The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Shepherd's pie


You'll need

360 gm (about 3) carrots, coarsely chopped 3 celery stalks (450gm), trimmed, chopped coarsely 1 large onion (200gm), coarsely chopped 2 cloves garlic, crushed 4 thyme sprigs 2 rosemary sprigs 70 gm (¼ cup) tomato paste 2 tbsp Worcestershire sauce 625 ml (2½ cups) beef stock 1.5 kg lamb shoulder 60 gm (½ cup) frozen peas 150 gm baby spinach 1 tbsp cornflour 800 gm potatoes, coarsely chopped 40 gm butter 125 ml (½ cup) hot milk 60 gm (½ cup) coarsely grated cheddar

Method

  • 01
  • Combine carrots, celery, onion, garlic, herbs, tomato paste, Worcestershire sauce and stock in a 5-litre (20-cup) slow-cooker. Add lamb, turn to coat and cook, covered, over high heat for 2 hours. Reduce heat to low and cook for 8 hours.
  • 02
  • Remove lamb and shred meat (discard fat and bones). Discard herbs from cooker then return meat to cooker with peas and spinach. Blend cornflour with 1 tbsp water in a small cup, add to cooker, stir to combine and cook, uncovered, over high heat for 20 minutes or until thickened. Season to taste.
  • 03
  • Meanwhile, boil, steam or microwave potatoes until tender, drain and mash with butter and hot milk until smooth, then season to taste.
  • 04
  • Preheat grill. Transfer lamb mixture to a 2.5-litre (10-cup) ovenproof dish. Spoon mashed potato on top to cover, sprinkle with cheese and grill for 5 minutes or until top is lightly browned.

Note Recipes taken from The Australian Women's Weekly Slow Cooker 4 ($12.95) published by Bauer Media Group, available at selected newsagents and supermarkets. These recipes have been reproduced with minor GT style changes.

OVEN VERSION
Prep + cook time 4 hours

1 Preheat oven to 180°C.

2 Heat 1 tbsp olive oil in a large flameproof baking dish over high heat, add lamb and cook, turning, until browned all over. Remove lamb from dish.

3 Heat 1 tbsp olive oil in dish over low heat, add carrot, celery, onion and garlic, and cook, stirring, until onion softens. Add paste and cook, stirring, for 1 minute. Return lamb to dish with herbs, sauce and stock, and bring to the boil.

4 Cover dish, transfer to oven and cook for 3 hours until lamb is very tender and almost falling off the bone.

5 Remove lamb from dish and, when cool enough to handle, shred meat coarsely, discarding fat and bones. Discard herbs from dish. Return lamb to dish with peas and spinach, and simmer, uncovered, until spinach wilts. Season to taste.

6 Meanwhile, boil, steam or microwave potatoes until tender, then drain and mash with butter and hot milk until smooth. Season to taste.

7 Preheat grill.

8 Transfer lamb to a 2.5-litre (10-cup) ovenproof dish. Spoon potato over lamb mixture and sprinkle with cheese. Grill for 5 minutes or until top is browned lightly.


At A Glance

  • Serves 4 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jul 2014

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.

×