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

Creme caramel

"This is the best dessert of all time - no intro needed," says Pepperell. Begin this recipe a day ahead to rest and chill the custard.

Six ways with choux pastry

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

Vine leaf mozzarella parcels with anchovy, lemon and grilled grapes


You'll need

18 brined vine leaves, rinsed, for wrapping (see note) 6 buffalo mozzarella (about 250gm each; see note) 6 anchovy fillets, coarsely chopped ¼ cup (loosely packed) thyme 2 garlic cloves, finely chopped Finely grated rind of 3 lemons, plus extra lemon wedges to serve For drizzling: olive oil To serve: crusty bread   Grilled grapes with herb dressing 200 gm seedless red grapes, snipped into small bunches 125 ml (½ cup) extra-virgin olive oil, plus extra for drizzling 1 tbsp each coarsely chopped flat-leaf parsley, thyme, rosemary and basil 1 garlic clove, finely chopped

Method

  • 01
  • Preheat oven to 120C. Overlap three vine leaves on a work surface to form a circle, top with a mozzarella ball, scatter over some anchovy, thyme, garlic and lemon rind. Drizzle with olive oil, season to taste with pepper, then wrap to enclose. Repeat with remaining vine leaves, mozzarella, anchovies, thyme, garlic and lemon rind to form six parcels.
  • 02
  • Heat a large char-grill pan over medium heat. Drizzle each parcel with a little olive oil and grill, turning occasionally, until mozzarella is melted (7-10 minutes). Arrange on an oven tray lined with baking paper and place in oven to keep warm.
  • 03
  • Meanwhile, for grilled grapes with herb dressing, drizzle grapes with a little olive oil and grill, turning occasionally, until golden (3-5 minutes). Whisk remaining oil, herbs and garlic in a bowl, season to taste, add grilled grapes, toss to coat and serve with warm mozzarella parcels, crusty bread and lemon wedges.

Note Brined vine leaves and buffalo mozzarella are available from select delicatessens.


At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Crisp, dry Italian-ish white such as vermentino.

Featured in

Mar 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.

×