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.

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.

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.

Chicken stir-fried with holy basil and chilli

Mud crab sandwich


Begin this recipe a day ahead to marinate the crab.

You'll need

30 gm butter ½ lemon To serve: micro-basil   Court bouillon and mud crab ½ small fennel bulb, chopped 1 golden shallot, chopped 5 black peppercorns 500 ml (2 cups) white wine 2 lemons, sliced 1 mud crab (1.5kg), chilled, brain spiked, brought back to room temperature, tail flap removed   Gascony butter 1 head garlic 150 gm soft butter 1 tsp finely chopped flat-leaf parsley 1 tsp finely chopped shallot Finely grated rind of 1 lemon 1 tsp Dijon mustard ½ tsp cayenne pepper   Bread crisps ½ dense loaf of bread 30 gm butter, softened

Method

  • 01
  • For court bouillon and mud crab, place fennel, shallot and peppercorns in a saucepan with 3 litres water and bring to the boil over high heat. Once boiling, pour in the wine and bring back to the boil. Add the sliced lemon rounds and crab, bring back to the boil, then remove from heat. Set aside to cool completely, then refrigerate overnight.
  • 02
  • The next day, remove the crab from the bouillon and carefully break apart, saving the liquid from the head. Carefully pick all the meat from the crab, ensuring the meat is free of shell and remains in large flakes. Store the meat covered in the fridge.
  • 03
  • For the Gascony butter, preheat oven to 160C and slice the garlic in half crossways. Place cut-side down in a small, ovenproof pan with 50gm butter and roast until golden and tender (25-30 minutes). Remove from the oven, then, when cool enough to handle, pop the garlic from the skin and mash with a fork. Mix together with the remaining ingredients in a bowl and season with salt and pepper.
  • 04
  • For the bread crisps, slice the loaf into 1mm-thick slices on a meat slicer, or slice very thinly with a very sharp knife. Using a 6cm round cutter, cut the bread into rounds. You’ll need 16, but make extra in case of breakages. Place a sheet of baking paper on a heavy, flat tray, brush the paper with butter and place the bread rounds on top. Brush another sheet of paper with butter, place butter-side down on the bread and top with another heavy tray. Bake in the oven until bread rounds are golden and crisp (10-20 minutes).
  • 05
  • To assemble, gently melt butter in a pan over low heat. Add 1 tbsp of the reserved crab juices and gently stir until emulsified. Add 1 tsp of Gascony butter, then remove from the heat and fold into the crab. Season with salt and a squeeze of lemon. Sandwich crab between toast rounds, garnish with micro-basil and serve.

At A Glance

  • Serves 4 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 4 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.

×