 4 egg yolks

Method

  • 01
  • Refrigerate sweetbreads and caul fat separately in cold water for 12 hours, changing the water at least twice. Drain sweetbreads, blanch in a saucepan of boiling salted water for 30 seconds. Drain, refresh, then peel skin.
  • 02
  • Heat butter in a frying pan over medium-high heat, add sweetbreads, reduce heat to medium and turn occasionally until just cooked through (6-8 minutes), then refrigerate until chilled (30 minutes).
  • 03
  • Meanwhile, combine bread and milk in a bowl, stand until bread is just softened (30 seconds), drain and squeeze out excess milk (discard). Combine in a large bowl with minced veal, mint, parsley, parmesan and nutmeg, refrigerate until required.
  • 04
  • Preheat oven to 200C. Finely chop sweetbreads, process half in a small food processor with coriander until smooth (1-2 minutes), season to taste. Add extra-virgin olive oil in a thin steady stream, process until emulsified. Transfer to a bowl, add remaining sweetbreads, mix well to combine.
  • 05
  • Form minced veal mixture into eight flat patties. Place 1 tablespoon of sweetbread mixture in the middle of each patty and roll to enclose and form a ball. Drain caul fat, cut into 20cm squares and wrap each meatball completely to enclose.
  • 06
  • Heat olive oil in a large non-stick frying pan over medium-high heat, add meatballs in batches and turn, shaking pan occasionally, until golden all over (2-3 minutes), then roast in oven until cooked through (10-12 minutes).
  • 07
  • Meanwhile, for avgolemeno, bring chicken stock to the boil in a saucepan over medium-high heat. Blend eggwhite and lemon juice in a blender. Whisk hot stock and egg yolks in a bowl to combine, then with motor running, add to eggwhite mixture. Turn off blender, season to taste, pour over hot meatballs and serve scattered with micro-cress.
Note Sweetbreads and caul fat are available from select butchers and will need to be ordered ahead.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

"The secret to a juicy meatball is bread," says Jonathan Barthelmess. "These are about a third bread - a 100 per cent veal meatball would be dry as hell because veal has no fat. Normally you'd use pork to provide some fat, but we've used sweetbreads instead." You'll need to begin this recipe a day ahead.

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

Crisp clean rosé.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×