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.

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.

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.

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.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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."

Chicken stir-fried with holy basil and chilli

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.

Chestnut "worms" with all sorts of mushrooms


"If, like me, you find comfort in the sweet, earthy mealiness of chestnuts, then this is your dish," says Moran. "These worms are right at home wriggling among all sorts of mushrooms. The potato skins in this recipe can be deep-fried for great snacks, or crumbled and scattered over this dish for added crunch."

You'll need

500 gm chestnuts 250 ml milk 1 kg Nicola potatoes (about 16) 1 handful coarse salt 250 gm plain flour, plus extra for rolling 1 large egg (70gm), lightly whisked Finely grated nutmeg 160 ml olive oil 1 kg various mushrooms, such as pine, slippery jack, king brown, Swiss brown or field, thinly sliced, or shimeji, broken into clumps 4 garlic cloves, finely chopped 200 ml chicken or vegetable stock 1 handful (2 cups) rocket, coarsely sliced To serve: finely grated aged goat’s cheese or parmesan

Method

  • 01
  • Preheat oven to 200C. Make a small slit in each chestnut using a sharp knife and roast until slightly split (20 minutes). Peel using a small sharp knife while still hot (wear rubber gloves), place chestnut meat in a saucepan with milk, bring to a simmer gently, covered, until all the milk has evaporated (around 20 minutes).
  • 02
  • Meanwhile, prick potatoes all over with a fork. Scatter salt over a large oven tray, place potatoes on the salt and bake until tender when tested with a skewer (about 1 hour). Cut potatoes in half, scoop out the flesh and, in batches, push through a potato ricer along with chestnut meat onto a clean work bench.
  • 03
  • Scatter flour evenly over potato and chestnut mixture. Drizzle egg over, add nutmeg and salt to taste, then bring dough together using a pastry scraper, chopping and scraping to combine (avoid kneading dough). Form into a ball and wrap in a damp cloth. Cut off a piece of dough, flour your hands, then roll dough on a lightly floured surface into a pencil-thick length and cut into pieces 10cm-15cm long. Transfer to a lightly floured tray, cover with a damp cloth and repeat with remaining dough.
  • 04
  • Heat 100ml oil in a frying pan, add a third of the mushrooms, season to taste and sauté until caramelised (8-10 minutes). Transfer to a large plate and keep warm. Repeat with remaining mushrooms, then wipe pan clean and return to heat with remaining oil.
  • 05
  • Cook chestnut worms in a saucepan of boiling salted water until they rise to the surface (1-2 minutes). Drain, add to frying pan and cook, swirling occasionally, until lightly caramelised (7 minutes), adding garlic during the last minute of cooking. Deglaze pan with stock, bring to the boil, add mushrooms and all juices, rocket and cheese, toss together and serve.

At A Glance

  • Serves 10 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 10 people

Drink Suggestion

2010 Pimpernel Pinot Noir.

Featured in

Jun 2014

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.

×