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.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

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.

Cherry lardy cake


We've charged up this old English dish with dried cherries instead of the traditional currants. Cooling the cake upside-down allows the melted lard to be re-absorbed.

You'll need

600 gm pork back-fat, cut into 3cm cubes 500 gm bread flour, plus extra for dusting 300 ml warm milk 10 gm dried yeast 10 gm fine sea salt 200 gm dried cherries 50 gm caster sugar 1 tsp ground cinnamon

Method

  • 01
  • Cook pork back-fat over medium heat in a saucepan with 3cm water until fat renders and only crisp golden cubes remain (30 minutes-1 hour). Strain and chill in an airtight container in the refrigerator (2-3 hours). Cut 320gm lard into small dice and refrigerate until required. Remaining lard will keep for 2-3 months.
  • 02
  • Combine flour, milk, yeast and salt in a bowl and mix to a soft dough. Melt 20gm diced lard in a small saucepan and add to dough, then turn out on to a floured surface and knead until smooth and elastic. Transfer dough to a clean bowl, cover and stand until doubled in size (1-2 hours).
  • 03
  • Combine dried cherries, sugar and cinnamon in a separate bowl and set aside.
  • 04
  • Knock back dough, then roll out to a 30cm x 40cm rectangle. Scatter over half the dried fruit mixture and half the remaining diced lard, then roll to form a short cylinder.
  • 05
  • Turn dough 90 degrees, then roll out again to a 30cm x 40cm rectangle. Scatter over remaining fruit and remaining diced lard and roll again to form a short cylinder. Turn 90 degrees, then roll to a 20cm square and place in a buttered 20cm square cake tin. Stand until doubled in size (30 minutes).

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

Featured in

Jun 2011

You might also like...

Kourabiedes

recipes

Little almond crostate with roast pears

Strawberry recipes

recipes

Rhubarb and raspberry crostata

A-Class Cookies

recipes

Chestnut cakes with raisins, pine nuts and honey

Honey recipes

recipes

Apple and mascarpone torta

Winter tart recipes

recipes

Chocolate and hazelnut zuccotto

Six excellent sweet bun recipes

recipes

Olive oil and vin santo torta with candied oranges

Winter's 20 most popular recipes

recipes

conversion tool

 
get the latest news

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

×