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.

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.

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."

Cornersmith Annandale opens

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

Spiced honey cakes


Use a single-blossom honey, such as leatherwood or chestnut, for a distinct flavour.

You'll need

180 gm plain flour 1¼ tsp baking powder 1 tsp ground cinnamon Pinch each of ground cloves and freshly grated nutmeg ¼ tsp bicarbonate of soda 110 gm (½ cup) raw caster sugar 40 gm (2½ tbsp) brown sugar 120 gm honey 80 ml (1/3 cup) almond oil or vegetable oil 100 ml milk 1 egg 20 ml Scotch whisky For greasing: butter   Honey butter icing 80 gm honey 50 gm softened butter 200 gm pure icing sugar, sifted 1 tsp lemon juice

Method

  • 01
  • Preheat oven to 180C. Sift together flour, baking powder, spices and bicarbonate of soda, add sugars and mix to combine. Make a well in the centre, add honey, oil, milk, egg and whisky. Stir until smooth, spoon into 18 buttered and floured 1/3-cup-capacity cake tins (see note) and bake until dark golden and cakes spring back when centres are lightly pressed with fingertip (15-20 minutes). Stand in tins for 15 minutes, then remove from tins and cool completely on a wire rack.
  • 02
  • For honey butter icing, beat honey and butter in an electric mixer until fluffy and very pale. Add icing sugar and lemon juice, beat until smooth then spread on tops of cooled cakes. Cakes best eaten on day of making.

Note For this recipe we used a set of hexagonal cake tins available from Iced Affair, mimicking the shapes of fresh honeycomb. If you can't find these, you can use any 80ml-capacity cake tins, but you may need to adjust the cooking time accordingly.


Tips for cupcakes
* Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.

* Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.

* Make sure your butter is soft but not melting. Coarsely chop it while it's cold and place in mixing bowl minutes before you start.

* Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.

* Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it'll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.

* Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.

* Fill moulds to 5mm below tops, unless otherwise specified.

* Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).

* Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.

* Be patient and let cakes cool before icing or filling.

At A Glance

  • Serves 18 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 18 people

Featured in

Apr 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.

×