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.

Cornersmith Annandale opens

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

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.

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.

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.

Silver dollar burgers


You can make the buns and relish the day before - just refresh the buns in a hot oven before serving.

You'll need

400 gm each minced veal and pork 1 small onion, grated 1 egg ½ tbsp chopped thyme ¼ tsp dried oregano 60 ml (¼ cup) olive oil 240 gm aged cheddar, grated 6 mini Roma tomatoes, sliced 1 baby gem lettuce, shredded   Tomato relish 5 vine-ripened tomatoes, scored 80 ml (1/3 cup) olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 red capsicum, finely diced 3 small red chillies, finely chopped 1 tsp each ground coriander and ground cumin ¼ tsp ground turmeric 125 ml (½ cup) white wine vinegar 110 gm (½ cup) raw caster sugar   Buns 7 gm (1 sachet) dried yeast 400 gm bread flour For brushing: eggwash

Method

  • 01
  • For tomato relish, blanch tomatoes (10-20 seconds), then refresh. Peel, finely chop, set aside. Meanwhile, heat oil in a large saucepan over medium heat, add onion and garlic, sauté until light golden and very soft (15 minutes). Add capsicum, chilli and spices, cook for 5 minutes, then add tomato, vinegar and sugar and season well to taste. Stir occasionally until very thick (25-30 minutes), then set aside to cool. Makes about 2 cups. Tomato relish will keep, refrigerated in an airtight container, for one week.
  • 02
  • For buns, preheat oven to 250C. Combine yeast and 250ml lukewarm water in a large bowl and stand until foamy (5 minutes). Add flour and ½ tsp salt, mix until dough comes together, turn onto a lightly floured work surface, knead until smooth and elastic (5-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap, set aside until doubled in size (30 minutes). Knock dough back, divide into 24 even pieces, roll each into a ball and place on two trays lined with baking paper. Cover with a tea towel, stand until doubled in size (15 minutes). Brush with eggwash and place first tray in oven, spray oven with a mist of water, cook until buns are golden (10 minutes). Repeat with remaining tray. Cool slightly, cut in half and place bases back on tray.
  • 03
  • Meanwhile, combine minces, onion, egg and herbs in a bowl, season liberally to taste. Roll 24 golf-ball-sized patties, make an indent in the top of each, set aside on a tray. Heat half the oil in a frying pan, add half the patties, turn occasionally until golden and almost cooked through (5-7 minutes). Transfer patties, indent-side up, to bread bases, then repeat with remaining patties. Fill indent-side of patties with cheese and bake until melted and patties are just cooked through (3-5 minutes). Top each with a tomato slice, lettuce and tomato relish, sandwich with bun tops, secure with a toothpick and serve hot.

At A Glance

  • Serves 24 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 24 people

Featured in

Nov 2009

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.

×