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.

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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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

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.

Smoked eel 'carbonara'


You will need to begin this recipe three days ahead to prepare the eel.

You'll need

1 live eel (1.3kg; see note) 100 gm woodchips (such as hickory) 9 egg yolks 120 gm Parmigiano-Reggiano, finely grated, plus extra to serve 3 bunches chives, finely chopped 60 gm butter   Egg pasta dough 500 gm "00" flour 250 gm egg (2 whole eggs and 9 yolks) 1 tbsp extra-virgin olive oil

Method

  • 01
  • Place eel in a container of heavily iced water and refrigerate to put it to sleep (3-4 hours). Place eel on a chopping board and, using a very sharp knife, remove the head with one swift cut just behind the front fins. Place the eel into fresh iced water and refrigerate overnight to bleed it.
  • 02
  • Make an incision below the top fin and pull the skin off, which should peel away easily (see note), then gut and fillet the eel as you would a fish. Once the fillets are cleaned and trimmed, refrigerate for a day to allow the meat to rest. The next day, salt the eel liberally with sea salt, set aside for 2 hours, then rinse and pat dry.
  • 03
  • Light a charcoal barbecue and let it burn until the embers are glowing (35-45 minutes). Meanwhile, soak woodchips in water. When coals are ready, add woodchips, place eel on a cooking rack, and close air vents on barbecue to two-thirds closed. Smoke eel until lightly cooked (10-15 minutes). Set aside to cool, then dice or flake flesh.
  • 04
  • For egg pasta dough, process ingredients in a food processor or an electric mixer fitted with a dough hook until mixture resembles fine breadcrumbs, then press together into a ball. Wrap in plastic wrap and press as flat as possible, then rest at room temperature for 1 hour.
  • 05
  • Divide dough in 2 and, working with a piece at a time (wrap the other in plastic wrap so it doesn't dry out), roll out dough with a rolling pin, feed through pasta machine on the widest setting, then fold each end of the dough over so you have 3 layers and feed the dough through the machine again. Repeat, reducing the setting and folding the dough each time, until it is 2mm thick. Using the spaghetti attachment, cut dough into spaghetti, then toss in flour as it comes out of the pasta cutter to prevent sticking.
  • 06
  • Combine yolks, Parmigiano-Reggiano and chives in a large bowl and set aside.
  • 07
  • Heat butter in a large deepsided frying pan over medium heat, add smoked eel and fry until eel and butter are nicely browned (2-3 minutes).
  • 08
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (3-4 minutes). Drain, reserving ½ cup pasta water, and add pasta to eel, toss until pasta is coated in butter, then transfer immediately to yolk mixture with 1.3 cup reserved pasta water and toss until pasta is coated and sauce is creamy (add more pasta water if necessary), season to taste and serve with extra grated Parmigiano-Reggiano.

Note You can also buy smoked eel; this recipe calls for around 440gm smoked, skinned fillets. If you don't remove the skin before smoking the eel, it will take a further 5-10 minutes to cook (15-25 minutes in total).


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

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