The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Lamb stuffed with silverbeet and anchovies

Anchovies can do some of their best work behind the scenes, melting into sauces and adding great depth of flavour. This is one such dish, where they bring a silverbeet stuffing to life in a roasted lamb shoulder.

You'll need

850 gm (about 1 bunch) silverbeet, trimmed, stalks reserved 4 garlic cloves, coarsely chopped ¼ cup (loosely packed) oregano 10 large anchovy fillets, coarsely chopped Finely grated rind and juice of 1 lemon 1 lamb leg (about 3.5kg), butterflied 1 tbsp lard 125 ml dry vermouth 250 ml (1 cup) chicken stock   Pomme purée 4 large desiree potatoes (1.2kg), scrubbed and thickly sliced 300 gm butter, coarsely chopped


  • 01
  • Preheat oven to 160C. Blanch silverbeet leaves in a large saucepan of boiling water until just tender (1 minute). Drain, refresh in iced water, drain again, then squeeze excess water from silverbeet, coarsely chop and place in a bowl. Pound garlic and ½ tsp sea salt flakes to a smooth paste forms with a mortar and pestle. Add oregano and anchovies, and pound to a coarse paste forms. Add anchovy mixture to silverbeet along with lemon rind and a good grind of black pepper.
  • 02
  • Open up lamb leg, spread silverbeet mixture on top and roll meat to enclose. Tie at intervals with kitchen string and set aside.
  • 03
  • Heat lard in a roasting pan large enough to fit lamb over medium-high heat. Add lamb, skin-side down, and cook, rolling over onto edges, until browned (3-5 minutes). Turn lamb over, add vermouth and stock, and transfer to oven. Roast until lamb is tender and cooked (2-2½ hours). Set lamb aside to rest (30 minutes). Skim excess fat from the pan juices and add silverbeet stalks to pan, toss to coat in the pan juices and roast until tender (20-30 minutes). Add lemon juice and season to taste.
  • 04
  • Meanwhile, for pomme purée, bring a large saucepan of salted water to the boil, add potato and cook over medium heat until tender (12-16 minutes). Drain and return to saucepan over low heat until all moisture has evaporated. Peel and mash, or pass through a ricer into a clean saucepan. Place saucepan over low heat and gradually stir in butter until it’s all incorporated. Season to taste. Drizzle lamb leg with a little of the pan juices, slice and serve with pomme purée.

At A Glance

  • Serves 6 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 6 people

Drink Suggestion

Red Corbières.

Featured in

Oct 2014

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


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

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

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