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.

Flourless apple, almond, raisin and ginger cake

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.

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.

Soda bread with herb and lemon butter


You'll need

400 gm (1 2/3 cups) wholemeal flour 50 gm (1/3 cup) plain flour, plus extra for dusting 1 tbsp muscovado sugar 2 tsp bicarbonate of soda 250 ml (1 cup) buttermilk   Herb and lemon butter 250 gm softened butter 2 tbsp (firmly packed) flat-leaf parsley, finely chopped 1 tbsp finely chopped chives Finely grated rind of 1 lemon

Method

  • 01
  • Preheat oven to 220C. Combine flours, sugar, bicarbonate of soda, and 1 tbsp sea salt in a large bowl, stir to combine and form a well in the centre, add buttermilk and 150ml water and gradually incorporate flour mixture with your hands to form a wet dough. Turn onto a floured surface, shape into a rough 22cm round, score a cross on top, scatter with flour, place on a lightly floured baking tray and bake for 15 minutes, then reduce oven to 180C and bake until bread is cooked through and sounds hollow when tapped (15-20 minutes). Cool on a wire rack. Soda bread will keep in an airtight container for 2 days.
  • 02
  • Meanwhile, for herb and lemon butter, combine ingredients in a bowl, beat well, shape into a pat, cover with plastic wrap and refrigerate until firm but spreadable.
  • 03
  • Serve soda bread with herb and lemon butter to the side.

At A Glance

  • Serves 8 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 8 people

Featured in

Apr 2011

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×