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.

Humble pie

Pizza in Italy is good, like I get it. I liked it. It's good. But, if I can be brutally honest with you, my fellow obsessive food nerds, it just didn't make me as happy as cheap-Tuesday, home-delivered barbecue chicken pizza on the couch. I know this might reveal me to be a bogan at the table, but hand-on-my-heart, people, I'm not that guy, honest. I'm quite particular about food. I tend to correct waiters' pronunciations ("It's py-ay-ya, not py-ell-a.") and when my boyfriend reveals to me that he doesn't know what tiramisù is and that he likes to put mashed potato in a salad, it makes me quite uncomfortable. I just have a soft spot for a certain type of pizza.

I like an even spread of toppings. I like thick base. I love it when a crappy pizza place has a "gourmet" menu with a Mexican pizza, or, better still, a "Raj".

I know I should be more interested in beautiful local buffalo mozzarella scattered rustically yet artistically on a thin, woodfired base but I just can't find that as exciting as being able to add a hot-dog-stuffed crust for three bucks.

I feel bad for Italian food. The greatest thing about it is that it's simple, fresh, unpretentious and it tastes like what it's made of. It shows so much restraint and the world just loves it. So we took it and added to it - we pimped it out. We added more cheese and thicker bases and pushed the boundaries of how many different types of animal we can fit on top. We turned it into trash - marvellous trash.

It's not my fault. Too many happy childhood memories revolve around pizza. My first proper birthday party was at all-you-can-eat Pizza Hut. (Do the proper Huts still exist? The last one I knew of was in Surfers Paradise but I think maybe even they quit them.) We filled our friend's bottomless soft drink with chilli and he drank it to be cool and then he vomited. I had my first kiss at a pizza party.

The best day of the week at high school was Thursday, because it was the day the tuckshop ordered in heaps of pizza for lunch. It always blew my mind that this was allowed. Did anyone else have this? Or was my school the only one where the school captain stuck to their core promises?

When I was 19 there was a pizza-slice place in the Valley in Brisbane that we used to think was the most spectacular pizza ever, until I had a slice sober one day and realised they tricked us. But I still eat there every time I'm pissy and in the area.

None of my favourite pizze would pass muster in Italy. I was obsessed with the massive slices in New York that were impossible to eat. I lost my s*** when I found out Scotland will deep-fry it for you. I even preferred the rubbish pizza I ate in Thailand after my friend exclaimed, "I can't eat another freakin' papaya salad!"

It was squidgy with too much barbecue sauce and the cheese was bouncy, but while eating it I met a dreamy German boy who let me kiss him. Context is everything.

So when my boyfriend (the same one who shouldn't be allowed near the salad spoons and the spuds) rants about how rubbish the pizza is in Italy - "There were hardly any toppings! They just gave me one big slice of ham. How lazy are they that they won't chop the ham up and spread it around?" - I say to him, "I love the pizza there. I think less is more. It's such delicious produce. Also, I think it was probably prosciutto." But I secretly agree with him.

PS: My publicist was hoping in this article I would mention my new drama/comedy series, Please Like Me. I'm not very good at sneaking in promo, though. Please watch it, maybe with a pizza, on ABC2 on Thursdays at 9:30pm, or pick it up on DVD from 4 April so everything feels relevant.

Josh will be performing his brand new stand-up show, Douchebag, at the Melbourne Comedy Festival from 28 March to 21 April. Visit comedyfestival.com.au for details.

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...

Roman recipes

Can’t make the trip to Rome just yet? Get a taste of the Ete...

Italian recipes

Pasta, poultry, desserts for sultry weather – we’re dining I...

Pasta recipes

Say “Ciao!” to our collection of pasta recipes – from fettu...

Gnocchi recipes

Switch up your usual go-to pasta dish with soft, pillowy gno...

How to make great meatballs

Meatballs – how do you strike the right balance of flavour a...

get the latest news

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

×