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.

Hot frozen dogs


"Teena's mum and dad used to run a pub as far south in Tasmania as you can go," says Alistair Wise, "and had procured an old hot-dog toaster - the kind you'd find in your old corner store. We tried toasting some brioche on the spit, but the bread would split and our 'hot dog' more closely resembled the Titanic than food. So we changed to a milk roll, which allows you to toast the centre perfectly without the whole thing falling apart, and also works mighty fine with an egg and cress filling. Sorry, getting a little side-tracked. Back to that hot frozen dog."

You'll need

500 gm strong flour 1 egg 2 tsp sea salt 20 gm caster sugar 30 gm fresh yeast (or 15 gm active dried yeast) 20 gm butter, at room temperature 250 ml (1 cup) milk, plus extra for brushing To serve: ice-cream and salty caramel (see salty caramel recipe)   Raspberry sriracha 125 gm punnet fresh raspberries 1 tbsp sugar 2 tbsp sriracha sauce   Chocolate malt sauce 100 ml milk 250 ml (1 cup) pouring cream 50 ml liquid malt 150 gm dark chocolate, roughly chopped

Method

  • 01
  • Place all the ingredients in the bowl of an electric mixer fitted with a dough hook. Mix for 2 minutes on low speed, then for 6 minutes on medium speed or until the dough is smooth, shiny and elastic. Cover and leave to prove in the bowl for 10 minutes. Divide the dough into 8 portions. Mould each into a cigar shape about 12cm long. Leave to prove on a baking tray for about 40 minutes, or until doubled in size.
  • 02
  • For raspberry sriracha, mash all the ingredients together and let the raspberries steep in their own juices for a good few hours. You can make the sauce smooth by giving it a whiz with a stick blender, but I quite like a slightly lumpy feel.
  • 03
  • For chocolate malt sauce, pour milk, cream and malt into a saucepan, add a pinch of sea salt and bring to the boil. Put chocolate in a heatproof bowl and pour in hot cream mixture, whisking until smooth and lump-free. Sauce will keep in an airtight container for up to 2 weeks.
  • 04
  • Preheat the oven to 200C. Brush the rolls with a little milk, then bake for 15 minutes or until a light golden brown. Remove the rolls from the oven. Leave to cool slightly, then split.
  • 05
  • Lightly toast the rolls in the oven, cut-side up, until golden and slightly crisp – or if, like us, you are lucky enough to have a hot dog machine, toast the buns in this. Fill with ice-cream, then drizzle with raspberry sriracha, salty caramel and chocolate malt sauce to keep it real. Serve hot in paper napkins.

Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor 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

Featured in

Sep 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.

×