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.

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.

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.

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.

Puff pastry


Take the time to try making puff pastry. Don't be afraid - it may take a few attempts to get it perfect but, when you do, it's so satisfying. The most important thing to remember is that the pastry should always be chilled before you work it; otherwise it will shrink, lose shape or melt if too warm. It's a good idea to start this recipe a day ahead.

You'll need

400 gm cold butter, plus 50gm extra, melted 500 gm plain flour, sifted 2 tsp white wine vinegar

Method

  • 01
  • Form butter on a surface into a 14cm square slab (if using 250gm blocks, halve the blocks lengthways, place next to each other, then bash out with a rolling pin). Chill until ready to use.
  • 02
  • Tip flour and 2 tsp cooking salt onto a work surface, make a well in the centre, and place vinegar, melted butter and 200ml water in the well. Using your fingertips, work wet ingredients into the dry, while pushing small quantities of flour into the well with your other hand until all incorporated, then lightly knead the mixture until a smooth, firm dough forms, called a détrempe (about 5 minutes). Roll dough into a ball and cut a cross on the top. Wrap in plastic wrap and refrigerate to rest for 2-3 hours. Remove détrempe from the fridge 1 hour before rolling and butter about 30 minutes beforehand.
  • 03
  • Place détrempe on a lightly floured surface, then roll out from each corner of the cross to form a four-pointed star shape, leaving a small mound of dough in the centre. Brush off excess flour as you go.
  • 04
  • Put the butter slab in centre of détrempe. Give it a few whacks with a rolling pin to get rid of air pockets and get the two elements associated, then fold the four points of dough over to enclose butter, brushing off excess flour as you go. Press to seal, wrap in plastic wrap, and refrigerate so détrempe and butter have the same temperature (30 minutes).
  • 05
  • Remove dough from refrigerator and stand at room temperature for 10 minutes. Lightly dust a work surface with flour. Whack along dough with a rolling pin to make even and malleable and easier to roll. Keeping the top and bottom layers of the détrempe the same size as the butter inside, roll the dough away from you to form a rectangle (70cm x 40cm). Mark the dough into 3 equal parts. Fold the third closest to you towards the centre, brush off flour, then fold the top third over the centre and brush off flour. This is called the first turn. Turn the rectangle 90 degrees clockwise. Repeat rolling dough gently away from you, flouring the work surface as you go, to form a rectangle (70cm x 40cm). Fold the dough once more into 3 equal parts. This is the second turn. Wrap in plastic wrap and refrigerate (30 minutes).
  • 06
  • Give the dough 2 more turns, then wrap in plastic wrap and chill again (30 minutes to 1 hour).
  • 07
  • After chilling, give the dough 2 more turns, making it 6 in total. Wrap in plastic and chill again before rolling out according to the recipe.
Note Makes 1.2kg or enough for both the pear dartois and chicken and mushroom Pithiviers recipes. 

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

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×