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.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Mexican corn soup with crushed avocado


You'll need

4 yellow or red banana capsicum 4 long red chillies 1 garlic head, halved horizontally 90 ml olive oil 1 Spanish onion, finely chopped 2 celery stalks, finely chopped 2 tsp each ground cumin and ground coriander 1.2 kg corn kernels (from about 8 cobs, cobs reserved) 1 litre (4 cups) chicken stock   Crushed avocado 2 golden shallots, thinly sliced 2 tbsp lime juice, or to taste 1 garlic clove, finely chopped 2 avocados, coarsely chopped 120 gm cherry tomatoes (about ½ punnet), quartered 2 tbsp extra-virgin olive oil ½ cup coarsely chopped coriander

Method

  • 01
  • Preheat a grill to high. Place capsicum, chilli and garlic, cut-side up, on a baking tray, drizzle with 20ml oil. Grill until starting to blacken (4-5 minutes for capsicum and chilli; 8-10 minutes for garlic), turn and drizzle with 20ml oil and grill until blackened (4-5 minutes for capsicum and chilli; 6-8 minutes for garlic). When cool enough to handle, squeeze garlic from skins, finely chop, set aside. Peel capsicum and chilli, coarsely chop flesh, set aside.
  • 02
  • Heat remaining oil in a large saucepan over medium-high heat, add onion and celery, sauté until very tender (5-6 minutes). Add spices, sauté until fragrant (1 minute), then add corn (reserve 2 cups), reserved corn cobs, and grilled garlic, capsicum and chilli, stir to combine. Add stock and 250ml water, bring to the boil, reduce heat to medium and simmer until corn is tender (15-20 minutes). Discard cobs, process mixture in a food processor until very smooth, then cool to room temperature.
  • 03
  • Meanwhile, cook reserved corn in boiling salted water until tender (4-5 minutes), drain, add to puréed soup and season to taste.
  • 04
  • Meanwhile, for crushed avocado, combine shallot, lime juice and garlic in a bowl, stand until shallot is tender (4-5 minutes). Add avocado, lightly crush with a fork, then stir in tomato, olive oil and coriander and season to taste. Serve dolloped into corn soup.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Fruity young rosé.

Featured in

Jan 2010

You might also like...

Classic Australian recipes

recipes

Bar H: Rob Choy

Corn recipes

recipes

Pi Yi

Summer barbecue recipes

recipes

Canchanchara

Mango recipes

recipes

Scottish Eggnog

Barbecue recipes

recipes

Dulce de leche milkshake

Prawn recipes

recipes

Sparkling cherry crush

Steak recipes

recipes

Spirulina Rush

Avocado recipes

recipes

conversion tool

 
get the latest news

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

×