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.

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.

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.

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.

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.

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.

Damien Pignolet's Waldorf salad


You'll need

150 gm celeriac (about ¼), cut into 1cm dice 100 gm pale inner celery stalks (about 3), washed and cut into 1cm dice 2-3 eating apples (such as Gala) Juice of 1 lemon 120-150 ml very thick mayonnaise 150 gm walnut kernels 6 small inner or baby cos lettuce leaves, washed and spin-dried 2 punnets mustard cress or 1 very large handful watercress sprigs

Method

  • 01
  • Blanch the celeriac in a saucepan of boiling salted water until just tender (2 minutes), then refresh under cold running water and drain well.
  • 02
  • Combine the celeriac and celery in a mixing bowl. Peel and core the apples, then cut into 1cm dice; you need 250gm. Toss well with a little lemon juice to prevent discolouration. Drain briefly in a colander, then pat dry with a clean cloth or paper towel. Add to the celeriac and celery.
  • 03
  • Mix in a little of the mayonnaise initially to ensure that the finished texture is not too wet.
  • 04
  • Drop the walnuts into a pan of boiling water and allow to come back to the boil, then drain. Using a small paring knife, remove as much of the skin as possible, then chop each into 5-6 pieces. Fold into the salad.
  • 05
  • Distribute the salad between the cos leaves and garnish with the snipped cress or watercress sprigs, then serve.
Note Reproduced from Salades ($59.95, hbk) by Damien Pignolet, with photography by Anson Smart. Published by Lantern, an imprint of Penguin Books. Pignolet’s recipes have been reproduced with minor Gourmet Traveller style changes.

This recipe is from the September 2010 issue of Australian Gourmet Traveller.

“This salad is very popular in the United States, where it was created by the chef of the Waldorf-Astoria Hotel in New York in the 1890s. Recipes vary dramatically in the proportions of ingredients called for so it is difficult to know what the original recipe was really like. The success of this salad relies upon using the freshest walnuts as they tend to turn rancid very easily. I suggest you begin by sourcing the best quality nuts before considering making a Waldorf salad. It is also important that the nuts are peeled. This may sound like too much trouble but the difference is remarkable, since the absence of skin releases their sweet flavour. The addition of lettuce makes this version lighter and fresher. If time permits, you might like to add peeled seedless grapes as they were often included in older recipes.”

At A Glance

  • Serves 6 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 6 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×