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.

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.

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."

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

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.

Crisp duck, pumpkin and plum salad


You'll need

½ small Jap pumpkin, cut into wedges 2 tbsp each of mirin and sake 1 tbsp olive oil For deep-frying: vegetable oil 1 Chinese roast duck, cut into 12 pieces (see note) 2 cups (loosely packed) watercress sprigs 50 gm (½ cup) walnut halves, roasted 1 tsp walnut oil (see note)   Caramelised vinegar plums 65 gm (¼ cup) light palm sugar 60 ml (¼ cup) cabernet sauvignon vinegar 4 plums (such as red), cheeks removed

Method

  • 01
  • Preheat oven to 220C. Combine pumpkin wedges with mirin, sake and olive oil on an oven tray, toss to coat evenly, then roast, turning once, for 20 minutes or until golden and cooked through. Set aside.
  • 02
  • Meanwhile, for caramelised vinegar plums, place sugar in a saucepan over high heat and cook for 1-2 minutes or until light caramel, add vinegar, return to the boil, add plums cheeks, reduce heat to low and cook for 1 minute or until plums begin to just soften. Cool.
  • 03
  • Heat vegetable oil in a deep-fryer or large deep saucepan to 190C. Deep-fry duck, in batches, for 3-5 minutes or until crisp and deep golden, then drain on absorbent paper.
  • 04
  • Arrange watercress, pumpkin and duck on plates, spoon caramelised vinegar plums over, scatter with walnuts, drizzle with walnut oil and serve immediately.
Note Chinese roast duck is available from Chinese barbecue restaurants and some Chinese butchers. Walnut oil is available from select delicatessens and supermarkets. Substitute with good-quality peanut oil.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Grenache rosé.

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.

×