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."

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

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.

Steak tartare


You'll need

125 gm beef rump 2 anchovy fillets, finely chopped 1 tbsp Dijon mustard ½ tsp Worcestershire sauce 1 tbsp finely diced cornichons 1 tbsp finely diced radish 1 tbsp finely chopped flat-leaf parsley 1 tbsp small salted capers, rinsed and dried 1 tbsp finely diced shallots 1 egg yolk   Freshly grated horseradish 1 small bottle each green Tabasco and red Tabasco 1 small bottle colatura di alici 10 thin slices baguette, dried in a 180C oven for about 5 minutes

Method

  • 01
  • To prepare beef, suspend a stainless-steel bowl over another bowl of ice, ensuring top bowl is touching ice so it stays cool. Cut beef into 3mm dice and place in chilled bowl, along with anchovy, mustard, Worcestershire sauce and a pinch of salt and freshly ground white pepper. Take a wooden spoon and beat vigorously for 3 minutes over ice.
  • 02
  • Arrange beef on a serving plate and pile small mounds of cornichon, radish, parsley, capers and shallot on and around it. Make a small divot in top of beef just large enough to hold yolk. Place yolk in this and finish with a light sprinkling of freshly grated horseradish.
  • 03
  • Serve beef tartare with Tabasco sauces, colatura di alici and thinly sliced baguette on the side. Mix tartare at the table, adjusting seasoning to your personal taste as you go.

Note Cumulus Inc.  by Andrew McConnell is published by Penguin Lantern ($59.95, hbk). This extract has been reproduced with minor GT style changes.


I concede this is not a dish for everyone, but I like the way we serve steak tartare at Cumulus. It demands interaction from the punters, reflecting my belief that steak tartare is a dish that needs to be fine-tuned according to individual taste. A splash too much Tabasco could ruin it for some. Well, for me anyway. For this reason, we serve various condiments on the side, including green and red Tabasco and a clear anchovy essence from Italy (colatura di alici). Purists will argue that the addition of fresh horseradish is a sacrilege, an outrage. They can argue all they want - I like it this way. All the dicing and chopping may seem torturous, but the more uniformly and consistently this is done, the more refined the texture of the tartare will be.


At A Glance

  • Serves 2 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 2 people

Featured in

Nov 2011

You might also like...

Veal carpaccio with ruby grapefruit and celery salad

recipes

Ma po beancurd

Fried provolone with red wine vinegar

recipes

Mushroom and taleggio on bruschetta

Chicken liver crostini

recipes

Steamed black mussels with tomato sofrito and chorizo

Pork crackling, prawn and watercress salad

recipes

conversion tool

 
get the latest news

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

×