Each issue Australian Traveller Magazine looks at everything food; including gourmet getaways, recent restaurants and a special new recipe to try. By Georgia Rickard

CROWN CASINO WORTH TWO STARS
The rivalry between Melbourne’s Crown and Sydney’s Star casinos has never been closer – and Crown has just upped the ante by appointing two-Michelin-starred chef Peter Chan to its Chinese restaurant, Silks (pictured above). No complaints here…

RUMOUR HAS IT…
A new five-star restaurant will hit the Brisbane scene on South Bank’s Grey Street precinct latert his year. The establishment, Bacchus, will come complete with an outdoor pool and cabana, custom-made chandeliers, Italian draperies and a 4.5m-long onyx marble dining table. As you do.

VILLAGE PEOPLE
Sydneysiders, rejoice: yet another Melbourne-style restaurant has opened for business. A cosy mixture of cool and quirky makes The Village a spot to be seen – if you can get a table, that is. 
1 Kellett Way, Potts Point, (02) 8084 6057.

RECIPE

Orange duck stew with truffle and porcini mushrooms

Villa Gusto’s head chef Emma Handley shares one of her favourite winter warmers – a beautifully satisfying stew, inspired by traditional fare from southern Italy. Our suggestion: serve with a glass of something warming. Bon appétit! 
 

INGREDIENTS
5 cups chicken stock
5 tbsps olive oil
400g roma tomatoes, seeds and skin removed
½ tsp chopped rosemary
1 clove garlic, finely chopped
2 small red chillies, seeds removed,
finely chopped
25g butter
2 tbsps finely chopped onions
350g arborio rice
80g prepared pearl couscous
30g dried porcini mushrooms, soaked
and drained
Zest of 1 orange
200g free-range duck meat, cooked
and shredded
150g cavolo nero (or spinach), blanched
150g green beans, sliced

METHOD
1. Preheat oven to 180°C and put the stock on to simmer.

2. Brush a baking dish with 2 tbsps oil. Cover the base with tomatoes, rosemary, garlic and chilli, season to taste, then bake for 15 minutes. 

3. In a heavy-based saucepan, heat remaining oil and butter. Add onion, cook until translucent.

4. Add rice and stir to coat for 2 minutes, or until rice starts to “crackle”. Add a cup of simmering
stock and stir until absorbed. Continue adding stock until rice is cooked, about 18 minutes. It
should be firm to bite. Remove from heat. 

5. Add tomato mixture, pearl couscous, porcini, orange zest, duck, cavolo nero and green beans.
Return to heat and season to taste.

6. Serve with grated Grana Padano cheese and pan-wilted leafy greens.

THE DETAILS

Villa Gusto is a hatted regional restaurant and luxury accommodation. Much of its food comes from its own extensive garden, orchard and chook house.

630 Buckland Valley Road, Buckland, Vic,
(03) 5756 2000; villagusto.com.au

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