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.

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.

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

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.

Prosecco and peach jelly with mascarpone and pandoro


These flavours are amazing together - sweet fragrant peaches, yeasty light pandoro and sparkling jelly with creamy mascarpone. You'll need to begin this recipe a day ahead.

You'll need

To serve: 1 pandoro, dusted with icing sugar (see note) To serve: toasted flaked almonds   Prosecco and peach jelly 1.8 litres prosecco or sparkling wine 250 gm caster sugar, or to taste (see note) 1 vanilla bean, split 6 firm but ripe peaches, bases scored 10 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Mascarpone cream 300 gm mascarpone 300 gm crème fraîche 300 ml thickened cream 40 gm (¼ cup) pure icing sugar Scraped seeds of ½ vanilla bean

Method

  • 01
  • For prosecco and peach jelly, bring prosecco, sugar and vanilla to the simmer in a large saucepan over medium heat, stirring to dissolve sugar. Add peaches, cover with a piece of baking paper and weight with a small plate, then poach until peaches are just tender (5-10 minutes). Drain with a slotted spoon and set aside on a plate to cool slightly, then peel, cut into wedges and refrigerate until required. Bring poaching liquid to the simmer over medium-high heat, then squeeze excess moisture from gelatine, add to liquid and stir to dissolve. Strain through a fine sieve, set aside to cool slightly, transfer to a 1.5-litre glass bowl, refrigerate until set (6 hours-overnight), then place peaches over jelly.
  • 02
  • For mascarpone cream, whisk ingredients in a bowl to soft peaks, then spoon mixture over peaches.
  • 03
  • To serve, scatter with flaked almonds and serve with pandoro to the side.

Note Pandoro is a yeasted cake available from Italian delicatessens. Prosecco varies in sweetness, so vary the amount of sugar you use in the jelly according to your taste.


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

Dec 2011

You might also like...

New Christmas recipes

recipes

Scottish Eggnog

Seafood paella with alioli

recipes

Caponata tartlets

Christmas fruit ice-cream

recipes

Christmas in July recipes

Panettone

recipes

Miso-cured beef with sesame rice and pickled ginger

Spiced nuts

recipes

conversion tool

 
get the latest news

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

×