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.

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.

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.

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.

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."

Chicken stir-fried with holy basil and chilli

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Crab omelette


You'll need

  Omelette 6 large eggs 2 cups grape seed oil 200 gm cooked sand crab meat, picked through 40 gm snowpea tendrils   Sauce 1 tsp shrimp paste (belacan) ¼ cup oyster sauce 2 tsp hoi sin sauce ½ tsp sambal olek ½ clove of garlic, finely chopped 1 tbsp finely chopped coriander 1 tbsp grated palm sugar

Method

  • 01
  • For sauce, wrap shrimp paste in foil, place on an oven tray and roast at 180C for 10 minutes. Process shrimp paste, 1 cup water and remaining ingredients except palm sugar in a food processor until smooth. Transfer mixture to a saucepan and bring to the boil over medium heat. Add palm sugar and stir until dissolved, then remove from heat. Makes about 350ml. Sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • 02
  • Place eggs and 1½ tbsp iced water in a bowl and whisk to combine well, then strain through a sieve into a jug. Heat oil in a wok until just smoking, then carefully pour half the egg mixture into hot oil and cook for 3 minutes or until omelette is puffed, golden and crisp.
  • 03
  • Carefully pour oil out of wok into a heatproof container and reserve, then scatter half the crabmeat over omelette in wok, top with half the snowpea tendrils and season to taste with sea salt and freshly ground black pepper, fold in half and cook for 1 minute or until crab is just heated through. Drain omelette on absorbent paper and repeat with reserved oil, remaining egg, crab and snowpea tendrils. Serve omelettes immediately with warm sauce drizzled over.

At A Glance

  • Serves 2 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 2 people

Drink Suggestion

2003 Morris Chardonnay.

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

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

Fast seafood recipes

recipes

Sparkling cherry crush

Bullshot

recipes

Tequila and sangrita

Spirulina Rush

recipes

conversion tool

 
get the latest news

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

×