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

Shane Osborn: Agen prunes with thyme financières and orange and Cognac Chantilly


You'll need

½ orange, finely grated rind and juice only ½ lemon, finely grated rind only 1 English breakfast tea bag 2 star anise ½ cinnamon quill 1 fresh bay leaf 185 gm Agen prunes (see note)   Thyme financières 125 gm butter, coarsely chopped 110 gm eggwhite (about 2 eggs) 60 gm pure icing sugar, sieved 40 gm honey 45 gm plain flour 45 gm almond meal 2 tsp thyme leaves   Orange and Cognac Chantilly 400 ml thickened cream 1 tbsp pure icing sugar, sieved 2 oranges, finely grated rind only 20 ml Cognac

Method

  • 01
  • Combine juice, rinds, tea bag, spices, bay leaf and 750ml water in a saucepan over medium heat, bring to a gentle simmer, cook until infused (8-10 minutes). Remove tea bag, add prunes, simmer for 10 minutes, set aside.
  • 02
  • For thyme financières, cook butter in a saucepan over medium heat until nut brown (4-6 minutes), set aside to cool. Whisk eggwhite in an electric mixer until starting to foam (1-2 minutes), gradually add sugar, then honey. Combine well, add flour, almond meal and thyme, then gradually add melted butter in a thin stream until a thick batter is formed. Refrigerate for 1 hour to rest. Meanwhile, preheat oven to 180C. Divide mixture among eight patty-case-lined, 80ml-capacity muffin tray moulds, smooth tops and bake until golden or until a skewer withdraws clean (10-15 minutes). Set aside, keep warm.
  • 03
  • For orange and Cognac Chantilly, whisk cream, sugar and rind in a chilled electric mixer bowl until soft peaks form (1-2 minutes), then whisk in Cognac. Serve immediately with financières and prunes.
Note Agen prunes, from Agen in France, are available from select delicatessens. If unavailable, substitute other pitted prunes.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 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 8 people

Drink Suggestion

Small glass of Armagnac.

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.

×