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.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Most popular recipes summer 2017

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

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

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.

Mascarpone

Corned beef and cabbage fritters with Russian-style sauce


These fritters combine all the flavours of a Reuben sandwich. They'd also be great tucked in a soft white bun, with all the trimmings and a few extra pickles.

You'll need

120 gm cabbage, shaved 2 spring onions, thinly sliced ½ cup flat-leaf parsley, finely chopped 120 gm Gruyère, coarsely grated 2 tbsp Dijon mustard 2 eggs, lightly beaten 30 gm plain flour ½ tsp baking powder 120 ml vegetable oil   Corned beef 750 gm corned beef 1 small carrot, chopped 1 celery stalk, chopped 1/2 onion, chopped 3 thyme sprigs 1 bay leaf 1 tsp black peppercorns   Russian-style sauce 150 gm (½ cup) mayonnaise 150 gm (½ cup) sour cream 60 gm celeriac, finely chopped 2 tbsp white onion, finely chopped 1½ tbsp sriracha sauce 2 tsp Tabasco 2 tsp Worcestershire sauce 1 tsp lemon juice   Pickled cabbage 1½ tsp caraway seeds 1 tbsp apple cider vinegar 1 tsp caster sugar 150 gm white cabbage, very thinly sliced

Method

  • 01
  • For corned beef, combine ingredients in a large saucepan. Cover with cold water, bring to a simmer and cook over low-medium heat until cooked through (1½-1¾ hours). Set aside to cool in liquid, then strain, discard solids and shred beef.
  • 02
  • For sauce, combine ingredients in a small bowl, season to taste and refrigerate until required.
  • 03
  • For pickled cabbage, dry-roast caraway seeds in a small frying pan over low heat until fragrant (30 seconds to 1 minute). Crush and combine in a bowl with vinegar and sugar. Stir to dissolve sugar, then add cabbage, toss to combine and stand until slightly softened (10-15 minutes).
  • 04
  • Mix 400gm corned beef, the shaved cabbage, spring onion, parsley, Gruyère and mustard in a bowl, season to taste, then mix in eggs. Combine flour and baking powder, then add to corned beef mixture along with 1 tsp sea salt flakes and season with black pepper.
  • 05
  • Preheat oven to 160C. Heat 30ml oil in a frying pan over medium-high heat and fry quarter-cupfuls of mixture, turning once, until golden and cooked through (3-4 minutes each side). Keep warm on a baking tray lined with baking paper in oven and repeat in batches with remaining mixture and oil, wiping pan with paper towels between batches.
  • 06
  • Serve with sauce and pickled cabbage.

At A Glance

  • Serves 16 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 16 people

Drink Suggestion

Russian imperial stout.

Featured in

Aug 2016

You might also like...

French beef recipes

recipes

San Telmo's beef and chorizo empanadas with chimichurri

Rib recipes

recipes

Beef taco rice

Beef cheek recipes

recipes

Beef tartare with herbs and nuoc cham

Cooking with wine

recipes

Ma po doufu

The ultimate burger collection

recipes

Petition Kitchen's beef shin with romesco and lemon

Pasteis

recipes

Beef and pumpkin stew

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×