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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.


There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Where to stay, eat and drink in Kuala Lumpur, Malaysia

Beyond Kuala Lumpur's shopping malls, Lara Dunston finds a flourishing third-wave coffee scene, tailored food tours and charming neighbourhoods.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Kisume, Melbourne

Chris Lucas has flown in talent from all over the world, including Eleven Madison Park, for his bold new venture. Here’s what to expect from Kisume.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.


Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Boeuf à la Bourguignonne

Begin this recipe two days ahead to marinate the meat.

You'll need

24 tiny champignons (such as Swiss browns) 6 pieces beef oyster blade (240gm each trimmed weight), preferably grass fed (see note) 170 ml olive oil 50 ml Cognac or brandy 2 onions, peeled and coarsely chopped 2 carrots, peeled and coarsely chopped 1 fresh bouquet garni of 4 thyme sprigs, 6 parsley stalks and 1 fresh bay leaf 150 ml veal glace (see note) 300 gm boneless pickled pork belly, cut into 8mm lardons 100 ml clarified butter 12-18 smallest pickling onions, peeled and pierced through their centres with a paring knife ¾ cup finely chopped curly-leaf parsley   Red Burgundy marinade 750 ml red Burgundy or other pinot noir 6 thyme sprigs 6 parsley stalks 2 fresh bay leaves 2 garlic cloves, unpeeled, smashed


  • 01
  • Remove stalks from mushrooms and place in a sealable non-reactive container with marinade ingredients and beef (reserve mushrooms), cover and refrigerate overnight to marinate.
  • 02
  • Remove beef from marinade and pat dry thoroughly with paper towels, then set aside to come to room temperature (chilled meat will not brown easily without shedding its juices).
  • 03
  • Meanwhile, strain the marinade through a sieve lined with muslin or filter paper and set aside.
  • 04
  • Heat 60ml oil in a frying pan over medium heat and brown meat well all over, watching the heat so caramelisation occurs slowly (5-6 minutes). Remove the meat and wipe out pan with paper towels, then return meat to pan. Away from the heat source, add Cognac, return to very low heat, shake pan and allow to boil for 20-30 seconds (take care – the spirit may catch alight over a gas flame, which is desirable but can set off smoke alarms). Turn the beef over and set aside.
  • 05
  • Preheat oven to 160C. Wipe out pan again, add 60ml oil and heat over medium-high heat. Add chopped onions and carrots and cook, stirring occasionally, until lightly coloured (7-8 minutes). Drain off the fat and pat the vegetables dry with paper towels. Place a piece of muslin in the bottom of a heatproof casserole that will neatly hold the meat in a single layer, add vegetables and bouquet garni, wrap into a bundle and secure with kitchen string.
  • 06
  • Strain any juices left from browning the beef and add to pan along with veal glace, bring slowly to the boil over low heat and skim until clear - add water if necessary to keep the braising liquor only just covering the contents. Taste to check the seasoning; it will taste acidic and bland but don’t oversalt. Press a sheet of baking paper cut to fit the casserole directly on the surface and transfer to the oven. After 20 minutes reduce oven to 130C and continue cooking until meat holds just a tiny bit of resistance when pierced with a skewer (55-60 minutes). Place meat in a bowl and press a sheet of baking paper on the surface to prevent beef drying out. Transfer the bag of vegetables to a sieve placed over the braising pan and press the bag to release the juices, then place over low heat on the stovetop and simmer gently while skimming off as much fat as possible until broth looks fairly clear (4-5 minutes). Filter the braising liquor through a sieve lined with moistened muslin into a bowl placed over a larger one holding ice cubes and a small handful of salt so that it cools quickly. Stir from time to time and once cool, pour this over the beef. Cover and refrigerate for at least 6 hours. Once liquid is really cold, spoon off any remaining fat.
  • 07
  • About an hour before serving, very slowly reheat your Bourguignonne on the stovetop. Heat remaining oil in a frying pan over medium-high heat, add lardons and fry, stirring occasionally, until golden brown (2-3 minutes). Place lardons on paper towels, discard butter and wipe out pan.
  • 08
  • Heat half the clarified butter over medium-high heat and sauté champignons until they look glazed (5-6 minutes). Place the champignons on paper towels, discard butter and wipe out pan.
  • 09
  • Heat remaining clarified butter and sauté pickling onions, keeping the pan on the move so onions roll in the hot butter to gain some colour (10-15 minutes). Drain on paper towels. Add lardons, mushrooms and onions to Bourguignonne and simmer until onions are cooked through (10-15 minutes; the sauce won’t be thickened but will taste delicious). Serve in deep dishes with an equal share of the vegetables and lardons and scatter generously with parsley. Accompany with small boiled kipfler or chat potatoes.

