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 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.

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.

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.

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.

Chicken stir-fried with holy basil and chilli

Footy food recipes

What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.

Lamb kofta with tomato rice and sumac fried onions


You'll need

500 gm minced lamb 2 white onions, coarsely grated 1 cup each of (loosely packed) flat-leaf parsley and mint leaves, finely chopped ½ tsp each of ground cumin and coriander 2 tbsp extra-virgin olive oil To serve: warm Arab or Greek-style flat bread   Tomato rice 300 gm (1½ cups) basmati rice 1 kg tomatoes, coarsely grated into a bowl, skins discarded 8 black peppercorns 2 bay leaves 1 tbsp whole cardamom 1 tbsp olive oil 1 tsp white sugar   Sumac fried onions 60 ml (¼ cup) extra-virgin olive oil 2 white onions, thinly sliced 1 tbsp sumac ¼ tsp allspice

Method

  • 01
  • Combine lamb, onion, herbs and spices in a large bowl, season generously with sea salt and freshly ground black pepper and mix well using your hands. Cover with plastic wrap and refrigerate for at least 20 minutes. Divide mixture into 6 and mould each portion into a long sausage shape around a metal skewer. Place on a tray, cover with plastic wrap and refrigerate for 20 minutes.
  • 02
  • For tomato rice, rinse rice in a sieve under cold running water until water runs clear, transfer to a saucepan, add remaining ingredients and season with sea salt. Add enough water to just cover the rice, bring to the boil over medium heat, stir, then reduce heat to low and simmer for 15 minutes or until liquid is absorbed. Remove from heat and stand, covered, for 10 minutes before serving.
  • 03
  • For sumac fried onions, heat oil in a large frying pan over medium heat, add remaining ingredients, stir to combine and sauté for 12-15 minutes or until soft and golden. Transfer to a bowl and set aside.
  • 04
  • Preheat a barbecue to medium heat. Drizzle kofta with oil and cook, turning occasionally, for 6-7 minutes. Serve immediately with tomato rice, sumac fried onions and Arab or Greek-style flatbread.

Be careful when handling the kofta mix - you need to gently squeeze it into sausage-shaped pieces around the skewers. Make sure it is firm and compact to avoid it crumbling and falling apart. It's worth investing in the special flat skewers, used in Turkey and the Middle East, which seem to help the process. The onion salad can be served raw if you don't have time to sauté the onions.

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

Drink Suggestion

Fruity McLaren Vale sangiovese.

Featured in

Jan 2008

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×