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.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

Melbourne's best late-night bars

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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

The cheat: stock

Your stockpot is still in the cupboard and winter has depleted your supplies. Don't despair: there are ways to solve a stock crisis.

We are obsessed with making stock at home here at GT. It's dead easy, doesn't require a tremendous amount of attention and really does make a world of difference in all kinds of dishes, not least of all soups. But the day occasionally comes when you get caught between what you've had stocked in the freezer and your next batch, and the local butcher is out of their house-made stock. And on that day, we might turn to a prepackaged stock.

Your best friend here is your sense of taste. Open the packet and try the stock; if it doesn't taste good enough to enjoy as it is, you shouldn't bother cooking with it. In many instances water is preferable to bad stock.

We rate Maggie Beer's chicken stock, which has a natural flavour and a promising film of chicken fat on top. Stock from Moredough Kitchens is more readily available and has good flavour. It is slightly saltier, though, so be careful when seasoning. We also like The Stock Merchant's stock - it is nice and clear, with a lighter flavour.

Braised spring vegetables with parmesan
Serves 4-6
Heat 2 tbsp olive oil in a saucepan over medium-high heat, add 4 chopped golden shallots and 2 crushed garlic cloves and stir until tender (5 minutes), then add 2 bunches thinly sliced asparagus, 350gm broccolini, broken into florets and stalks thinly sliced, 2 diced zucchini, 120gm each sliced green beans, sliced sugar-snap peas and podded peas. Stir until just tender (3-5 minutes), then add 750ml chicken or vegetable stock. Bring to the boil and simmer over medium heat until vegetables are tender (4-8 minutes). Season to taste and serve hot with grated parmesan, sliced basil and extra-virgin olive oil to taste.

Barley, prawn and lemon pilaf
Serves 4
Heat 60ml olive oil in a saucepan over medium heat, add 5 diced golden shallots and 2 crushed garlic cloves and stir until tender (5-7 minutes). Add 250gm pearl barley and stir to toast (2 minutes). Add 850ml chicken stock, reduce heat to low, cover and simmer until liquid is absorbed and barley is tender (35-40 minutes). Add 300gm coarsely chopped uncooked prawn meat, 1 tbsp finely chopped chives, ¼ cup chopped flat-leaf parsley, juice and finely grated rind of ½ lemon and 1 tsp finely chopped tarragon, and stir until prawns are just cooked (1-2 minutes). Serve hot with finely grated pecorino to taste.

Braised lettuce, pancetta and peas
Serves 4 as a side
Heat 60ml olive oil in a wide, deep frying pan over medium-high heat, add 75gm diced mild pancetta and 4 thinly sliced golden shallots, then stir until golden (8-12 minutes). Add 150gm podded peas and 500ml chicken stock, cover and bring to the simmer over medium heat. Simmer until peas are just tender (5 minutes), then add 2 coarsely chopped baby gem lettuces, cover and cook until just wilted (2-3 minutes). Add 20gm butter, 1 tsp finely chopped tarragon and season to taste. Serve hot.

Chicken dumplings in fragrant broth
Serves 4
Bring 1 litre of chicken stock to the simmer over medium heat, add 70gm thinly sliced galangal, 1 coarsely chopped lemongrass stalk (white part only), 5 torn kaffir lime leaves, 2 halved small red chillies and 60ml fish sauce. Meanwhile, finely mince 2 chicken breasts (780gm) with ½ cup coarsely chopped coriander, 1 crushed garlic clove, 1 tbsp potato starch and ½ tsp finely ground white pepper in a food processor. Roll mixture into walnut-size balls, add to broth and simmer until cooked (8 minutes). Serve hot with steamed jasmine rice.

Hot tips
+ Veal, vegetable and fish stocks are all on the market, but we find chicken stock to be the best flavoured of all the ready-made stocks.
+ Some stocks come dry-store ready, but others will need to be refrigerated - make sure you double-check before packing them away.
+ A freshly made stock from a good butchery almost doesn't count as cheating. Ask your butcher next time you visit.

Newsletter

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

Latest news
The second Gourmet Traveller Chinese-language edition is here
27.09.2016
Recipes by Stanbuli
27.09.2016
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
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...

Fuss-free summer recipes

Fish in a flash, a chilled soup, no-cook meals – check out o...

Fast autumn recipes

Looking for some quick dishes to get you through autumn? We'...

Fast summer recipes

Here's a collection of quick and simple (but no less satisfy...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

The cheat: curry paste

Take the hard graft out of pounding your own spice mix and p...

The cheat

Keep a jar or two in the pantry to use with pizza, pasta and...

get the latest news

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

×