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.

Seafood khoresh


"I am craving the seafood stew we ate at Peel St in Adelaide recently. Please ask the chef his secret."
Kate Alfred, Barton, ACT

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.

You'll need

2 tbsp olive oil 25 gm butter, diced 2 onions, finely chopped 1 tsp ground cinnamon 4 cardamom pods, crushed 400 ml freshly squeezed orange juice 350 ml chicken stock 400 gm skinless snapper fillets, cut into 4 pieces 16 cockles, scrubbed 16 black mussels, debearded and scrubbed 8 uncooked prawns, peeled and cleaned 1 medium squid (about 120 gm), cleaned and sliced into 2cm-wide strips 1 carrot, julienned 2 oranges, segmented 1 tsp orange-blossom water Juice of 1 lime 80 gm pistachios, roasted and lightly crushed ¾ cup each (loosely packed) mint, coriander and flat-leaf parsley, coarsely chopped, plus extra to serve 40 gm flaked almonds, toasted To serve: boiled moghrabieh (see note)   Candied orange zest 200 gm caster sugar Finely sliced rind of 1 orange

Method

  • 01
  • For candied orange zest, boil rind in a small saucepan over medium-high heat to remove bitterness (8-10 minutes), then drain. Stir sugar in a small saucepan with 250ml water to dissolve, then bring to the boil, add rind and simmer until syrupy (8-10 minutes). Transfer with a slotted spoon to a tray and set aside to cool (discard liquid).
  • 02
  • Heat oil and butter in a large saucepan over medium heat, add onion and stir occasionally until tender (5-6 minutes), then add spices and cook until fragrant (1-2 minutes). Increase heat to high, add orange juice and stock, season to taste and boil until reduced by half (15-20 minutes).
  • 03
  • Reduce heat to low, add snapper, cockles, mussels, prawns and squid and half the carrot. Cover with a lid and cook until seafood is just cooked through (5-7 minutes). Transfer seafood with a slotted spoon to a serving platter and cover with foil to keep warm.
  • 04
  • Add half the orange segments to pan with remaining carrot, orange-blossom water, lime juice, half the pistachios, candied orange zest and herbs. Pour mixture over fish, scatter with almonds, and remaining pistachios and orange segments, and extra herbs. Serve warm with moghrabieh.
Note Moghrabieh, a large, round couscous, is available from select delicatessens.

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 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 4 people

Featured in

Aug 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×