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.

Burrata with char-grilled eggplant


"We only put this on the menu at Sagra during spring and summer," says Glenn Choy, "and you can really taste the difference in milk quality of the cheese when the cows or buffalo have been eating the new spring grass and summer wildflowers. In Puglia, the dedicated nonnas line up at the latteria in the mornings to get the freshest burrata for the family Sunday lunch. In this case, the creaminess plays against the slightly bitter, chargrilled eggplant. Pangrattato adds texture and helps to mop up any leftover oil and curds."

You'll need

2 eggplant, cut into 5mm-8mm slices 80 gm stale crustless sourdough, coarsely diced 140 ml extra-virgin olive oil 2 garlic cloves, crushed 2 tsp dried chilli flakes 2 tsp dried wild oregano 2 tbsp red wine vinegar 4 balls (125gm each) burrata ¾ cup (loosely packed) basil, torn

Method

  • 01
  • Preheat oven to 150C. Lightly salt eggplant slices, stack on top of each other in a colander, weight with something heavy and set aside to draw out excess moisture (25-30 minutes).
  • 02
  • To make pangrattato, toss bread with 2 tbsp olive oil and garlic, season to taste, then spread on an oven tray and roast until golden (about 15 minutes). Set aside to cool (10-12 minutes), then pound with a mortar and pestle to a crumble consistency (or you can pulse bread in a food processor).
  • 03
  • Heat a barbecue or char-grill pan over high heat. Combine 80ml oil, half the dried chilli, and half the oregano in a bowl. Pat eggplant dry with paper towels, brush with oil mixture and grill in batches until tender and charred (4-6 minutes). Remove from grill and transfer to a large tray and drizzle with red wine vinegar and remaining dried chilli and oregano. Cover with plastic wrap and set eggplant aside for flavours to develop (10-15 minutes).
  • 04
  • Arrange burrata and eggplant on a platter, scatter with pangrattato, drizzle with extra-virgin olive oil, top with basil and season well.

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

Vindimian Rudi Müller Thurgau 2011, Trentino.

Featured in

Mar 2015

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×