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.

Flourless apple, almond, raisin and ginger cake

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.

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.

Honeyed chestnut schiacciata


You'll need

7 gm dried yeast (about 1 sachet) 100 gm honey 350 gm (2 1/3 cups) plain flour 2 tbsp olive oil, plus extra for brushing 65 gm peeled chestnuts (see note), coarsely crumbled To serve: Dutch-process cocoa (optional) and mascarpone   Honeyed chestnuts 200 gm honey 100 gm peeled chestnuts (see note) 60 ml (¼ cup) orange juice 20 ml dessert wine

Method

  • 01
  • Combine yeast and 60ml lukewarm water in the bowl of an electric mixer fitted with a dough hook, stand in a warm place until foamy (8-10 minutes), add honey and 25gm flour, stir to combine. Cover and stand in a warm place until bubbly (25-30 minutes), then add remaining flour, olive oil, 1 tsp sea salt and 165ml water, mix until a soft dough forms, then knead on a lightly floured surface until soft and smooth (8-10 minutes). Form into a ball, place in an oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (45 minutes-1 hour).
  • 02
  • Meanwhile, for honeyed chestnuts, combine honey and chestnuts in a small saucepan and stir occasionally over medium-high heat until caramelised (4-5 minutes). Remove from heat, add orange juice and dessert wine, return to heat and stir until smooth (1-2 minutes). Keep warm.
  • 03
  • Preheat oven to 200C. Turn dough onto a lightly floured surface, roll into a 20cm x 25cm rectangle, transfer to a lightly oiled oven tray, cover and stand until doubled in size (15-20 minutes). Make shallow indentations at intervals in dough with your fingertips, scatter over crumbled chestnuts, drizzle with a little chestnut syrup and bake until golden (12-15 minutes). Cut into fingers, dust with cocoa, and serve warm with honeyed chestnuts, syrup and mascarpone.

Note Peeled chestnuts are available in vacuum packs from Simon Johnson, GJ Food and select delicatessens.


At A Glance

  • Serves 8 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 8 people

Featured in

May 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.

×