Healthy Eating

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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.

Pea and ham soup

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?

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!

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.

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.

Arrosto di agnello


You'll need

2 boneless lamb shoulders (2.6kg boned weight), cut into 8cm pieces 2 kg large lamb breasts, cut into 2-rib portions ¼ cup (loosely packed) thyme, plus extra to serve 2 fresh bay leaves Finely grated rind of 1 lemon 5 garlic cloves, bruised ½ cup (loosely packed) rosemary, plus extra to serve 80 ml (1/3 cup) olive oil 2 large white onions (200gm each), thinly sliced 200 gm pancetta, cut into 1cm dice 500 ml dry white wine 6 large Desiree potatoes (1.5kg), cut into 3cm dice

Method

  • 01
  • Combine lamb pieces and ribs with thyme, bay leaves, lemon rind, 3 garlic cloves, half the rosemary and half the olive oil, season to taste with pepper and marinate overnight.
  • 02
  • Preheat oven to 180C. Drizzle remaining olive oil into 2 large flameproof roasting pans (or 2 large heavy ovenproof frying pans) and heat over high heat. Drain lamb (discard herbs and marinade) and cook in batches, turning occasionally, until browned (4-6 minutes), then remove from pans and set aside. Reduce heat to low-medium, divide onion, pancetta, remaining garlic and rosemary between the pans and cook until browned (8-10 minutes). Deglaze pans with wine and reduce by half (2-3 minutes), then return lamb to pans with potato and add 250ml water to each pan. Cover pans with foil and roast until meat is tender and falling off bone (2½-3 hours).
  • 03
  • Preheat grill to high heat and grill lamb (reserve pan juices) in batches on a foil-lined oven tray, turning occasionally, until browned (3-4 minutes). Set aside to rest. Place potato on another foil-lined oven tray and grill, turning often, until browned (8-10 minutes).
  • 04
  • Meanwhile, skim fat from pan juices then strain (discard solids), transfer to a frying pan and cook over high heat until reduced by half (3-5 minutes). Serve roast lamb and potato drizzled with reduced jus and scattered with extra thyme and rosemary.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

2007 Basilisco Teodosio Aglianico del Vulture, Basilicata.

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