The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

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.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baked pork and veal meatball sub


Who doesn't love a meatball sandwich? This version ups the ante with a garlic butter melting into the crusty baguette.

You'll need

50 ml olive oil 1 onion, diced 2 garlic cloves, finely chopped 800 gm canned cherry tomatoes 500 ml (2 cups) passata 100 ml red wine 2 fresh bay leaves 2 thyme sprigs 1 tbsp red wine vinegar, or to taste 2 medium crusty baguettes, split lengthways To serve: shaved parmesan and wild rocket   Garlic butter 150 gm softened butter 1 garlic clove, finely chopped 40 gm finely grated parmesan ¼ cup finely chopped flat-leaf parsley Finely grated rind of 1 lemon, juice of 2   Pork and veal meatballs 1½ tbsp olive oil ½ onion, finely diced 1 garlic clove, finely chopped 60 gm mild pancetta, diced 500 gm each minced pork and minced veal 100 gm firm ricotta 30 gm each finely grated parmesan and pecorino 30 gm fine fresh white breadcrumbs 2 tbsp each finely chopped oregano and flat-leaf parsley 2 tsp each finely chopped thyme and rosemary 1 egg To taste: freshly grated nutmeg

Method

  • 01
  • For pork and veal meatballs, heat oil in a saucepan over medium-high heat, add onion, garlic and pancetta, and sauté until tender and fragrant (4-5 minutes). Transfer to a bowl, cool completely, then add remaining ingredients, season to taste and mix well with your hands to combine. Roll into golfball-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).
  • 02
  • Heat half the oil in a casserole, add onion and garlic and sauté until tender (4-5 minutes). Add cherry tomatoes, passata, wine and herbs, season to taste and simmer until beginning to thicken (15-20 minutes). Season to taste and set aside.
  • 03
  • Preheat oven to 160C. Heat remaining oil in a large frying pan, add meatballs and brown all over. Add to tomato sauce, transfer to oven and bake, turning meatballs occasionally, until cooked through and sauce is thick and rich (30-40 minutes). Remove from oven, discard herbs and stir in vinegar.
  • 04
  • For garlic butter, beat ingredients in a bowl to combine and season to taste.
  • 05
  • Heat grill to high. Spread garlic butter all over the inside of both baguettes and grill until golden and bubbling (2-3 minutes). Fill baguettes with meatballs, top with sauce, shaved parmesan and rocket, cut each into 2 or 3 portions and serve hot.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

American pale ale.

Featured in

Apr 2015

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