Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.
Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
The Colombian capital's lawless days are behind it; now, it's a culinary destination in the making.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
As I write we are still experiencing near-wintry weather. The mornings are very chilly and the garden progresses very slowly. My herbaceous perennials have just started coming back. My sweet peas, bought a year ago at the Chelsea Flower Show, are just one-third of the way up their supports. The wisteria is still tightly budded although it's in full leaf. One night last week I was waiting on the front verandah for a taxi and noticed movement in the wisteria foliage. A possum stared back at me and showed no sign of being anxious as I half-heartedly shooed it away. Reluctantly it moved just a little.
I wondered if it was assessing the wisteria buds as a prospective feast.
The romping nasturtium plants have contributed bright splashes of colour during the past two months. I prefer to admire them in the garden than to eat them. The almond tree has finished flowering and now it's the turn of the miniature peach and nectarines. I have still not had my first meal of broad beans but it will be soon.
But the bold brassicas have been the stars of the winter garden. And with them comes the white cabbage moth. Nothing stops them altogether. I use derris dust on the young leaves, and my trick of large white squares of card speared among the growing plants does seem to reduce the amount of damage. A vigilant eye to pick off those perfectly camouflaged caterpillars is still necessary.
The rainbow silverbeet is such a beautiful plant and produces so generously. I have purple, pink, orange and yellow. They grow near the taller dimpled Tuscan kale, and I often think that my front border of these handsome winter plants can rival many flowering borders for beauty and drama. A fast and delicious side dish can be made with just a few leaves: sauté them in extra-virgin olive oil with chopped onion until softened, then add a handful of toasted pine nuts and a spoonful of currants.
I have made every cauliflower dish in my repertoire this season. My favourite is a purée of cauliflower, or cauliflower soup with shaved parmesan, and when my adult children visit they still ask for a crunchy cauliflower cheese. And the combination of cauliflower and Indian spices produces delicious fritters: try very lightly blanched and well drained florets of cauliflower mixed with a little turmeric, then added to a pan of popped mustard seeds and cumin seeds. This is great on its own, or stirred into a fish or chicken curry.
The cabbages are very versatile. When sliced thinly they combine with shredded carrots, spring onions and herbs to make coleslaw, and wedges of crisp cabbage are delightful quickly blanched and finished in a pan with browned butter and parsley. I have a very elaborate recipe on page 122 in my book Cooking and Travelling in South-West France for a whole stuffed cabbage. The cabbage is first blanched so that the outer leaves soften and "can be opened like a large green overblown rose" (says one of my old cookbooks). The heart is chopped and added to a stuffing - often pure pork, but it can be half pork and half veal or chicken - and then a little stuffing is spread on each outer leaf. The cabbage leaves are pressed back together, and the whole stuffed cabbage is tied and then braised with some stock for an hour or so before being cut into wedges to serve. Not a dish to prepare in a hurry, but fun to do once in a while. It's easier to make individual cabbage rolls as they can be tucked close together in a heavy-based casserole and simmered for half an hour with stock or tomato passata. To prevent the rolls from sticking, I like to line the bottom of the pan with a few additional cabbage leaves.
I harvest my sprouting broccoli crop as soon as I spy a few new shoots. I love it.
I remind readers never to ignore the stems;once peeled, they're as tender and delicate as asparagus, and just as delectable. Broccoli stems, florets and chopped anchovy make the classic sauce for the little ear-shaped pasta called orecchiette. (To make your own orecchiette, refer to page 180 in my Kitchen Garden Companion - a fun activity for a wet afternoon.)
With the leafy spinach, I wait until there's a good crop and then harvest all the large leaves. I give them a good wash, discard the largest stems back to the compost, cook the smaller leaves for a few minutes in the water clinging to the leaves, quickly drain them while pressing the water out with a large spoon, then straightaway whiz them with a knob of butter and a very little salt and pepper. This glorious velvet-smooth green purée becomes the perfect accompaniment to a rare fillet steak or a grilled slice of fish, or I freeze it for another day.
My barrel of closely planted mixed salad leaves has been a triumph. I have been picking from it for four months continually and have enjoyed a delicious salad every evening, augmented by some of the frilly oak leaf lettuce that self-seeded so happily elsewhere in the garden. With the coming of spring I will dig the barrel over, refresh the potting mix with organic compost and replant it.
Until next time.
PHOTOGRAPHY ARMELLE HABIB
This article was published in the September 2012 issue of Australian Gourmet Traveller.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.
Turn festive seafood into something special with flavourful ...
It’s time to turn over a new leaf: these crisp and fresh sal...
Perfect for midweek summer nights, these meals are ready in ...
’Tis the season for turkey, ham and pudding. Whether you’re ...
So you think you know trifle? Think again. Adriano Zumbo tur...
Dare to think outside the box this season with an elegant lu...
Scholarship and street food come together in David Thompson’...
Sweet, juicy and bursting with flavour, strawberries add a b...
It’s been 10 years since Longrain introduced us to big Thai ...
Grab the tongs and novelty apron and fire up your imaginatio...
Fast and fresh food can be ready in just 30 minutes with the...
Where would Spanish cuisine be without the chorizo? This ver...
So you can't wait to watch Julie & Julia and don't have a co...
The Spanish know exactly how to sweeten the post-prandial de...
Who better to extol the virtues of this rich Spanish cuisine...
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×