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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

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.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

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.

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.

Roast turkey


You'll need

1 turkey (about 4kg, see note) 16 thin slices speck or flat pancetta 3 tsp olive oil 500 ml (2 cups) brown chicken or veal stock 16 small nicola potatoes, halved 2 fennel bulbs, cut into wedges 12 large green olives 4 fresh bay leaves 4 thyme sprigs   Sausage stuffing 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tsp fennel seeds 2 blood sausages, skins removed, coarsely crumbled 3 pork and fennel sausages (about 400gm), skins removed 320 gm coarse breadcrumbs, from crusty white bread ½ orange, freshly grated rind only 1 tbsp each finely chopped thyme and sage

Method

  • 01
  • Remove neck and giblets from turkey, rinse bird inside and out, pat dry with absorbent paper, cover with plastic wrap and bring to room temperature.
  • 02
  • Preheat oven to 180C. For sausage stuffing, heat olive oil in a frying pan over medium heat. Add onion, garlic and fennel seeds and cook until onion is soft and starting to colour (8-10 minutes). Remove from heat, transfer to a bowl and cool, then add remaining ingredients and mix well to combine. Season with sea salt and freshly ground white pepper and set aside.
  • 03
  • Stuff cavity of turkey and pocket of neck with sausage stuffing. Tie legs securely with kitchen string and tuck wings behind turkey shoulders. Lay speck, alternating from one breast to another, so they overlap on a slight diagonal. Drizzle olive oil over legs and rub into skin. Add stock to a large roasting pan, place turkey on wire rack inside pan and roast for 1 hour. Remove from oven, add potato, fennel, olives and herbs to pan, spoon pan juices over vegetables and roast until vegetables are tender and turkey is cooked to your liking (45 minutes for cooked breast and just cooked thigh to 1 hour for well-done breast and thigh).
  • 04
  • Remove turkey from pan, cover with foil and rest for 10 minutes before carving. Serve turkey with pan vegetables and juices.

Short-order recipe
Apricot and almond stuffing
Soak 10 dried apricots in warmed botrytis wine until soft, drain (reserve liquid), finely chop and transfer to a bowl. Heat 2 tbsp olive oil in a frying pan over medium heat, then add 1 finely chopped onion, 2 finely chopped garlic cloves and 100gm almond slivers. Cook, stirring occasionally, until onion is soft and starting to colour and almonds are turning golden (8-10 minutes). Remove from heat, add almond mixture to apricots and cool. Add 400gm coarse breadcrumbs and a handful of coarsely chopped flat-leaf parsley, sage and oregano. Mix well to combine, then stuff into cavity of turkey and pocket of neck before roasting. Add the reserved botrytis and some halved fresh apricots to turkey juices in roasting pan during the last 10 minutes of cooking.


At A Glance

  • Serves 8 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 8 people

Drink Suggestion

Sparkling shiraz.

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×