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.

Roast lamb and carrots with buckwheat and carrot-top pilaf

If you have time, marinate the lamb overnight for a deeper flavour, but otherwise a couple of hours will do the trick. We used a mixture of different-coloured Dutch carrots, but use whatever is available. Don't let the carrot tops go to waste - toss the greenest ones through the pilaf along with the herbs.

You'll need

80 ml (1/3 cup) olive oil, plus extra for drizzling 3 garlic cloves, finely chopped Finely grated rind of 2 lemons and juice of 1, plus 2 extra lemons cut into wedges 2 tsp each dried mint and dried Greek oregano 1 tsp dried chilli flakes 1 lamb leg (about 2kg), bone in, slashed at intervals 200 ml chicken stock 80 ml dry white wine 4 bunches Dutch carrots, trimmed, scrubbed and halved (reserve a quarter of the leaves, coarsely chopped for pilaf)   Buckwheat and carrot-top pilaf 2 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 170 gm buckwheat 450 ml chicken or vegetable stock Finely grated rind and juice of ½ lemon, or to taste ½ cup each coarsely chopped flat-leaf parsley and mint


  • 01
  • Combine 50ml oil, garlic, lemon rind and juice, herbs and chilli in a bowl, season to taste, then rub all over lamb and into incisions. Wrap in plastic wrap and refrigerate to marinate (2 hours or this can be done overnight for more flavour). Stand at room temperature for 1 hour before cooking.
  • 02
  • Preheat oven to 180C. Place lamb in a roasting pan, add stock and wine, drizzle with a little extra oil and roast, basting occasionally, until browned and cooked medium-rare (1¾-2 hours). Set aside to rest for 15 minutes.
  • 03
  • Spread carrots and lemon wedges on a separate oven tray lined with baking paper, drizzle with remaining oil, season to taste and roast until tender and golden brown (20-25 minutes), then set aside.
  • 04
  • For buckwheat and carrot-top pilaf, stir oil, onion and garlic in a saucepan over medium-high heat until tender (4-5 minutes), then stir in buckwheat and toast lightly (1-2 minutes). Add stock, bring to the simmer, cover with a lid, reduce heat to low and cook until buckwheat is tender (15-20 minutes). Stand for 10 minutes, then stir in rind, juice, herbs and reserved carrot tops. Serve hot with carved roast lamb, roast carrots and roast lemon wedges.

At A Glance

  • Serves 4 - 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 4 - 6 people

Drink Suggestion

Old-fashioned Barossa shiraz.

Featured in

Apr 2015

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.