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.

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.

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.

Almond milk jelly with verjuice apricots and honey almonds


You'll need

500 gm almonds 200 gm honey 3 tsp rosewater (optional), or to taste 5 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Verjuice apricots 440 gm (2 cups) caster sugar 375 ml (1½ cups) verjuice Thinly peeled rind and juice of 1 lemon and 1 tangelo or orange 2 cinnamon quills 1 vanilla bean, split, seeds scraped 300 gm dried apricots, soaked in cold water overnight, drained   Honey almonds 200 gm almonds 160 gm honey

Method

  • 01
  • Combine almonds and 2 litres filtered water in a container, cover and stand overnight for almonds to soften.
  • 02
  • Process almond mixture in batches in a food processor until finely chopped, then transfer to a large muslin-lined sieve placed over a bowl. Press to extract liquid, twist ends of muslin together and squeeze to extract as much more liquid as possible (see note). Transfer 250ml almond milk to a saucepan (reserve remainder), add honey and rosewater and stir over low heat until combined (1-2 minutes). Squeeze gelatine to remove excess water, add to pan and stir to dissolve. Add reserved almond milk and stir to combine. Transfer to a 2.5-litre serving bowl and refrigerate until set (overnight).
  • 03
  • Meanwhile, for verjuice apricots, stir sugar, verjuice, citrus rinds and juices, cinnamon and vanilla in a saucepan over medium-high heat until sugar dissolves. Add apricots, bring to the boil, reduce heat to medium and simmer until syrupy (35-40 minutes). Cool and refrigerate until required.
  • 04
  • For honey almonds, preheat oven to 180C. Spread almonds on an oven tray, roast until golden (6-7 minutes) and set aside. Caramelise honey in a frying pan over medium-high heat (2-3 minutes), stir in almonds and spread on a tray lined with baking paper. Cool, coarsely chop and store in an airtight container until required.
  • 05
  • Serve almond milk jelly topped with verjuice apricots and honey almonds.

Note The almond meal left over from making the almond milk may be used in baking; simply spread it on a tray to dry out, then store in the freezer in an airtight container until required.


This light breakfast jelly is the ultimate in do-ahead convenience - all you need to do on the day is serve it. We've made one large jelly, but you could set the jelly in individual bowls or glasses. You'll need to begin this recipe 2 days ahead.


At A Glance

  • Serves 12 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 12 people

Drink Suggestion

Light, sherbety moscato.

Featured in

Nov 2012

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×