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.

Miso-cured beef with sesame rice and pickled ginger


You'll need to begin this recipe a day ahead.

You'll need

125 gm white miso paste 80 ml (1/3 cup) mirin 30 gm caster sugar 500 gm piece of beef fillet 1 tbsp vegetable oil To serve: pickled ginger, thinly sliced spring onion and roasted sesame seeds   Sesame rice 400 gm sushi rice 90 ml brown rice vinegar 15 gm caster sugar 1½ tbsp roasted sesame seeds

Method

  • 01
  • For sesame rice, rinse rice in a coarse sieve under cold running water, stirring occasionally to remove excess starch, until water runs clear (5-10 minutes). Stand to dry slightly (15 minutes), then combine in a saucepan with 750ml water, cover and bring to the boil over medium heat. Reduce heat to low and cook, without uncovering, for 10 minutes. Remove from heat, remove lid, cover with a tea towel, replace lid and stand for 10 minutes, then spread on a non-reactive tray. Stir vinegar, sugar and 2 tsp sea salt in a small saucepan over low heat until sugar dissolves, then drizzle evenly over rice. Mix gently with a flat wooden spoon to combine, then mix in sesame seeds and press into a 20cm square cake tin lined with plastic wrap. Cover with a piece of baking paper, then with a piece of cardboard cut to fit inside tin. Weight with food cans and refrigerate overnight. Sesame rice will keep for 3 days.
  • 02
  • Combine miso, mirin and sugar in a small saucepan, and stir over medium heat until thickened and lightly caramelised (4-5 minutes). Cool completely, brush on beef fillet, wrap in plastic wrap and refrigerate to cure (2 hours).
  • 03
  • Heat oil in a large frying pan over medium-high heat and sear beef on all sides until browned (2-3 minutes). Wrap tightly in plastic wrap and refrigerate until completely chilled (3 hours-overnight). Beef will keep refrigerated for 3 days.
  • 04
  • To serve, cut sesame rice into squares. Thinly slice beef and arrange on rice with pickled ginger, spring onion and sesame seeds.

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

Featured in

Dec 2012

You might also like...

Oysters with wasabi nori and lime dressing

recipes

Caponata tartlets

Lardo, truffle honey and walnuts

recipes

White bean and olive crostini with salami and Pecorino Sardo

Devilled eggs with celery and coriander salt

recipes

Yoghurt baked in vine leaves with dill and parsley

Yellow split pea dip

recipes

conversion tool

 
get the latest news

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

×