Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Mark Best: Red rice and egg pilaf


You'll need

1 tsp each coriander seeds, cumin seeds and white peppercorns 60 ml (¼ cup) extra-virgin olive oil 1 Spanish onion, finely diced ½ celery stalk, finely diced 1 garlic clove, finely chopped 250 gm red rice 500 ml (2 cups) chicken stock 1 piece orange rind, removed with a peeler 1 cinnamon quill 1 sprig each fresh bay leaf and thyme For deep-frying: olive oil 6 eggs ½ cup (firmly packed) celery leaves

Method

  • 01
  • Preheat oven to 160C. Finely grind spices and 1 tsp sea salt in mortar and pestle, set aside.
  • 02
  • Heat a deep-sided ovenproof frying pan over medium heat. Add extra-virgin olive oil, onion, celery and garlic, stir occasionally until tender (6-8 minutes). Add rice and reserved spices, stir to combine, then add stock, orange rind, cinnamon and herbs. Bring to a simmer, cover closely with a round of baking paper to fit pan, cover with lid and bake until rice is tender and liquid has been absorbed (50-55 minutes). Keep warm.
  • 03
  • Meanwhile, preheat oil to 180C in a deep-fryer or deep-sided saucepan. Break half the eggs into oil (be careful as oil will spit) and fry, turning occasionally, until the white turns crisp and golden and the yolks remain soft and runny (1-2 minutes). Remove eggs with a slotted spoon and drain on absorbent paper. Repeat with remaining eggs. Add celery leaves to oil and cook until crisp (1-1½ minutes), then remove and drain on absorbent paper.
  • 04
  • Spoon pilaf into a bowl, top with fried eggs, scatter with fried celery leaves, season to taste and serve with chickpea pancakes and rabbit.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.

Red rice, a wholegrain rice with a deep red husk, is grown in Italy and France and is somewhat like wild rice in texture. It has a complex sweet, nutty, sticky character and can be purchased from quality delicatessens or retailers such as Simon Johnson.

At A Glance

  • Serves 6 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

A dry, Provençal-style rosé, one without fruit or sweetness but that’s earthy and spicy with a beautiful colour.

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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