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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Rib roast of beef with pan gravy and roast potatoes


You'll need

2.2 kg beef rib roast, sinew removed, top layer of fat left on 1 tbsp olive oil ½ bunch thyme, plus 1 tsp extra leaves 2½ tbsp plain flour 150 ml white wine 450 ml brown chicken stock (see note)   Roast potatoes 12 small Desiree potatoes, peeled 2 tbsp lard (see note) 8 garlic cloves, unpeeled, bruised 4 sage sprigs, torn, stalks discarded

Method

  • 01
  • Preheat oven to 240C. Brush beef with oil, place thyme sprigs on top and secure with kitchen string. Season to taste with salt and pepper and roast for 15 minutes, then reduce oven to 180C and roast, turning and basting occasionally, until medium-rare (1-1¼ hours). Transfer to a plate (reserve pan juices in pan) and set aside in a warm place to rest, covered with a double layer of foil (20-30 minutes).
  • 02
  • Meanwhile, for roast potatoes, bring a saucepan of salted water to the boil, add potatoes and cook until par-boiled (10 minutes). Drain, shake in pan to crush edges slightly, and set aside. Increase oven to 250C. Heat lard in a separate roasting pan over high heat until hot, add potatoes and garlic (be careful, hot lard will spit), toss to coat, season to taste and roast, turning occasionally and adding sage to pan 5 minutes before potatoes are golden and cooked (30 minutes). Before serving, scatter with sea salt.
  • 03
  • Add flour to beef roasting pan and stir over medium heat until mixture is bubbling (2-3 minutes), then add thyme leaves and wine and cook, stirring continuously, until wine is absorbed. Gradually add stock, stirring until mixture is smooth, then season to taste, bring to the boil and stir occasionally until the gravy has a thin sauce consistency that coats the spoon (5 minutes). Keep warm.
  • 04
  • Carve beef and serve drizzled with pan gravy and with roast potatoes.

Note For brown chicken stock, roast chicken carcasses at high heat until brown, then cover completely with water, bring to the boil, skim scum and cook over low heat until stock is well flavoured (3-4 hours). Shop-bought lard is fine, but making your own yields the best flavour: cook chopped pork back-fat in a saucepan over low heat with 5mm water in the base (to prevent burning) until the fat renders, then strain and refrigerate until fat solidifies. It can be stored in the refrigerator for up to a month. Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.


At A Glance

  • Serves 6 - 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 6 - 8 people

Drink Suggestion

Ballsy Barossa shiraz

Featured in

Jun 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×