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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld 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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Bistecca Fiorentina with asparagus


There are certain guidelines for the bistecca Fiorentina, a meat lover's dream from Tuscany. The Chianina cattle raised in the region was the traditional choice; we've opted for dry-aged Black Angus. The weight usually ranges from 1kg-1.5kg for each steak, which should be roughly three fingers in thickness. Serve it with a simple salad or baby potatoes cooked in foil on the barbecue, or both.

You'll need

2 dry aged T-bone steaks (1kg each), brought to room temperature For brushing: olive oil 4 bunches asparagus   Oregano and anchovy sauce 1/3 cup (1 bunch) oregano, torn coarsely 6 anchovy fillets 60 ml (¼ cup) extra-virgin olive oil Juice of 1 lemon

Method

  • 01
  • Brush the steaks with oil and grill the narrow fat-fringed edges over medium-high until golden and caramelised (6 minutes), then place flat and cook each side until golden-brown (8 minutes each side for medium-rare). Set aside to rest loosely tented in foil for 10-12 minutes.
  • 02
  • Meanwhile, brush asparagus with olive oil and grill, turning occasionally, until just charred (4-5 minutes). Season to taste.
  • 03
  • For oregano and anchovy sauce, pound oregano and ½ tsp sea salt into coarse paste with a mortar and pestle, then add anchovies and pound to break up. Stir in olive oil and lemon juice and season to taste.
  • 04
  • Slice steaks, drizzle with oregano and anchovy sauce and serve with asparagus.

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

The best Chianti you can afford.

Featured in

Jan 2015

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.

×