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.

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.

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.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

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."

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Chocolate-hazelnut dacquoise


You'll need

4 eggs, separated 55 gm (¼ cup) caster sugar 500 ml (2 cups) heavy cream (45% fat) 180 gm dark chocolate (53% cocoa solids), melted 100 gm hazelnuts, roasted, peeled and finely chopped For dusting: Dutch-process cocoa   Hazelnut meringues 5 eggwhites 55 gm (¼ cup) white sugar 160 gm (1 cup) pure icing sugar 45 gm (½ cup) almond meal 50 gm (½ cup) hazelnut meal

Method

  • 01
  • For hazelnut meringues, preheat oven to 130C. Whisk eggwhites in an electric mixer until soft peaks form. With motor running, add white sugar in batches, allowing each addition to incorporate before adding the next, until all is incorporated. Sift over icing sugar and fold through nut meals until just combined. Spread mixture into sixteen 7.5cm-diameter circles on baking paper-lined oven trays and bake, rotating trays once, until meringues are dry (1-1½ hours). Turn off oven and leave to cool completely.
  • 02
  • Meanwhile, whisk egg yolks and sugar in an electric mixer until thick and pale. In a separate bowl, whisk cream until soft peaks form and refrigerate until required. In another bowl, whisk eggwhites and a pinch of salt until firm peaks form. Fold egg yolk and eggwhite mixtures, cream, chocolate and hazelnuts together and set aside.
  • 03
  • Trim meringues with a 7.5cm-diameter cutter and place half the meringues in eight 7.5cm-diameter deep-ring moulds placed on a baking paper-lined oven tray (see note). Divide chocolate mixture among moulds, top with remaining meringues and freeze until firm (6 hours or overnight). Remove from moulds, dust with cocoa and serve immediately.
Note If you don’t have moulds, you can improvise by cutting stiff cardboard into eight 30cm x 7cm strips, and joining the ends with sticky tape to form rings.

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 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 8 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.

×