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.

Cornersmith Annandale opens

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

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.

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.

Clarence River school prawns with cumin salt and harissa


You'll need

For deep-frying: vegetable oil 150 gm cornflour 40 gm smoked sweet Spanish paprika 400 gm green school prawns, such as Clarence River, cleaned, tails intact To serve: lime wedges   Harissa 1 large red capsicum 3 Roma tomatoes, halved 1 tbsp each cumin and caraway seeds ½ tbsp fennel seeds 150 ml olive oil ½ red onion, finely chopped 3 garlic cloves, crushed 3 long red chillies, coarsely chopped 50 gm tomato paste ½ tsp smoked sweet Spanish paprika 25 ml sherry vinegar ½ bunch each coriander and basil, coarsely chopped   Cumin salt 1 tbsp cumin seeds 1 tsp coriander seeds 2 tbsp sea salt

Method

  • 01
  • For harissa, preheat oven to 160C. Heat a char-grill on high heat and char-grill capsicum, turning occasionally until skin blisters and blackens (10-15 minutes). Place in a bowl, cover with plastic wrap, set aside to cool, then peel (discard seeds). Transfer to an oven tray, add tomato and roast until tender (40-45 minutes). When cool enough to handle, coarsely chop and set aside. Cook spices in a small frying pan over medium heat, stirring occasionally, until fragrant (3-5 minutes), then pound with a mortar and pestle until finely ground. Heat olive oil in a large saucepan, add onion, garlic and chillies and cook, stirring occasionally, until soft (10-15 minutes). Add capsicum, roast tomato and tomato paste to pan, reduce heat to low and simmer, stirring occasionally, until vegetables have broken down (35-40 minutes). Add ground spices, paprika and vinegar, season to taste and set aside to cool. Transfer to a food processor, add herbs and process until smooth, then pass through a fine sieve into serving bowl. Makes about 375ml.
  • 02
  • Meanwhile, for cumin salt, cook spices in a small frying pan over medium heat until golden and fragrant (3-5 minutes). Transfer half into a mortar and grind with a pestle to a fine powder, then add remaining spices and coarsely grind. Transfer back to frying pan, add sea salt and cook until lightly toasted (2-3 minutes).
  • 03
  • Heat vegetable oil in a deep-fryer or deep saucepan to 180C. Sift cornflour into a bowl, add paprika and season to taste. Toss prawns in flour mixture, shaking off excess, then deep-fry in batches until golden and crisp (1-2 minutes). Drain on absorbent paper and season with cumin salt. Serve prawns with harissa, extra cumin salt and lime wedges.

“On holiday travelling through Tasmania, my husband and I had a lovely meal at Hobart’s Smolt. Please ask Matthew Gudykunst for his harissa prawn recipe – it was superb.”
Danielle Wright, Brunswick, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 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 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×