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.

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.

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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

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

How does a travel editor travel?

Helen Anderson, travel editor at Australian Gourmet Traveller, shares her insider tips.

Chocolate ice-cream with drunken raisins


You'll need

160 gm dark chocolate (54% cocoa solids), coarsely chopped 500 ml (2 cups) milk 30 gm butter, coarsely chopped 125 ml (½ cup) pouring cream 5 egg yolks 50 gm caster sugar 75 gm mild honey, such as clover honey   Drunken raisins 125 gm golden raisins 125 gm currants 75 ml dark rum 50 gm demerara sugar 20 gm mild honey ½ cinnamon quill 3 whole cloves

Method

  • 01
  • Place chocolate in a large bowl and set aside. Bring milk, butter and half the cream to just below the boil in a saucepan over medium heat.
  • 02
  • Meanwhile, whisk yolks and sugar in a bowl until pale and creamy (2-3 minutes), then, whisking continuously, add milk mixture and whisk to combine. Return to a clean saucepan and stir continuously over medium heat until mixture coats a wooden spoon thickly (5-6 minutes). Strain through a fine sieve over chocolate, whisk to combine then set aside to cool. When cool, stir through honey and remaining cream and refrigerate to chill. Freeze in an ice-cream machine, then freeze until required. Makes about 1 litre.
  • 03
  • For drunken raisins, combine raisins and currants in a bowl, pour over boiling water to cover, set aside until tender (30 minutes), then strain through a sieve (discard liquid). Meanwhile, bring rum, sugar, honey, spices and 50ml water to the simmer in a saucepan over medium heat, stirring to dissolve sugar. Remove from heat, add raisin mixture and set aside to macerate (2 hours).
  • 04
  • Scoop ice-cream into serving bowls, spoon over drunken raisins and serve.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

“I’d love to make the chocolate ice-cream with drunken raisins from Nicky Riemer at Melbourne’s Union Dining. Please help!”
Helen Goodchild, via email

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.

×