Leek terrine gratin and Roquefort sauce
Australian Gourmet Traveller French recipe for leek terrine gratin and Roquefort sauce by Belle Epoque restaurant in Brisbane.
Coq au vin
La Brasserie chef David Bransgrove shares how he makes the French bistro classic.
Perfect match: onglet with cabernet merlot
Australian Gourmet Traveller wine match recipe for onglet with béarnaise and pommes Pont Neuf.
Cracked wheat and walnut pilaf with duck and pomegranates
Australian Gourmet Traveller recipe for cracked wheat and walnut pilaf with duck and pomegranates.
Peruvian chupe
Australian Gourmet Traveller recipe for Peruvian chupe.
Polenta cake with burnt figs and honey
Australian Gourmet Traveller recipe for polenta cake with burnt figs and honey.
Chicken stuffed with freekah and grapes
Australian Gourmet Traveller recipe for chicken stuffed with freekah and grapes.
White pearl barley salad with preserved lemon, parsley and celery
Australian Gourmet Traveller recipe for white pearl barley salad with preserved lemon, parsley and celery.
Fragrant lemon barley couscous with mullet in vine leaves
Australian Gourmet Traveller recipe for fragrant lemon barley couscous with mullet in vine leaves.
Lamb shank and farro perlato broth
Australian Gourmet Traveller recipe for lamb shank and farro perlato broth.
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