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.

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.

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."

Most popular recipes summer 2017

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

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.

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.

Mascarpone

British baked beans and bacon with chunky crumb topping


You'll need

400 gm dried cannellini beans, soaked overnight in cold water, drained 2 tbsp olive oil 2 onions, finely chopped 4 garlic cloves, finely chopped 300 gm piece of bacon, cut into 3cm pieces 6 rosemary sprigs 720 ml tomato passata 500 ml (2 cups) chicken stock 180 gm coarse fresh sourdough breadcrumbs 2 tbsp olive oil 1 tbsp milk To serve: coarsely torn flat-leaf parsley (optional)

Method

  • 01
  • Bring beans and enough water to cover to the boil in a large saucepan over high heat and cook until just tender (15-20 minutes). Drain and set aside.
  • 02
  • Preheat oven to 150C. Heat olive oil in a casserole over medium heat, add onion and garlic and stir occasionally until tender and translucent (10 minutes). Add bacon and rosemary, stir to combine, then add tomato passata, stock and beans, season to taste and bring to the simmer. Cover with a lid, transfer to oven and cook until beans are tender (1 hour).
  • 03
  • Meanwhile, combine breadcrumbs, oil and milk in a bowl, season to taste and set aside.
  • 04
  • Increase oven to 180C. Scatter breadcrumb mixture over beans and bake, uncovered, until crust is golden (20-25 minutes). Serve hot, scattered with parsley.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

What’s better than baked beans on a cold winter’s night? Baked beans with a crunchy sourdough breadcrumb topping. You’ll need to begin this recipe a day ahead.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Good claret or a pint of bitter.

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.

×