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.

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.

Golden seafood pilav


You'll need

250 gm (1¼ cups) long-grain or basmati rice 500 ml (2 cups) chicken stock 30 ml olive oil 1 large shallot, finely diced 15 strands saffron ½ tsp ground fennel seeds Pinch sea salt 12 mussels, scrubbed and bearded 6 red mullet fillets, halved crosswise 6 raw king prawns, split and cleaned Generous pinch freshly ground black pepper 1 large vine-ripened tomato, seeded and diced 2 tbsp each chopped dill and mint leaves 50 gm butter

Method

  • 01
  • Put the rice into a large bowl and rinse well under cold running water, working your fingers through it to loosen the starch. Drain off the milky water and repeat until the water runs clear. Cover the rice with cold water and leave to soak for 10 minutes. Drain the rice and rinse a final time.
  • 02
  • Bring the stock to the boil, then lower the heat and keep at a simmer.
  • 03
  • Heat the oil in a heavy-based saucepan. Add the shallot, saffron and fennel and sauté over a low–medium heat until the shallot softens. Gently stir in the rice, so that all the grains are coated with the oil. Pour on the simmering stock and season lightly with salt. Stir, bring to the boil, then cover with a tight-fitting lid and cook over a very low heat for 10 minutes.
  • 04
  • Remove the lid and add the mussels, pushing them down into the rice. Distribute the fish and prawns evenly over and between the mussels. Season lightly with salt, then add the pepper, scatter on the tomatoes and herbs, and dot with pieces of butter.
  • 05
  • Replace the lid and steam for 5 minutes. Remove the pan from the heat, then slide a clean, folded tea towel under the lid and leave it for 10 minutes.
  • 06
  • To serve, tip the rice onto a serving platter. Stir gently so that the seafood and herbs are evenly distributed.

This dish makes a luxurious main course, the ground fennel and fresh mint giving it a distinctive Turkish edge. Serve with hot red pepper paste. This recipe is from Turquoise – a Chef’s Travels in Turkey by Greg and Lucy Malouf.

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

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.

×