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."

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.

Chicken stir-fried with holy basil and chilli

Game pie


This veritable feast takes a bit of effort, but is well worth it. It originated around the mid-1800s when serving guests a game pie would have been a good indication that the host owned vast tracts of property. Only the rich ate game - the law permitting others to hunt on their land had not yet been passed. You'll need to begin this recipe a day ahead.

You'll need

1 shoulder of venison, boned and evenly diced 2 each of saddles of rabbit and hare, diced (see note) 1 carrot, chopped 1 small onion, chopped 1 celery stalk, chopped 2 garlic cloves 2 sprigs thyme 1 fresh bay leaf 10 black peppercorns, crushed 350 ml red wine 350 ml ruby Port 100 ml olive oil 1 litre veal stock 200 gm smoked bacon, cut into lardons 2 tbsp olive oil 20 gm butter 300 gm assorted wild mushrooms 4 egg yolks, beaten together 50 gm clarified butter   Pastry 250 gm unsalted butter, coarsely chopped 400 gm plain flour 1 egg yolk

Method

  • 01
  • Place venison, rabbit, hare, vegetables, herbs and peppercorns in a container that will fit in the fridge. Pour in red wine and Port, cover with a lid or plastic wrap and allow meat to marinate in refrigerator overnight.
  • 02
  • Preheat oven to 160C. Drain off marinade and set liquid aside (discard vegetables). Seal meat in a hot pan with olive oil. When brown, transfer meat to a casserole or similar dish.
  • 03
  • Meanwhile, pass marinade liquid through a fine cloth into a clean pan. Slowly bring to the boil, skimming off any scum. Reduce the marinade by two thirds. Add veal stock. Pour the meat sauce into the pan with the meat. Cover with a tight-fitting lid and cook slowly in the oven for 1½ hours until meat is soft and tender. Remove from oven and set aside.
  • 04
  • Meanwhile, to make pastry, dissolve 8gm fine salt in 50ml cold water. Gently rub butter into flour to form a breadcrumb-like mixture, then add egg yolk and salted water. Mix to form a dough. Cover in plastic wrap and chill for at least 1 hour in the refrigerator before using. Roll dough out to 6mm thick and refrigerate until required. Meanwhile, fry bacon lardons in oil until golden in colour, add butter and wild mushrooms and season to taste. Cook mushrooms for about a minute, then drain in a colander and set aside.
  • 05
  • Increase oven to 185C. Divide meat among six 15cm-diameter earthenware or China pie dishes. Spoon mushroom mixture evenly over each and pour meat sauce over to almost cover. Cut rounds from pastry to fit tops of pie dishes with a 5mm overhang. Brush edges of each dish with egg yolk and top with a pastry round. Brush egg over pastry and cut a small hole in the centre of each to allow steam to escape. Bake until pastry is golden and crisp (12-15 minutes). Brush pies with clarified butter when they come out of the oven and serve.

Note In Australia, only whole rabbits and hares are available. Order in advance from select butchers. Substitute saddles with 920gm of boned rabbit/hare meat. This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.


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

Featured in

Sep 2008

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×