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.

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.

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.

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."

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Prawn rolls


"Prawn rolls are found at every tourist trap in Maine - every roll is different," says Wall. "We substituted the celery salt some shacks use with pickled celery to offer brightness to a rich roll. Potato chips offer a textural contrast and are the king of American sandwich garnishes. These homemade potato chips are infinitely better than shop-bought brands - maybe some of the guilt of eating potato chips can be offset by knowing you made them yourself." Begin this recipe a day ahead to pickle the celery.

You'll need

50 gm salt 500 gm peeled and cleaned raw prawns 8 small brioche buns, split   Pickled celery 500 ml (2 cups) white vinegar 110 gm (½ cup) caster sugar 2 tbsp sea salt flakes 1 tbsp each yellow mustard seeds, black peppercorns and dried chilli flakes 2 garlic cloves, smashed with the flat of a knife 4 celery stalks, very thinly sliced diagonally   Kewpie tartare sauce 150 gm Kewpie mayonnaise 4 cornichons, very finely diced 2 tsp capers in brine, finely chopped 2 tsp finely diced Spanish onion 1 tsp lemon juice, or to taste   Potato chips 6 russet potatoes, scrubbed 2 tbsp sea salt flakes For deep-frying: vegetable oil To taste: celery salt

Method

  • 01
  • For pickled celery, place ingredients, except celery, and 500ml water in a saucepan over medium-high heat, bring to the boil, then remove from heat and stand for 15 minutes to infuse. Bring back to the boil, then strain liquid over celery in a non-reactive container. Cover and refrigerate for at least 24 hours. Pickled celery keeps for a week.
  • 02
  • Stir salt and 500ml cold water in a non-reactive container until salt dissolves, add prawns and stand to brine (12 minutes). Drain and place in a large steamer basket over a large saucepan of gently simmering water, cover and steam until cooked (10-12 minutes). Refrigerate to cool completely, then chop into bite-sized pieces and set aside.
  • 03
  • Meanwhile, for Kewpie tartare sauce, combine ingredients in a bowl and season to taste.
  • 04
  • For potato chips, dissolve salt in 1.5 litres cold water in a large bowl, slice potatoes paper-thin on a mandolin, add to bowl and stand for 20 minutes, then drain well and spread on trays lined with paper towel to dry (20 minutes). Preheat oil to 150C in a large saucepan, add chips in batches and cook, stirring occasionally, until oil stops bubbling and chips turn very light golden around the edges (6-8 minutes). Remove with a slotted spoon, drain on paper towels and season generously with celery salt or salt. Set aside.
  • 05
  • To serve, combine prawns and Kewpie tartare sauce to taste in a bowl. Toast brioche rolls under a hot grill, fill each with prawn mixture and top with a little drained pickled celery. Serve with potato chips.

At A Glance

  • Serves 6 - 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 6 - 8 people

Drink Suggestion

La Sirène Wild Saison ale.

Featured in

Sep 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.

×