GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Quiche Lorraine


You'll need

150 gm speck, coarsely chopped 4 egg yolks 3 eggs 250 ml (1 cup) pouring cream ½ tsp freshly grated nutmeg   Shortcrust pastry 300 gm plain flour, sifted 175 gm unsalted butter, coarsely chopped 1 egg   Green salad 2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar ½ tsp seeded mustard 100 gm mixed baby leaves

Method

  • 01
  • For shortcrust pastry, combine flour and 1 tsp sea salt in a bowl and using fingertips rub butter through flour until mixture resembles fine breadcrumbs. Alternatively, place flour and salt in a food processor, add butter and pulse until mixture resembles fine breadcrumbs. Add egg and mix (or process) until just combined. Turn pastry out onto a lightly floured work surface and knead gently until smooth. Form into a disc, wrap in plastic wrap and refrigerate for 2-3 hours.
  • 02
  • Preheat oven to 200C. Roll out pastry onto a lightly floured work surface to 5mm thick and use to line a greased and floured 20cm loose-bottomed flan tin. Refrigerate for 20 minutes. Trim pastry, leaving 5mm above rim of tin, prick base with a fork and line with baking paper. Weight with pastry weights or rice and bake blind for 15 minutes, then remove paper and cook for another 10 minutes or until pastry is golden and dry.
  • 03
  • Reduce oven temperature to 150C. Heat a non-stick frying pan and cook speck over medium for 5 minutes or until golden. Drain on absorbent paper and scatter over base of prepared pastry case. Combine yolks, eggs, cream and nutmeg in a bowl, season to taste with sea salt and freshly ground black pepper, whisk to combine, then pour egg mixture over speck and bake for 30-40 minutes or until set. Stand for 10 minutes before removing quiche from flan tin.
  • 04
  • For green salad, whisk together olive oil, vinegar and seeded mustard in a bowl, season to taste, drizzle over salad leaves and toss to combine. Serve salad immediately with a slice of quiche.

Quiche? Bah, not food for 'real men'. Up until the 20th century, the pansy attitude towards quiche eaters stemmed from the lack of meat in the recipe. This savoury egg and cream-filled tart, as its name suggests, originated in Lorraine. In Medieval times, Lorraine, then known as Lothringen, was part of Germany. Indeed, the French term quiche derives from the German word for cake, kuchen. The Oxford Companion to Food (Oxford University Press) notes that the original recipe contained no meat, only egg and cream, but it's the version with bacon and sometimes cheese which has come to be known as quiche Lorraine. If using different fillings, choose those which can withstand the long baking time.

At A Glance

  • Serves 4 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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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 4 people

Additional Notes

WHERE TO TRY IT

Le Paris Brest
The classic Lorraine is served alongside other versions.
22 Haynes St, Kalamunda, WA, (08) 9293 2752.

Croissant d'Or
The addition of some hearty beef stock in the pastry buoys these ham-filled, cheesey quiches.
117 Macleay St, Potts Point, NSW, (02) 9358 6014.

Filou Patisserie
An age-old recipe handed down from the owner's great grandmother from Lorraine? You can't beat that.
Cnr Lygon & Fenwick sts, North Carlton, Vic, (03) 9347 4029.

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×