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.

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.

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.

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.

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.

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."

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

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.

Chicken stir-fried with holy basil and chilli

Rough olive tapenade with caramelised fennel schiacciata


This piquant tapenade is great piled up on simple crostini, but the flavour of the carmelised fennel schiacciata takes it to a whole other level. You can make the schiacciata a day or two ahead, and serve it toasted.

You'll need

300 gm pitted black olives, such as Kalamata (about 350 gm unpitted) 1 cup (firmly packed) flat-leaf parsley 2 tbsp coarsely chopped rosemary leaves 60 gm drained capers in vinegar 6 anchovy fillets 2 garlic cloves, finely chopped 2 lemons, finely grated rind and juice only, or to taste 125 ml (½ cup) extra-virgin olive oil   Caramelised fennel schiacciata 2 tsp caster sugar 1 tsp dried yeast 350 gm (2 1/3 cups) plain flour 60 ml (¼ cup) olive oil, plus extra for drizzling 1 baby fennel bulb, thinly sliced lengthways 1 garlic clove, thinly sliced lengthways

Method

  • 01
  • For caramelised fennel schiacciata, combine sugar, yeast, 25gm flour and 60ml water in the bowl of an electric mixer fitted with a dough hook, mix until smooth and stand in a warm place until foamy (10-15 minutes). Add remaining flour, half the olive oil, 1 tsp sea salt and 180ml water and mix on low speed until a soft dough forms (1-2 minutes). Increase speed to medium, mix until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (45 minutes-1 hour). Meanwhile, heat remaining olive oil in a large frying pan over medium heat and cook fennel slices in batches, turning once, until golden (1-2 minutes each side), season to taste, then cool. Preheat oven to 200C. Divide dough in half, then roll out each piece on a lightly floured surface to a rough 12cm x 25cm rectangle. Place each on an oven tray lined with baking paper, make shallow indentations in dough at regular intervals with your fingertips, then scatter over caramelised fennel. Scatter over garlic, drizzle with a little olive oil and season to taste. Bake, swapping trays halfway through cooking, until golden (12-15 minutes), cool on a wire rack.
  • 02
  • Meanwhile, pulse olives, herbs, capers, anchovy, garlic and lemon rind in a food processor until coarsely chopped, stir in olive oil and lemon juice, season to taste. Serve with thin slices of caramelised fennel schiacciata. Makes about 500ml. Tapenade will keep refrigerated in an airtight container for up to 1 week.

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

Jan 2010

You might also like...

Spiced mango chutney

recipes

Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites

recipes

Smoked trout mousse with riesling jelly and sour cream sable biscuits

Char-grilled asparagus and haloumi with mint and lemon

recipes

Sauteed greens with fried salami crumbs

Focaccia col formaggio

recipes

conversion tool

 
get the latest news

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

×