Note Instead of oyster blade, you can use boned, trimmed short rib or chuck steak. The former may be portioned like the oyster blade and will take 2-2½ hours to cook. The chuck should be diced in 2.5cm-3cm pieces and will take a similar time. Veal glace is a highly reduced veal stock. Boil 750ml good low-salt veal stock over medium-high heat until reduced to 150ml.

Boeuf à la Bourguignonne

So much more than a fancy stew, this is a dish that's quintessentially French, writes Damien Pignolet.

Great red Burgundies have refined fruitiness and delicate but complex bouquets, so it's no wonder so many famous dishes in the French repertoire come from this province: jambon persillé, coq au vin, gougères, and not least of all beef Bourguignon or boeuf à la Bourguignonne.

Both red and white wines play a major role in Burgundian cuisine. It may be as simple as adding red wine to the pan after cooking a minute steak, reducing it with shallots and beef jus, then mounting it with butter and adding parsley for a quick sauce. Coq au vin, by contrast, is a more complex dish. Fortunately, boeuf à la Bourguignonne (or "Bourguignonne" as was the bistro title of old) is relatively simple but, like all things simple, the art is in the detail.

You need to start this gorgeous dish well ahead. It's worth making your own rich stock, which is reduced to a veal glace, or glaze.

Ask your butcher to saw a veal shank into sections and order meaty beef bones. Roast these, then make a stock with them along with onions, carrots, celery and a bouquet garni. Cook the stock for at least eight hours (up to 14 if practicable), then strain and skim off fat, and reduce it to 20 per cent of the original quantity. Any leftover stock may be frozen for another use.

Traditional recipes call for topside or even rump steak, both of which I consider give a rather dry result (early recipes require larding the meat, when a joint is used: making incisions and inserting lardons). Chuck steak is an excellent cut to use, as is gravy beef, which produces a rich sauce (hence the name). I love oyster blade since it's a single muscle, which translates to even cooking. Another helper is the built-in treasure of a gelatinous fibre of collagen running through its centre, which adds to the body of the sauce provided the cooking is slow enough to break it down. (Most cooks think this cut is only for braising but it makes a great steak if cooked medium rare, and a very succulent roast.)

Burgundians often use diced beef for this dish since it's essentially a stew. I used to dice this cut until it occurred to me to braise it in slices, allowing even cooking and attractive presentation. Cook the slices in one layer for even heat distribution and a succulent result.

The principal ingredients are simple: good aged beef, a few root vegetables, pork belly and a good Burgundy. While Australian pinot noir will make a fine Bourguignonne, try to use a French wine. I used a 2012 Joseph Faiveley Bourgogne, which compares favourably in price to a homeland pinot noir.

Note that the sauce may seem thin but, provided the flavour is rich, there's no need to reduce it. And take care to find tiny onions and mushrooms since they add so much to the presentation.

A great advantage of this recipe is that it may be cooked in advance, leaving the final garnish for the day you serve it. As to an accompaniment, I prefer little waxy potatoes such as kipflers or chats, rather than a potato purée - this will negate all the care taken to make a pure-tasting sauce. And, as with many French dishes, don't forget the parsley.

Boeuf à la Bourguignonne is the sort of dish we dream about as real French food. Savour it with a delicious Burgundy. Enjoy.

At A Glance

  • Serves 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
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 6 people

Featured in

Aug 2015

Recipes (12 )

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.