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.

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.

Cornersmith Annandale opens

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

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.

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.

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.

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.

Mushy peas


You'll need

90 gm butter, coarsely chopped 3 golden shallots, thinly sliced 1 garlic clove, finely chopped 500 ml (2 cups) chicken stock 150 gm dried split peas, rinsed 500 gm frozen peas, defrosted 40 ml malt vinegar, or to taste   Onion rings 1 small onion, thinly sliced and separated into rings For dusting: cornflour For shallow-frying: vegetable oil

Method

  • 01
  • Heat 30gm butter in a saucepan over medium heat, add shallot and garlic, stir occasionally until tender (4-5 minutes). Add stock and dried split peas, bring to the boil, reduce heat to medium, simmer until tender (40-45 minutes). Add peas, simmer until tender (1-2 minutes), add vinegar, season to taste. Transfer solids to a food processor (reserve liquid), add remaining butter, pulse, adding a little reserved liquid, until coarsely puréed.
  • 02
  • Dust onion rings in cornflour, shake off excess, season to taste. Heat 1cm oil in a deep frying pan over medium-high heat, add onion, stir occasionally until golden and crisp (1-2 minutes). Remove with a slotted spoon, drain on absorbent paper and serve scatterered over mushy peas.

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...

Spiced mango chutney

recipes

Crushed broad beans with garlic and lemon crostini

Herbed goat’s curd with crudites

recipes

Rough olive tapenade with caramelised fennel schiacciata

Smoked trout mousse with riesling jelly and sour cream sable biscuits

recipes

Char-grilled asparagus and haloumi with mint and lemon

Sauteed greens with fried salami crumbs

recipes

conversion tool

 
get the latest news

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

×