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.

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.

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.

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.

Baloney sandwiches


"Acme's baloney sandwiches are my new obsession. I'd love to get my hands on the recipe."
Marcus Lindfield, Potts Point, NSW

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

200 gm mortadella, thinly sliced   Tomato sauce 400 gm canned tomatoes 80 ml (1/3 cup) malt vinegar 30 gm brown sugar 1 garlic clove, bruised 1 cinnamon quill 1 fresh bay leaf 1 tsp coriander seeds To taste: Tabasco   Potato bread 1 small Dutch cream potato (about 120gm), scrubbed 185 ml milk, at room temperature 55 gm caster sugar 7 gm (1 sachet) dried yeast 500 gm bread flour 1 egg 1 egg yolk 75 gm softened butter, chopped

Method

  • 01
  • For tomato sauce, place ingredients, except Tabasco, in a large saucepan and bring to the boil, then reduce heat to low and simmer, stirring occasionally, until thickened (2-2½ hours). Remove cinnamon quill and bay leaf, blend mixture with a hand-held blender until smooth (the sauce should be thick; reduce further if necessary), then stir in Tabasco. Tomato sauce will keep in an airtight container for 3-4 days.
  • 02
  • For potato bread, cover potato in cold water in a saucepan over medium-high heat, bring to the boil and cook until tender (15-20 minutes). Drain, rinse under cool running water, then peel when cool enough to handle. Return to saucepan, mash to a purée, then add milk and cook over medium heat, whisking continuously, until slightly warmed through (2-3 minutes). Combine sugar and yeast in an electric mixer with dough hook attachment, add potato mixture, whisk lightly to combine, then set aside in a warm place until mixture becomes foamy (5-7 minutes). Mix in flour, egg, yolk and 1 tsp fine salt and knead on medium speed until a smooth dough forms and comes away from the side of the bowl (4-6 minutes). With the motor running, add butter in batches and knead until dough is smooth, shiny and firm (5-7 minutes). Cover with a tea towel and rest for 10 minutes.
  • 03
  • Preheat oven to 220C and line an oven tray with baking paper. Divide dough into 16 portions of 30gm, then roll into balls with your hands moistened with olive oil to prevent the dough from drying out. Place on prepared oven tray, cover with a tea towel and set aside until dough has risen by a third (1 hour). Bake, turning tray once, until golden brown (15-17 minutes). To serve, tear open hot buns, slather with tomato sauce and stuff each with 2-3 slices of mortadella.

At A Glance

  • Serves 16 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 16 people

Featured in

Mar 2015

Recipes (11 )

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.

×