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.

Noma Australia: the first review

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

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.

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.

12-hour barbecue beef brisket

"Texas is world-renowned for barbecuing a mean brisket, the flat and fatty slab of meat, cut from the cow's lower chest," says Stone. "Cooking a simply seasoned brisket low and slow on a smoker (or kettle barbecue when barbecuing at home), gradually rendering the gummy white fat while simultaneously infusing smoky flavour into the meat, is a labour of love. Although time-consuming, briskets are not difficult to cook. And while you'll note that this one takes a whopping 12 hours to cook, don't be alarmed if your brisket needs another hour or so - this timing is an approximation, and greatly depends on the size of your brisket and heat of your barbecue." The brisket can also be cooked in an oven (see note).

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.

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."

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

Quince tart


Quince don't always need to be cooked to a deep, dark burgundy. Here they're cooked just until they have a beautiful blush, giving them a lighter taste.

You'll need

130 gm pure icing sugar, sifted 130 gm almond meal 30 gm plain flour, sifted 130 gm butter, softened, plus extra for greasing 2 eggs 25 ml brandy For drizzling: thickened or pouring cream   Poached quince 3 quince, quartered, peel reserved 600 gm white sugar 1 vanilla bean, split and seeds scraped 1 cinnamon quill   Shortcrust pastry 300 gm plain flour 220 gm cold butter, coarsely chopped 2 egg yolks

Method

  • 01
  • For poached quince, combine ingredients and 1½ litres water in a saucepan (make sure quince are covered). Bring to a simmer, stir to dissolve sugar, then cook over low heat until blush (4 hours). Cool, refrigerate until chilled (1-2 hours), then strain liquid into a saucepan. Cut quince into wedges and refrigerate until required. Cook liquid over medium-high heat until syrupy (1 hour). Makes 350ml. Syrup will keep for 1 week.
  • 02
  • Meanwhile, for shortcrust pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add egg yolks and process until mixture comes together. Turn dough onto lightly floured work surface and form into a smooth log. Wrap in plastic wrap, refrigerate for 45 minutes to rest.
  • 03
  • Roll out pastry on a lightly floured surface to a 20cm x 40cm rectangle then line a buttered 13cm x 35cm fluted tart tin. Trim edges and refrigerate until chilled (1-2 hours).
  • 04
  • Meanwhile, preheat oven to 180C. Combine icing sugar, almond meal and flour in the bowl of an electric mixer fitted with a paddle. Add butter and mix until just incorporated. Gradually add eggs, one at a time, beating after each addition until incorporated, then stir through brandy. Cover with plastic wrap and refrigerate for 30 minutes to rest.
  • 05
  • Blind bake tart (15-20 minutes), remove paper and weights and bake until golden and crisp (3-5 minutes). Cool in tart tin on a wire rack.
  • 06
  • Spoon almond mixture into prepared case, level with a moistened spatula and bake until golden and puffed (10-15 minutes). Serve warm or at room temperature, topped with sliced quince and drizzled with quince syrup and cream.

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 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 8 people

Featured in

Jul 2009

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×