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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

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.

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.

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.

New cruises 2017

Cue the Champagne.

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.

Onglet pepper steak


This pepper steak is given a distinctly Australian twist with a dash of Tasmanian native pepper along with black pepper. The native pepper has a slightly resinous note, similar to juniper berries.

You'll need

2 tbsp black peppercorns 1 tbsp Tasmanian native peppercorns (see note) 2 hanger steaks (about 430gm each) 80 gm butter, coarsely chopped 50 ml red wine 30 ml brandy 200 ml beef stock or demi-glace   Dauphinoise potatoes 1 kg floury potatoes (such as King Edward or Kennebec), peeled 2 onions, thinly sliced 3 garlic cloves, finely chopped 500 ml (2 cups) pouring cream

Method

  • 01
  • For dauphinoise potatoes, preheat oven to 160C. Slice potatoes 3mm thick on a mandolin or with a sharp knife, and combine in a large bowl with onion and garlic. Add cream, mix gently to coat and season generously, then transfer to a lightly buttered 3-litre baking dish, cover with foil and bake until potatoes are tender (1¼-1½ hours).
  • 02
  • Increase oven to 220C. Coarsely crush peppercorns with a mortar and pestle, spread over a tray, then press steaks into peppercorns on both sides to coat well. Heat butter in a large ovenproof frying pan over medium-high heat until foaming, add the steaks and brown well on both sides (2-3 minutes each side). Transfer pan to oven and roast until cooked to your liking (7-8 minutes for medium-rare), then set aside on a plate to rest, loosely covered with foil, while you make the sauce.
  • 03
  • Deglaze the pan with wine and brandy over medium-high heat, add stock and simmer until reduced by three-quarters to a syrup consistency (2-3 minutes). Season to taste and serve drizzled over sliced steaks with dauphinoise potatoes.

Note Tasmanian native peppercorns are available from select delicatessens and herbies.com.au. If they're unavailable, substitute a mixture of black peppercorns and juniper berries.


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

Elegant perfumed pinot noir.

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.

×