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

Six ways with choux pastry

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

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.

Polvorones


You'll need

225 gm (1½ cups) plain flour 110 gm (¾ cup) natural almonds 120 gm lard 165 gm (¾ cup) white sugar 2½ tsp ground cinnamon To serve: pure icing sugar

Method

  • 01
  • Preheat oven to 180C. Spread flour in an even layer on a baking tray lined with baking paper and toast, stirring occasionally, until golden (7-8 minutes), set aside to cool.
  • 02
  • Meanwhile, spread almonds on a separate tray and toast, stirring occasionally, until light golden (5-6 minutes), cool slightly, process in a food processor until finely ground, set aside.
  • 03
  • Increase oven to 200C. Beat lard, sugar and cinnamon in an electric mixer until light and fluffy (4-5 minutes), add toasted flour and reserved ground almonds, beat until just combined. Turn onto a piece of baking paper, bring together with your hands and roll to 1cm thick, refrigerate until firm (1-2 hours). Cut into biscuits using a 6cm-diameter scalloped or plain cutter (re-roll scraps) and carefully transfer with a spatula to a baking tray lined with baking paper and bake until light golden (20-25 minutes). Cool completely on tray and dust with icing sugar before serving. Polvorones will keep, stored in an airtight container, for about a week.

Note This recipe makes about 20 biscuits.


Polvorones are very short, crumbly, melt-in-your-mouth biscuits; the texture comes from using lard as the shortening. For best results, make your own lard by rendering your own pork fat, which you can buy from your butcher.

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

Oct 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.

×