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.

Most popular recipes summer 2017

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

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."

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.

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.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

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.

×