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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

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.

Walnut and date galette


"To add a Middle Eastern fragrance to your galette," says Alice Waters, "substitute two teaspoons of rose water for the orange-blossom water, and add half a teaspoon each of ground cardamom and cinnamon to the filling."

You'll need

2 cups pitted Barhi or another variety of soft dates 1 tbsp unsalted butter, melted ½ cup walnuts, coarsely chopped Zested rind of ½ orange ½ cup (125ml) freshly squeezed orange juice 1 tsp orange-blossom water (see note) 1 tbsp honey 3 tbsp butter, melted, for brushing ¼ cup caster sugar   Galette dough 2 cups unbleached plain flour ¾ tsp caster sugar 10 tbsp unsalted butter, chilled, coarsely chopped, slightly softened ¼ tsp salt

Method

  • 01
  • For galette dough, combine flour and sugar with ¼ tsp salt in a mixing bowl. Add butter, toss to coat then press each piece of butter with your thumb and forefinger to flatten. Drizzle over ¼ cup chilled water, mixing continuously with your fingers spread and curved slightly, raking the dry mix from the bottom to the top to evenly incorporate the water until dough starts to come together. Break apart any large lumps as you go. Resist the urge to squeeze or press the dough together; this will activate the gluten in the flour and can make the dough tough. If there is unincorporated flour, drizzle chilled water over 1 tbsp at a time, raking until it looks moist and ropy with very little dry flour. Give the dough a final rake to break apart any large clumps. Divide the dough into two balls, wrap in plastic wrap, press lightly into discs and refrigerate for at least 1 hour.
  • 02
  • Process dates in a food processor (or chop very finely) to a coarse paste (1 minute). If the dates remain too chunky, add a little milk to soften the paste. Transfer purée to a medium bowl then add butter, walnuts, rind, juice, orange-blossom water, honey and a pinch of salt, mix well.
  • 03
  • Roll out the 2 discs of dough on a lightly floured surface to 36cm rounds, around 5mm thick. Brush off any excess flour, then transfer discs to a large baking tray lined with baking paper and refrigerate for 30 minutes to allow the dough to firm up.
  • 04
  • Preheat oven to 200C. Spread date mixture evenly over one disc, leaving a 2.5cm border. Brush border with water, then cover galette with the other round. Press edges together, gently smoothing out any air pockets. Trim a neat edge all the way around, then crimp with a fork or pinch with your fingers. Cut a few decorative slits for steam to escape during baking. Brush top of galette generously with melted butter, sprinkle sugar evenly over and bake on a pizza stone on the floor of the oven or on the lowest rack until nicely browned (30-40 minutes). Cool to room temperature before serving.

Note Orange-blossom water is available from The Essential Ingredient and specialty food stores. This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.


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

Drink Suggestion

Sweet Madeira or Marsala.

Featured in

Apr 2014

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×