GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Twice-baked Roquefort and mushroom soufflé


Twice-baked soufflés are almost completely foolproof and the first stint of baking can be done several hours in advance, making them ideal for entertaining.

You'll need

80 gm butter, coarsely chopped 1 garlic clove, finely chopped 300 gm Swiss brown mushrooms, trimmed and halved 350 ml milk 2 golden shallots, finely chopped 60 gm plain flour 4 eggs, separated 2 tbsp finely chopped flat-leaf parsley 200 gm Roquefort, coarsely crumbled 480 ml pouring cream 1 cup (loosely packed) mixed herbs, such as chervil sprigs, tarragon leaves, chives batons and flat-leaf parsley leaves 30 ml olive oil 15 ml Champagne vinegar

Method

  • 01
  • Preheat oven to 180C. Melt 30gm butter in a small saucepan with garlic, season to taste. Divide mushrooms evenly between two baking-paper-lined oven trays, drizzle with butter mixture, season to taste. Place one tray of mushrooms in oven, roast until tender (10-15 minutes). Process in a food processor until finely chopped and set aside. (Reserve remaining tray of mushrooms to serve.)
  • 02
  • Meanwhile, bring milk to the simmer in a saucepan over medium heat and keep warm. Melt remaining butter in a separate saucepan over medium heat, add shallot and stir occasionally until soft (2-3 minutes). Stir in flour and stir continuously until sandy-coloured (1-2 minutes). Gradually whisk in warm milk, whisking continuously until smooth. Bring to the boil, reduce heat to low-medium and stir occasionally until thick and smooth (4-5 minutes). Remove from heat, stand for 5 minutes, beat in egg yolks and finely chopped mushroom mixture, season to taste. Add parsley and fold in 80gm Roquefort without breaking down cheese. Whisk eggwhites until firm peaks form, fold into Roquefort mixture, then spoon into six 250ml-capacity buttered and floured metal dariole moulds. Place in a roasting pan, fill pan halfway up sides of moulds with hot water, bake until risen and golden (15-20 minutes). Remove from water bath, invert each soufflé into a small shallow buttered ovenproof bowl and set aside until required.
  • 03
  • Just before serving, divide cream among soufflés, drizzling over and around. Scatter over remaining Roquefort and bake until cream is bubbling and soufflés are golden (10-15 minutes). Roast reserved mushrooms while soufflés are cooking.
  • 04
  • Combine roast mushrooms, herbs, olive oil and vinegar in a bowl, season to taste and serve immediately alongside soufflés.

At A Glance

  • Serves 6 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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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 6 people

Drink Suggestion

Juicy, fruity red Beaujolais.

Featured in

Jul 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.

×