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.

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.

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.

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."

Chicken stir-fried with holy basil and chilli

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.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Orange-glazed ham with potato and parsley salad


You'll need

Thinly peeled rind and juice of 3 oranges and 1 lemon 120 gm light muscovado sugar 40 ml dry apera (see note) 3 tsp coriander seeds, coarsely crushed 1 free-range ham (about 5kg), skin removed, fat scored   Potato and parsley salad 1.8 kg kipfler potatoes, scrubbed 90 ml extra-virgin olive oil 30 ml aged white wine vinegar 4 golden shallots, thinly shaved on a mandolin Juice of 1 lemon 1 cup (firmly packed) flat-leaf parsley, coarsely chopped

Method

  • 01
  • Preheat oven to 180C. Stir citrus rind and juice, sugar, apera and coriander in a saucepan over medium-high heat until sugar dissolves, bring to the boil, then set aside to cool.
  • 02
  • Place ham in a large roasting pan, brush generously with glaze, pour over remaining glaze and roast on lowest shelf of oven, basting often with pan juices, until glaze is lightly caramelised (1½ hours).
  • 03
  • Meanwhile, for potato and parsley salad, combine potato and enough cold salted water to cover generously in a large saucepan, bring to the boil, cook until tender (12-15 minutes). Drain, cool slightly, peel and thickly slice. Add oil, vinegar and shallot, season generously and toss to combine. Cool to room temperature, add lemon juice and parsley, toss to combine and serve with warm orange-glazed ham.

Note Sherry-style fortified wine made in Australia is now known as apera.


"I buy my ham each year from Leo Donati in Melbourne. It's such a fine smoked ham that it almost doesn't need a glaze, but this one adds just a little bit of sweetness and spice." Brigitte Hafner


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

Drink Suggestion

Pale, cloudy wheat beer.

Featured in

Dec 2011

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

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

×