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.

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.

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.

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.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

Cornersmith Annandale opens

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

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

Flourless apple, almond, raisin and ginger cake

Grilled prawns and calamari with spiced eggplant pilaf


You'll need

110 ml olive oil 1 large purple eggplant, cut into 1cm dice 3 golden shallots, thinly sliced 200 gm cherry or grape tomatoes, halved 1 tsp allspice 2 cloves of garlic, finely chopped 200 gm short-grain rice, such as arborio 20 ml (1 tbsp) lemon juice 8 green medium prawns, peeled and intestinal tracts removed, tails intact 2 calamari tubes, cleaned and cut into 3cm strips ¼ cup each of dill sprigs and flat-leaf parsley leaves, coarsely torn 3 green onions, thinly sliced To serve: lemon wedges

Method

  • 01
  • Heat 2 tbsp oil in a heavy-based saucepan over medium-high heat, add eggplant and cook, stirring frequently, until golden and tender (about 5 minutes), then transfer to a bowl. Add 30ml oil to pan, then shallots, chilli, tomatoes, allspice and half the garlic. Cook, stirring frequently, until shallots are tender (5-7 minutes), then stir in reserved eggplant, then rice. Pour over 550ml boiling water and season generously with sea salt and freshly ground black pepper. Bring to the boil without stirring, reduce heat to low, cover with a lid and simmer for 15 minutes. Remove from heat, remove lid, cover with a tea towel, replace lid and stand for 10 minutes.
  • 02
  • Meanwhile, combine lemon juice, remaining garlic and olive oil in a non-reactive bowl and season to taste. Add prawns and calamari, stirring to combine. Cover with plastic wrap and stand for 10 minutes to marinate.
  • 03
  • While pilaf is resting, heat a chargrill pan over high heat. Drain prawns and calamari from marinade and cook, in batches, until golden and just cooked (2-3 minutes each side). Set aside.
  • 04
  • Stir herbs and green onion through pilaf, top with grilled seafood and serve with lemon wedges passed separately.

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

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.

×