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

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Six ways with choux pastry

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

Smoked pork terrine with Cumberland sauce


You'll need to begin this recipe a day ahead.

You'll need

2.6 kg smoked pork hocks (about 2) 10 cloves 6 allspice 2 cinnamon quills ½ tsp ground cloves ¼ tsp ground cinnamon ¼ cup finely chopped flat-leaf parsley 1 tbsp finely chopped chervil or tarragon   Cumberland sauce 30 ml vegetable oil 2 golden shallots, finely chopped 2 tbsp redcurrant jelly 150 ml port Zested rind and juice of 1 lemon and 1 orange 1 tbsp red wine vinegar ½ tsp ground ginger

Method

  • 01
  • Combine hocks in a large saucepan with cloves, allspice and cinnamon, cover generously with cold water and bring to the boil over high heat. Reduce heat to medium, simmer until meat falls from the bone (2½-3 hours). Remove hocks with a slotted spoon, coarsely flake meat from the bone (discard bones, skin, fat and sinew), then coarsely chop and set aside. Strain cooking liquid through a fine sieve, reserve 500ml (discard remaining) and add ground cloves, cinnamon and herbs, season to taste and stir through meat. Spoon into a 1.5 litre-capacity terrine mould, lined with plastic wrap, and refrigerate until set (5-6 hours).
  • 02
  • Meanwhile, for Cumberland sauce, heat oil in a small saucepan over medium-high heat, add shallot and sauté until tender (4-5 minutes). Add redcurrant jelly and stir until melted, then add remaining ingredients and simmer until slightly thick (1-2 minutes). Cool completely. Makes about 125ml.
  • 03
  • Turn out terrine, cut into 1cm-thick slices and serve with Cumberland sauce.

At A Glance

  • Serves 12 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 12 people

Featured in

Apr 2010

You might also like...

Tzatziki with zucchini fritters

recipes

Corndogs

Spiced nuts

recipes

Char-grilled pineapple wedges with chilli salt

Southern fried chicken with smoky maple caramel

recipes

Pork, veal and fennel sausage rolls

Smoked salt and vinegar chips

recipes

conversion tool

 
get the latest news

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

×