The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Roast confit pork belly with cumquat relish


You'll need

150 gm sea salt 1.8 kg piece of female pork belly, bone in, skin on 1 litre (4 cups) vegetable oil 250 ml (1 cup) extra-virgin olive oil 25 ml dry white wine 3 garlic cloves, bruised 1 thyme sprig 1 fresh bay leaf   Cumquat relish 500 gm unpeeled cumquats 375 gm caster sugar 375 ml (1½ cups) apple cider vinegar 20 gm (4cm piece) ginger, cut into julienne ½ long red chilli, finely chopped 2 tsp yellow mustard seeds 7 cloves 1 cinnamon quill

Method

  • 01
  • Stir salt and 1.5 litres water in a saucepan over medium-high heat until salt dissolves and set aside to cool to room temperature. Place pork in a non-reactive container, pour brine over to cover, weight with a plate, cover and refrigerate to brine (overnight).
  • 02
  • Preheat oven to 80C. Drain brine from pork (discard), pat pork dry with absorbent paper and place in a roasting pan large enough to fit pork snugly. Add oils, wine, garlic and herbs, cover with foil and roast until very tender (10 hours). Carefully lift pork from oil (see note) and place skin-side down on a tray lined with baking paper. Remove bones, trim sinew (discard), cover with another piece of baking paper, then another tray, weight with food cans or a heavy chopping board and refrigerate to press and cool (overnight).
  • 03
  • Meanwhile, for cumquat relish, bring cumquats and enough water to cover to the boil in a saucepan over medium-high heat, then cook until tender (3-5 minutes). Drain, cool, halve lengthways, remove seeds (discard) and set aside. Stir sugar, vinegar, ginger, chilli, spices and a pinch of salt in a saucepan over medium-high heat until sugar dissolves, add cumquats, bring to the simmer and cook until mixture reaches soft setting point (50-60 minutes). Spoon into sterilised jars (see cook’s notes), seal and cool to room temperature. Makes about 3 cups. Cumquat relish will keep in sterilised jars for 3 months.
  • 04
  • Preheat oven to 210C. Remove weights, tray and paper from pork. Score skin with a very sharp knife through to the fat, rub with ½ tsp sea salt and place skin-side up in a roasting pan lined with foil, allowing foil edges to hang over sides. Gather foil around meat, leaving skin uncovered. Add 1cm water to pan and roast until skin is golden (30-40 minutes). Increase oven to 250C and roast until crackling forms (10-15 minutes). Set aside to rest (10 minutes), thickly slice and serve hot with cumquat relish.
Note To re-use the oil in which the pork is cooked, stand at room temperature for fat to settle, then pour off the oil from the top into a saucepan. Bring to the boil and decant into sterilised jars. The lovely stock left at the bottom can be used for sauces or soups.

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

“This has become our signature at Kitchen by Mike,” says McEnearney. “It’s a drawn-out process, but it’s all done while you sleep.” Lining the roasting pan with foil and bringing it up around the sides of the pork helps the meat remain juicy while the crackling becomes crisp. You’ll need to begin this recipe two days 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×