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.

Chicken stir-fried with holy basil and chilli

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.

Beetroot chocolate mud cakes


You'll need

300 gm (2 cups) mixed macadamia nuts and Brazil nuts 40 gm (¼ cup) dried currants or dried cranberries 6 medjool dates, pitted 80 ml (1/3 cup) maple syrup 300 gm beetroot (2 large), coarsely grated, plus extra to serve 200 gm desiccated coconut, plus extra to serve 40 gm (1/3 cup) 100% raw cacao powder (see note) 45 gm (1/3 cup) carob powder (see note) 2 tbsp golden flaxseeds, coarsely crushed (see note) Scraped seeds of 1 vanilla bean To serve: shaved dark chocolate   Chocolate icing 2 avocados, coarsely chopped 170 gm unfiltered honey 60 gm (½ cup) 100% raw cacao powder 2 tbsp coconut oil, softened Scraped seeds of ½ vanilla bean

Method

  • 01
  • For mud cakes, line an oven tray with baking paper, top with eight 5cm-diameter cake rings and set aside. Process nuts in a food processor to fine crumbs. Add dried fruit and maple syrup and process until smooth. Add beetroot, coconut, cacao and carob powder, flaxseeds and vanilla seeds and blend until even in texture (add about 2 tbsp water if mixture is too dry). Press mixture into rings and place in the freezer until firm (40-50 minutes).
  • 02
  • For chocolate icing, pulse ingredients and ½ tsp sea salt in a food processor until smooth.
  • 03
  • Unmould cakes by sliding a knife around the inside. Spread icing over cakes with a small spatula and refrigerate until set (30-40 minutes).
  • 04
  • To serve, garnish mud cakes with grated beetroot, a sprinkling of coconut and chocolate shavings.
Note Raw cacao powder, carob powder and golden flaxseeds are available from health-food shops and some major supermarkets.

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

Apr 2015

Recipes (10 )

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.

×