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

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.

Six ways with choux pastry

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

Tuna dip with parmesan grissini and cured veal


Break off a piece of grissini, wrap it in a piece of veal and dip away. Capers quickly fried in a little olive oil add another burst of flavour, as does a good squeeze of lemon.

You'll need

30 gm sea salt 30 gm raw caster sugar ¼ cup each coarsely chopped oregano and thyme 2 garlic cloves, coarsely chopped 1 veal fillet (about 600gm), trimmed 30 ml olive oil To serve: crisp capers, coarsely torn flat-leaf parsley and lemon wedges   Parmesan grissini 10 gm dried yeast Pinch of caster sugar 250 gm plain flour 50 ml extra-virgin olive oil, plus extra for brushing 40 gm (½ cup) finely grated parmesan   Tuna dip 200 gm piece of yellowfin tuna 100 ml dry white wine 3 thyme sprigs 1 fresh bay leaf 4 egg yolks 1 garlic clove, finely chopped 250 ml (1 cup) olive oil 50 ml extra-virgin olive oil lemons, finely grated rind and juice only, or to taste

Method

  • 01
  • For parmesan grissini, combine yeast, sugar and 150ml lukewarm water in a large bowl, cover and stand in a warm place until foamy (12-15 minutes). Add flour, olive oil and ½ tsp salt, mix to combine, turn onto a lightly floured surface and knead until smooth (3-5 minutes). Place in an oiled bowl, turn to coat, cover and stand in a warm place until doubled in size (30-40 minutes). Meanwhile, preheat oven to 180C. Roll walnut-sized balls of dough on a work surface with your hands to form long thin cylinders about the thickness of a pencil and place on lightly oiled oven trays, 1cm apart. Brush liberally with olive oil, scatter with parmesan, bake until golden (8-10 minutes). Cool to room temperature before serving. Makes about 30. Grissini will keep stored in an airtight container for 1-2 days.
  • 02
  • Meanwhile, for tuna dip, combine tuna in a small saucepan with wine and herbs. Add enough water to just cover, bring to the simmer over low heat, remove from heat and cool to room temperature in poaching liquid. Drain, flake and transfer to a food processor. Add egg yolks and garlic, process until smooth, then, with motor running, add combined oils in a thin steady stream. Process until thick and smooth, add rind and juice, season to taste, process to combine. Makes about 500ml. Tuna dip will keep refrigerated in an airtight container for 2-3 days.
  • 03
  • Combine salt, sugar, herbs and garlic in a bowl. Place veal in a non-reactive container, coat with herb mixture and refrigerate for 40 minutes to cure. Wipe off excess cure, rinse quickly and pat dry with absorbent paper. Heat oil in a large frying pan over medium-high heat, add veal, brown well on all sides (5-6 minutes), then cool and wrap tightly in plastic wrap to form a cylinder. Freeze until just firm (1½-2 hours), then thinly slice across the grain and serve scattered with crisp capers and parsley, with lemon wedges, grissini and tuna dip.

At A Glance

  • Serves 10 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 10 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

Rough olive tapenade with caramelised fennel schiacciata

Smoked trout mousse with riesling jelly and sour cream sable biscuits

recipes

Char-grilled asparagus and haloumi with mint and lemon

Sauteed greens with fried salami crumbs

recipes

conversion tool

 
get the latest news

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

×