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.

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.

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.

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.

Andrew McConnell: Deep-fried ice-cream


You'll need

4 egg yolks 150 gm caster sugar Scraped seeds of 2 vanilla beans 810 ml milk 150 ml pouring cream 1 egg 150 gm (½ cup) plain flour 110 gm (1½ cups) panko crumbs For deep-frying: vegetable oil   Black sesame paste 35 gm (¼ cup) black sesame seeds 55 gm (¼ cup) caster sugar 50 gm dark chocolate, finely chopped Pinch of ground ginger   Ginger syrup 125 gm caster sugar 20 gm (3cm piece) young ginger, finely grated

Method

  • 01
  • For black sesame paste, dry-roast sesame seeds until aromatic (1-2 minutes). Cool, pound in a mortar and pestle until finely ground. Bring sugar and 60ml water to the simmer in a small saucepan, remove from heat, stir in black sesame seeds, chocolate, ginger and a pinch of salt, stir until chocolate has melted. Transfer to a bowl and refrigerate, stirring occasionally, until cool.
  • 02
  • Whisk egg yolks, sugar and vanilla seeds on high speed in an electric mixer until pale (3 minutes). Meanwhile, bring cream and 750ml milk to the simmer. Pour milk mixture over yolk mixture, whisking on low speed, then return to pan and stir continuously over low-medium heat until mixture begins to thicken (7-10 minutes). Stir occasionally until cool, then churn in an ice-cream machine. Spoon ice-cream into 12 x 6cm-diameter hemisphere moulds (see note), then freeze until firm but not hard (1-2 hours).
  • 03
  • Scoop 1 tsp ice-cream from the middle of each hemisphere with a melon baller. Fill cavity with 1 tsp black sesame paste, freeze until firm (3-4 hours), then unmould ice-cream and join hemispheres in pairs to make balls, rubbing to close gaps. Freeze until required.
  • 04
  • Whisk remaining milk and egg in a bowl to combine. Take one ice-cream ball at a time from the freezer, roll in flour, dip in eggwash, roll in crumbs, then return to freezer. Repeat until all ice-cream balls are coated, then repeat process so each ball has two layers of crumbs. Freeze until very firm (overnight).
  • 05
  • Meanwhile, for ginger syrup, combine ingredients and 100ml water in a small saucepan, bring to a rapid simmer over medium-high heat, cook for 30 seconds, cool, then strain into a small jug.
  • 06
  • Heat oil in a deep saucepan or deep-fryer to 200C. Deep-fry 1 ball at a time (be careful as hot oil will spit), gently turning until golden (30 seconds-1 minute). Remove from heat, drain on absorbent paper, serve immediately with ginger syrup. Repeat with remaining balls, skimming oil to remove excess crumbs.
Note Hemisphere silicone moulds are available from specialist kitchenware suppliers such as Chefs’ Warehouse. Chill them in the freezer before using them.

This recipe is from the April 2011 issue of Australian Gourmet Traveller.

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.

×