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.

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.

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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.

Chicken stir-fried with holy basil and chilli

Salt cod empanadillas


You'll need

250 ml (1 cup) extra-virgin olive oil 250 ml fino sherry 185 gm (1¼ cups) each of plain and self-raising flour 1 egg, lightly beaten For deep-frying: vegetable oil   Salt cod filling 1 Sebago potato (about 400gm) 750 gm salt cod, cut into 5cm-thick pieces, soaked in cold water for 36 hours, changing water 4 times, drained 1½ tbsp olive oil 1 large onion, finely chopped 300 ml pouring cream 2 tbsp finely chopped flat-leaf parsley 1 garlic clove, thinly sliced ½ tsp dried chilli flakes

Method

  • 01
  • For salt cod filling, cover potato with enough cold water in a saucepan. Bring to boil and cook over high heat until potato is soft (20-30 minutes). Drain, peel and mash. Remove skin and bones from salt cod and discard. Set cod aside. Heat olive oil in a saucepan over medium heat, add onion and cook until soft and golden (6-8 minutes). Add cream, parsley, garlic, chilli and salt cod and simmer, stirring occasionally to break down salt cod, until cream is reduced by two-thirds (10-12 minutes). Add potato and mix to a coarse paste. Season to taste with freshly ground black pepper, then cover with plastic wrap and refrigerate until required.
  • 02
  • Combine extra-virgin olive oil, sherry, flours and a pinch of fine sea salt in a bowl, turn onto a lightly floured surface and knead until smooth. If dough is too sticky, add extra flour. Cover with plastic wrap and stand for 30 minutes at room temperature.
  • 03
  • On a lightly floured surface and, working with one 50gm piece of dough at a time, roll to a 5mm-thick round. Place a heaped tablespoon of salt cod mixture in the centre. Brush edges with beaten egg, fold pastry over filling to form a semi-circle, then pleat edges in one direction to seal. Place on a lightly floured tray and repeat with remaining dough and salt cod mixture (you may have some salt cod mixture remaining).
  • 04
  • Preheat vegetable oil in a deep-fryer or deep saucepan to 190C. Add 4 pastries, cook until golden (4-6 minutes), drain on absorbent paper, then repeat in batches with remaining pastries. Serve immediately.

At A Glance

  • Serves 16 people
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

At A Glance

  • Serves 16 people

Drink Suggestion

A tangy manzanilla such as La Goya, or a fino such as San León.

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×