The great Gourmet spag bol pollMay 20, 2009
This month’s Australian Gourmet Traveller mag is the annual Italian issue, and its focus is the grand dame of pasta, spaghetti Bolognese.
Best of all, the mag quizzed 60 Australian chefs about how they cook their spag bol, and the results of this poll are riveting. Is it just me who’s surprised that the traditional dish contains cream or milk? And that a very good proportion of these chaps use lamb as well as veal, beef and pork? Other surprise ingredients are goose fat (augghhh, insert Homer Simpson drool noise here), star anise, porcini powder, fish sauce (yes, really), calf brain and sweetbreads – and much more.
Anyhoo, the whole thing complete with all 60 recipes is on the Gourmet Traveller website now. Makes for great reading. Also makes me want to buy a mincer – have any of you ever minced meat by hand? My mum had one of those old winding-handled jobs, but I can barely remember her using it. Anyone done it? Reports please!