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.

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."

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.

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.

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.

Grilled Pisco Sour


"A good Pisco Sour is one of my all-time favourite drinks," says Lennox Hastie. "Grilling the lime gives you more of a Pisco Sweet and Sour, as the tangy lime caramelises and mellows. This recipe uses an oak-aged Chilean pisco, which has a naturally sweeter finish than Peruvian pisco, so less sugar is needed."

You'll need

For barbecuing: seasoned hardwood, preferably fruitwood 1 lime, halved 1 eggwhite 75 ml Capel Oak Doble Destilado pisco (see note) 15 ml sugar syrup (see note) To taste: angostura bitters

Method

  • 01
  • Burn wood down to smouldering embers and medium-high heat (see below). Grill lime cut-side down until just caramelised (1-2 minutes). Set aside to cool.
  • 02
  • Combine eggwhite, pisco and sugar syrup in a cocktail shaker and fill with ice. Add grilled lime juice and shake vigorously until well chilled, then strain into a chilled short glass or a 250ml cocktail glass and finish with a couple of drops of bitters.

Note Capel Oak Doble Destilado pisco is available at select bottle shops. If it's unavailable substitute another (preferably Chilean) pisco. Sugar syrup is equal parts caster sugar and boiling water, stirred until sugar dissolves, then cooled.

How to prepare wood
* It almost goes without saying, but check the fire restrictions for the day in your area.
* Because they offer better control over airflow, wood-fired ovens are the perfect thing for burning the wood to coals; take care when you're transferring them to your grill or barbecue.
* If you're using a pit, enclose the fire with fire-rated bricks to help retain the heat and to slow the rate of burning.
* If you're using a barbecue, light the fire, close the lid and adjust the vents so the wood doesn't burn too fast. If you happen to have two barbecues, use one for burning the wood and one for grilling.
* Light the fire early - at least 1½ hours before starting cooking. Avoid using fire lighters or treated wood where there can be a residual chemical component. Wood embers burn hotter than the fire itself, so allow the wood to break down to glowing coals with a light-grey coating of ash. Too high a temperature and the subtle elements of the wood become tasteless. Optimal conditions are a slow, smouldering fire.
* Ideally you should use seasoned hardwood (at least 12 months old). Green or unseasoned wood with a high moisture content is harder to light and burns erratically, emitting smoke instead of heat, so it's worth sourcing premium hardwoods from recognised suppliers, such as Blackheath Firewood Company. If you have fruit trees, keep your prunings to use the next year.
* Woods vary in the amount of heat and flavour they produce.


At A Glance

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

Featured in

Jan 2015

You might also like...

Negioroni

recipes

Bar H: Rob Choy

Pi Yi

recipes

Eight excellent gin cocktails

Canchanchara

recipes

Fourteen ways with sparkling wine

Scottish Eggnog

recipes

Dulce de leche milkshake

Sparkling cherry crush

recipes

conversion tool

 
get the latest news

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

×