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.

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.

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.

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.

Tokyo eating guide

Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.

Leek pikelets with smoked rainbow trout and soft-boiled egg


You'll need

110 gm butter, coarsely chopped leeks, thinly sliced 300 gm crème fraîche, plus extra to serve 1 green onion, thinly sliced, plus extra to serve 2 lemons, finely grated rind only 6 eggs, at room temperature 100 gm (2/3 cup) plain flour ½ tsp baking powder 200 gm smoked rainbow trout, bones removed, coarsely flaked (see note) To serve: lemon wedges

Method

  • 01
  • Melt 70gm butter in a saucepan. Add leek and cook over medium heat, stirring occasionally, until very soft (6-7 minutes), transfer to a bowl and cool slightly. Add crème fraîche, green onion and lemon rind to bowl, season to taste and stir to combine. Separate 2 eggs, adding yolks to leek mixture, then stir in flour and baking powder. Whisk eggwhites and a pinch of salt until soft peaks form, fold into leek mixture and set aside.
  • 02
  • Melt 10gm butter in a large frying pan over medium heat until butter foams. Add ¼-cups of pikelet mixture and cook in batches until bubbles appear on surface (2-3 minutes), then turn and cook until golden (1-2 minutes). Transfer to a plate and repeat with remaining butter and pikelet mixture, wiping out pan with absorbent paper between each pikelet. Keep pikelets warm in a low oven.
  • 03
  • Meanwhile, cook remaining eggs in gently boiling water until soft-boiled (5-5½ minutes). Cool briefly under running water, then break in half. Scoop eggs from shells with a teaspoon. Serve immediately with leek pikelets, smoked rainbow trout and lemon wedges.
Note Smoked rainbow trout is available from select fishmongers and delicatessens. Substitute with good-quality smoked salmon.

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...

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.

×