Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Pea and ham soup

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
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 10 people

Drink Suggestion

2007 Basilisco Teodosio Aglianico del Vulture, Basilicata.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×