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.

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.

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.

Flourless apple, almond, raisin and ginger cake

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

A light-as-air French pastry, choux balances out rich and creamy desserts, from eclairs to a towering croquembouche.

Tortas de aceite


These wafers take many enticing forms; some are scattered with pine nuts or aniseed, but we've used candied lemon rind here.

You'll need

400 gm plain flour, sieved 1 tbsp white sugar ¾ tsp baking powder 1 lemon, finely grated rind only 250 ml (1 cup) milk 80 ml (1/3 cup) extra-virgin olive oil 100 ml anise liqueur, such as Pernod   Candied lemon rind 2 lemons 365 gm caster sugar

Method

  • 01
  • For candied lemon rind, remove rind from lemons with a vegetable peeler, remove any white pith with a small sharp knife, then cut peelings into 5mm dice. Blanch in boiling water for 30 seconds, then repeat twice more. Drain and set aside. Juice lemons and combine juice in a small saucepan with 165gm caster sugar and 165ml water. Bring to the simmer over medium heat, stirring to dissolve sugar, then add rind and simmer until tender and translucent (15-20 minutes). Strain though a fine sieve (reserve syrup for drizzling, if desired), then combine in an airtight container with remaining sugar and shake to coat rind in sugar, ensuring rind doesn’t clump together. Set aside.
  • 02
  • Preheat oven to 220C. Combine flour, sugar, baking powder, lemon rind and 1 tsp salt in a bowl and make a well in the centre. Add milk, 2 tbsp olive oil and 1 tbsp liqueur, stir to combine, then turn onto a lightly floured work surface and knead lightly to form a smooth ball. Cover with a tea towel and rest for 20 minutes.
  • 03
  • Divide dough into walnut-sized pieces and roll out each one as thinly as possible on a lightly floured work surface. Place on baking trays lined with baking paper, prick with a fork, then brush with remaining oil. Scatter with candied lemon rind and bake in batches until golden (12-15 minutes). Drizzle with remaining liqueur and reserved syrup, if desired, and serve warm or at room temperature. Tortas de aceite will keep, stored in an airtight container, for about a week.

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...

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.

×