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.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

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."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

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

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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.

Iranian-style lamb shoulder with cranberry and pistachio spiced rice


The citrus notes from the sumac and dried limes beautifully complement the rich lamb. This is the perfect dish to share as a family feast.

You'll need

2 tbsp each cumin and coriander seeds 4 garlic cloves 2 tbsp ground sumac 1 tsp ground cayenne pepper ½ tsp each ground cinnamon, cardamom and allspice Finely grated rind and juice of 1 orange and 1 lemon 2 tbsp olive oil ½ cup each finely chopped mint and coriander 3 Spanish onions, cut into wedges 1 lamb shoulder (about 2.5kg), bone in 3 dried limes (see note) 300 ml chicken stock To serve: Greek-style yoghurt   Cranberry and pistachio spiced rice 300 gm basmati rice 30 gm butter, coarsely chopped 1 onion, finely chopped 1 tsp ground coriander ¾ tsp ground turmeric ¼ tsp ground chilli 50 gm dried cranberries 30 gm currants, soaked in hot water for 30 minutes, drained Pinch of saffron soaked in 150ml hot water 40 gm each toasted slivered almonds and pistachios ½ cup each coarsely torn coriander and mint

Method

  • 01
  • Preheat oven to 160C. Coarsely crush cumin and coriander seeds with a mortar and pestle. Add garlic and crush coarsely. Transfer to a bowl with sumac, cayenne, cinnamon, cardamom, allspice and rind. Stir in oil and herbs, season to taste, then set aside.
  • 02
  • Scatter onions over the base of a large roasting pan, drizzle with oil and season to taste. Place lamb on top of onions and pat spice mixture on lamb to form a crust. Arrange limes around lamb, then pour orange juice and stock in pan and cover with foil. Roast until very tender and falling from the bone (5-6 hours).
  • 03
  • For cranberry and pistachio spiced rice, soak rice in a large bowl of water for 30 minutes. Drain well, then par-cook in a saucepan of boiling salted water (10 minutes). Drain well, rinse under cold running water to refresh, drain well again and set aside. Heat butter in a casserole or wide saucepan over medium heat. Add onion and sauté until tender (7-8 minutes). Add coriander, turmeric and chilli, and stir until fragrant (30 seconds). Add half the rice, stir, then spread evenly in pan. Cook without stirring until a golden crust forms on base of pan (10 minutes). Scatter with cranberries and currants, and pile remaining rice in the centre of pan to form a mound (do not stir). Pour in saffron water, cover and cook for 16 minutes), then set aside without uncovering to steam (5 minutes). Garnish with nuts and herbs, and serve with warm lamb and Greek yoghurt.

Note Dried limes are also known as black limes and loomi. Herbie's Spices and Gewurzhaus are both great online resources for spices, particularly those that are more out of the ordinary.


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

Spicy red grenache.

Featured in

Aug 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.

×