Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

How to carve a jack-o'-lantern

George Francisco's 1995 jack-o'-lantern

George Francisco's 1995 jack-o'-lantern

Let's be real for a moment. Down here in the southern hemisphere, Halloween isn't as huge a production as it is for our friends above the equator. We like any excuse to throw a party, sure, but we're no experts when it comes to pumpkin carving.

Which is why we've turned to American natives Danielle Alvarez of the Merivale group, George Francisco of Robert's and Chase Lovecky of Momofuku Seiobo - three chefs with an impressive number of jack-o'-lanterns in their repertoire for advice. (Francisco alone has carved more than 60).

Here are their top tips for how to carve a Halloween pumpkin.

The flatter (and bigger) the better
While in theory you can use any type of pumpkin for a jack-o'-lantern, Alvarez reckons a flatter surface is easier to carve.  Francisco, who has carved more than 60 jack-o'-lanterns in his day, prefers the larger varieties*. "I've used every type of pumpkin but the big orange ones used in the US are the traditional favourite," he says.

Work from the middle
Lovecky, who grew up carving pumpkins in New England, has always worked from the inside out. "We would start by cutting a hole around the stem and then scrape out all the seeds," he says, "then we would carve out the face and put a candle in the hollowed-out head."

Stencils make perfect
Francisco, whose pumpkin-carving portfolio includes the "surgeon skeleton" number pictured above, claims his "big light-bulb moment on pumpkin carving" occurred 22 years ago when he applied the concept of stencilling (borrowed from his love of graffiti) to his jack-o'-lanterns. "You take a photo or picture and tape it to your pumpkin," he says. "With a push pin you trace the important parts of the picture by pushing the pin into the face of the pumpkin. When the picture is removed you have a perfect follow-the-dots template."

Don't be afraid to shade
Francisco also says you don't have to cut all the way into the pumpkin all the time. "You can just shave off the hard orange outer skin and leave the soft, inner, edible part," he says. "This gives you the ability to shade certain areas, giving subtlety to the picture with different darker and lighter shades." Just make sure you cut the key features all the way for maximum impact when the light shines through.

Pick the right blade for your level of skill
Both Alvarez and Lovecky suggest using a small serrated knife, particularly for novices. For those with a little more experience (or courage), X-Acto knives or Stanley knives are the go. Looking to go even more extreme? "A hand-held electric drill is good, too," says Francisco.

Save the seeds
While the pumpkins more popular for carving are usually less flavoursome than those grown for eating, the seeds are still fair game. "Wash them off, toss them with oil, salt and pepper, then bake for 10-15 minutes," Lovecky suggests. They can add to the creative process, too. "Occasionally I've made them into teeth for an even spookier jack-o'-lantern look," says Francisco. Alvarez toasts hers with chilli powder, salt and olive oil. "It's labour intensive," she says, "but worth it."

Keep some bleach handy
For a jack-o'-lantern that'll go the distance, Alvarez suggests pouring a few caps of bleach inside the pumpkin after carving. "Swirl it around the inside flesh," she says. "It'll keep insects away and make it last longer."

Are you carving a pumpkin this year? Tag your designs on Instagram with @gourmettraveller and #GTpumpkin

*We spotted Halloween pumpkins at Thomas Dux. If you're in Sydney on Sunday 26 October, head to the pumpkin patch pop-up on the corner of Oxford St and Glenmore Rd, Paddington and pick up a free one to take home.


Newsletter

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

Latest news
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
A homage to classic 1970s recipes
13.03.2017
What is teff and how should you use it?
13.03.2017
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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Blame the flame

Chef Lennox Hastie worked the coals at Spain’s famed Etxebar...

Prepared chestnuts

A fresh chestnut is a hard nut to crack, so we’re lucky, the...

Home-dried herbs

I’ve got a surplus of herbs in the garden; how do I get the ...

get the latest news

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

×