Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Duck liver pâté with pickled cranberries


This duck liver pâté packs a boozy, festive punch.

You'll need

250 gm softened butter 150 gm bacon, finely chopped 3 golden shallots, thinly sliced 2 garlic cloves, finely chopped 4 thyme sprigs 1 fresh bay leaf 1 kg duck livers, trimmed 60 ml brandy Finely grated rind of ½ orange 4 pimento berries, finely ground in a mortar and pestle 80 ml (1/3 cup) pouring cream To serve: sliced crusty white bread   Pickled cranberries 160 gm frozen cranberries, defrosted 150 gm caster sugar 60 ml (¼ cup) red wine vinegar   Tokay jelly 500 ml tokay (see note) 55 gm (¼ cup) caster sugar, or to taste (see note) 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes

Method

  • 01
  • Heat 50gm butter in a large saucepan over medium-high heat, add bacon, shallot, garlic and herbs and sauté until tender (5-6 minutes), season to taste and transfer to a food processor (discard thyme and bay). Heat another 100gm butter in pan, add livers and cook without colouring, turning occasionally, until cooked medium (5-6 minutes). Remove livers from pan and transfer to food processor with brandy, orange rind, pimento and remaining butter and process until smooth, then add cream and process to combine. Season to taste, then pass through a fine sieve. Transfer to four 250ml moulds and refrigerate until set (2-3 hours).
  • 02
  • Meanwhile, for pickled cranberries, combine cranberries, sugar and vinegar in a saucepan and stir over medium heat until sugar is dissolved, then set aside to cool.
  • 03
  • For tokay jelly, bring wine and sugar to the simmer in a saucepan over medium heat. Squeeze water from gelatine and add gelatine to pan, stirring to dissolve. Set aside to cool, then spoon over pâté, season with pepper and refrigerate until set (2 hours). Serve with pickled cranberries and crusty white bread.

Note Tokay is a semi-sweet dessert wine. The sweetness of the wine varies, so taste as you gradually add the sugar to prevent the jelly from being too sweet.


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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Dec 2010

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×