GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

First look: French Saloon, Melbourne

French Saloon calls a former apartment in Melbourne's CBD home and has chef Todd Moses (late of Supernormal) at the helm...

Sticky bitter chocolate doughnuts


There's an amazing doughnut store in New York called Doughnut Plant. Its Valrhona chocolate-glazed doughnut is the inspiration for this one.

You'll need

390 ml lukewarm milk 125 gm caster sugar 75 gm softened butter, plus extra for greasing 14 gm dried yeast (about 2 sachets) 2 eggs, at room temperature 700 gm plain flour, plus extra for dusting For deep-frying/greasing: vegetable oil   Praline crumbs 70 gm hazelnuts 80 gm caster sugar   Sticky bitter chocolate glaze 220 gm caster sugar 200 gm dark chocolate (70% cocoa solids), finely chopped

Method

  • 01
  • Combine milk, sugar, butter, yeast, eggs, half the flour and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, and beat on medium speed until smooth and combined (4-5 minutes). Add remaining flour, a little at a time, beating until dough no longer sticks to the bowl and is smooth and elastic (4-5 minutes). Transfer to a lightly buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-1½ hours).
  • 02
  • Knock back dough, then roll out on a lightly floured surface to 1cm thick. Cut out 9cm-diameter rounds with a floured cutter, then cut a hole in the centre of each with a 3cm-diameter cutter. Transfer doughnuts and holes to a lightly floured tray, allowing space in between to rise, cover with a tea towel and stand until doubled in size (45 minutes-1 hour).
  • 03
  • Meanwhile, for praline crumbs, preheat oven to 180C. Spread hazelnuts on a baking tray and roast until browned (4-5 minutes), then rub between a tea towel to remove skins and place on a lightly oiled oven tray. Combine sugar and 50ml water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and cook until dark caramel (4-5 minutes). Pour over hazelnuts, cool completely, then break into pieces and process in a food processor until finely chopped. Store in an airtight container until required.
  • 04
  • Meanwhile, for sticky bitter chocolate glaze, combine sugar and 60ml water in a small saucepan, stir over medium-high heat until sugar dissolves, then cook until light caramel (8-10 minutes). Remove from heat, add chocolate and 50ml water, return to heat and stir until smooth. Add another 50ml water, stir to combine, strain through a metal sieve into a heatproof bowl. Keep warm over a saucepan of simmering water.
  • 05
  • Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry doughnuts and holes, in batches, turning occasionally until golden and cooked through (5-6 minutes for doughnuts; 3-4 minutes for holes; be careful as hot oil may spit), drain on a wire rack placed over a tray. When cool enough to handle, carefully half-dip doughnuts and holes in sticky bitter chocolate glaze, shake off excess, and place on rack. Scatter with praline crumbs and stand until set (20-30 minutes). Serve warm or at room temperature. Doughnuts are best eaten on day of making.

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 in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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

Jun 2010

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×