GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Valentine's Day gift guide 2016

Valentine's Day doesn't have to mean red satin or teddy bears holding love hearts. Romance should be creative, after all. Here are 23 alternatives across food, travel, design and fashion that are bound to make your Valentine smile.

Chocolate and hazelnut pithiviers


You'll need

100 gm hazelnuts, roasted and skins removed 110 gm (½ cup) caster sugar 250 gm dark chocolate (64.5% cocoa solids) 180 ml pouring cream 500 gm butter puff pastry 1 egg, lightly beaten with 1 tbsp milk To serve: whipped or double cream

Method

  • 01
  • Spread hazelnuts on a lightly oiled tray. Combine sugar and 2 tbsp water in a small saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook for 5-6 minutes or until dark golden in colour, then pour over nuts and stand for 10 minutes or until caramel hardens. Break into small pieces and process in a food processor until finely ground. Store praline in an airtight container until required.
  • 02
  • Combine chocolate and cream in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally, until melted and smooth. Add praline, stir to combine, then remove from heat and refrigerate for 2 hours or until just firm.
  • 03
  • Preheat oven to 180C. Halve puff pastry and roll each piece to 4mm thick, then place on baking paper-lined trays and refrigerate for 30 minutes. Cut a 20cm-diameter round from each piece of pastry, then place a round on a baking paper-lined oven tray. Spread chocolate mixture over pastry, leaving a 2cm border, brush edges with eggwash, then place remaining round of pastry over chocolate mixture, pressing to seal. Using a fork, press firmly around edges, score top and brush with eggwash. Bake for 10-15 minutes or until dark golden in colour, then remove from oven and cool on a wire rack for 30 minutes. Serve warm or at room temperature, with cream passed separately.

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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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

Pedro Ximénez sherry.

Featured in

Jun 2007

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×