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.

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.

Chicken stir-fried with holy basil and chilli

Orejones


Orejones means "big ears". They can be filled with cream flavoured with anything you like - try lemon or orange rind, or chocolate.

You'll need

1 (375gm) sheet butter puff pastry (see note) For brushing: lightly beaten egg For coating: dried shredded coconut   Vanilla crema 500 gm double cream 40 gm (¼ cup) pure icing sugar, or to taste 1 vanilla bean, scraped seeds only

Method

  • 01
  • Preheat oven to 200C. Roll pastry on a lightly floured work surface to 3mm thick and refrigerate until firm (20 minutes), then cut into 10cm strips and cut each strip on a slight angle to create 13cm-long diamond shapes. Working with one piece at a time (keep remaining pastry refrigerated until required), brush with eggwash and coat eggwash side with shredded coconut. Wrap around a 15mm-diameter stainless-steel rod (see note), coconut-side outward, pressing opposite corners to seal, forming a diamond-shaped cylinder. Repeat until rod is filled, place on a baking tray lined with baking paper and bake until pastry is golden and crisp (10-15 minutes). Cool, slide orejones off rods, clean rods, repeat with remaining pastry and set aside.
  • 02
  • Meanwhile, for vanilla crema, whisk cream, icing sugar and vanilla seeds until soft peaks form. Transfer to a piping bag fitted with a 1cm star nozzle and pipe into orejones, then serve immediately.

Note Use Carême puff pastry where available. Stainless-steel rods are available from hardware stores; you'll need to ask for them to be cut into lengths.


At A Glance

  • Serves 16 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 16 people

Featured in

Oct 2009

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.

×