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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Lamb crépinettes with sautéed peas


Crépinettes are skinless sausages wrapped in lacy caul fat, or crépine, which holds everything in place, then renders as it cooks, providing extra flavour and juiciness. Here we've opted for a lamb mixture.

You'll need

2 tbsp duck fat or lard ½ onion, finely chopped 400 gm lamb fillet, finely diced 150 gm coarsely minced pork 30 gm soft white breadcrumbs 2 tbsp coarsely chopped flat-leaf parsley 1 garlic clove, crushed 1 tsp finely chopped rosemary ¼ tsp quatre-épices (see note) 20 gm butter, coarsely chopped 150 gm caul fat, soaked in cold water with ½ tsp salt for 1 hour (see note) To serve: wholegrain mustard (optional)   Sautéed peas 20 gm butter, coarsely chopped 2 golden shallots, thinly sliced 40 gm bacon lardons 1 garlic clove, crushed 400 gm frozen peas, defrosted 100 ml chicken stock 1 tbsp mint jelly 3 cups (loosely packed) pea tendrils

Method

  • 01
  • Heat half the duck fat or lard in a frying pan over medium-high heat, add onion and sauté until starting to turn golden (5-7 minutes). Spread over a plate to cool, then transfer to a bowl. Add lamb, pork, breadcrumbs, parsley, garlic, rosemary and quatre-épices, mix and season well, then divide into 8 meatballs. Gently remove caul fat from water and, working quickly so it doesn’t dry out, lay it flat on a work surface and cut out 8 rough 15cm squares, place a meatball in the centre of each and wrap to enclose, overlapping at the joins. Cover with plastic wrap and refrigerate.
  • 02
  • Preheat oven to 170C. Heat remaining duck fat or lard in a large ovenproof frying pan over medium-high heat, add crépinettes and fry, carefully turning occasionally, until golden brown (3-5 minutes). Transfer to oven and roast until cooked through (5-7 minutes). Keep warm.
  • 03
  • For sautéed peas, heat butter in a frying pan over high heat, add shallot and sauté until tender (3-6 minutes), then add garlic and bacon, and cook until fragrant (10 seconds). Add peas, stock and mint jelly, bring to the boil, then boil until stock is almost reduced and peas are tender and glazed (2-4 minutes). Stir in pea tendrils. Serve crépinettes on sautéed peas with mustard.

Note Quatre-épices, a spice blend used often in charcuterie, is available from herbies.com.au. Order caul fat ahead from a butcher.


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
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 4 people

Drink Suggestion

Savoury young merlot.

Featured in

Oct 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.

×