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.

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.

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.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

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.

Devilled Easter eggs


"This is for everyone who knew how to throw a wild dinner party in the '60s and '70s, the era of English asparagus, cucumber sandwiches, prawn cocktails and devilled eggs," says Dan Pepperell. "The smoked oil adds a new element to these eggs and a little extra umami always helps, here thanks to the bottarga."

You'll need

6 eggs, at room temperature 75 gm (¼ cup) Kewpie mayonnaise (see note) 1 tbsp Sriracha sauce 1 small piece bottarga (about 10gm; see note) 1½ tbsp finely chopped chives   Smoked oil 2 tbsp olive oil 100 gm smoking woodchips, such as oak or applewood

Method

  • 01
  • For smoked oil, pour olive oil into a small metal container (a disposable pie dish works well). Line a frying pan with foil, scatter woodchips over the base and heat over high heat until woodchips start to smoke (2-4 minutes). Push chips around the side of the pan to form a well in the centre, then place oil dish in the well, reduce heat to low, cover with a tight-fitting lid and smoke for 10 minutes. Remove oil and set aside to cool (discard chips when cooled).
  • 02
  • Cook eggs in a large saucepan of boiling salted water, stirring gently at first so the yolk sets in the centre, until hard-boiled (10 minutes). Drain, cool under cold running water, then peel and halve lengthways. Remove yolks and push through a fine sieve into a bowl. Add mayonnaise, Sriracha, and smoked olive oil, beat until creamy, season to taste, then transfer to a piping bag fitted with a 1cm-diameter star nozzle.
  • 03
  • Pipe yolk mixture into the eggwhite halves, finely grate bottarga over the top and top with chives. Serve at room temperature. Devilled eggs can be made a day ahead and kept refrigerated.

Note Kewpie mayonnaise, a Japanese brand, is available from Asian grocers. Bottarga is the salted dried roe of either mullet or tuna and is available from select delicatessens.


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

Featured in

Apr 2015

Recipes (10 )

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.

×