The Paris issue

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 Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

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.

Seven ways to do dumplings

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"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 fareexchange@bauer-media.com.au 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.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

In the Mix 2: More Great Thermomix Recipes

We ask In the Mix 2 author Dani Valent why we should buy her book.

GT: Why should we buy your book?
DV: Because you have a Thermomix and you want to make more exciting food with it. "Surely there's more to this baby than risotto, hummus and soup", you think, perhaps a little desperately. Because you admire chefs such as Elena Arzak, Christina Tosi, Massimo Bottura, Andoni Luis Aduriz, Mark Best and Ben Shewry, all of whom have contributed Thermomix recipes to the book, along with other top chefs around the world. Or perhaps because you're sceptical about the whole "Thermocult" and want to see if a robot really can make you an amazing dinner. (Well, it's not exactly a robot, but yes, it can.)

Where's the easiest place to start?
Hit page 240 for the guasacaca recipe. Gua-what? Gwa-sa-kah-kah! It's the spicy, zesty Venezuelan version of guacamole and you can make it in 15 seconds.

What if we're looking for a challenge - what's the toughest recipe?
Honestly, nothing's that tough when you've got a Thermomix, but I guess the one that scared me most was Darren Purchese's green-tea sponge. When he sent me the recipe, one of the requirements was a spray-gun to colour the cake. I opened and closed the document about six times, priced a spray-gun at Bunnings, then realised that if I was having so many conniptions about this recipe I had to pull it back a little for my readers. The result is still a sophisticated layer cake that entails baking, freezing and careful squidging of ingredients in two sizes of cake rings. Do-able? Yep. Worth it? Absolutely.

Do we need any specialised gear or ingredients to make the most of it?
Did I mention a Thermomix? It's a food processor that also cooks and you should check it out (no, I don't sell them or get a kickback, but if you have one you might buy my book). A few recipes employ a cream gun. I use a few spooky powders here and there - nothing too hard to find - and electric scales might help.

And what's the single best thing in it?
You mean which of my children do I love the most? Maybe I'll just talk about the cover dish, from a Gary Foulkes recipe (he's head chef at The Square in London). It's a blue-cheese bavarois with pickled radish jelly - a super-tasty composed salad, really easy, and I reckon that everyone at home will be able to make it look as pretty as the picture.

Any last thoughts to get us over the line?
There's a whole chapter devoted to cheese recipes, including a red-wine cheese slice from James "Jocky" Petrie, the former head chef of Heston Blumenthal's experimental kitchen.

In the Mix 2: More Great Thermomix Recipes by Dani Valent (Slattery Media Group, $60) is available from 1 November at the Thermomix website, Thermomix consultants, The Essential Ingredient (currently in Melbourne only) and Books for Cooks.

 

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Recipes by Yama Kitchen & Bar
20.09.2016
Cutting edge: Sydney’s new Chef’s Armoury store
16.09.2016
What is migas?
15.09.2016
Richard Cornish’s year without meat
12.09.2016
Hetty McKinnon returns with 'Neighbourhood'
08.09.2016
On The Pass: Kenny McHardy, Manuka Woodfire Kitchen
05.09.2016
GT
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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×