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.

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.

Flourless apple, almond, raisin and ginger cake

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.

Toasted lime marshmallows with mango


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

You'll need

250 gm light palm sugar, finely crushed 1½ tbsp lime juice 1½ tbsp coconut milk 8 lemongrass stalks, trimmed to 20cm lengths 3 mangoes, cheeks removed and cut into wedges To serve: mango or coconut ice-cream To serve: crushed roasted peanuts (optional) and lime wedges   Lime marshmallows 290 gm caster sugar 1½ tbsp lime juice 1 tbsp liquid glucose 2 eggwhites 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes Finely grated rind of 2 limes For dusting: icing sugar mixture

Method

  • 01
  • For lime marshmallows, stir 200gm caster sugar, lime juice, glucose and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until mixture reaches 118C on a sugar thermometer (5-6 minutes), then start whisking eggwhite and a pinch of salt in an electric mixer until soft peaks form (1-2 minutes). Whisking continuously, gradually add remaining caster sugar and whisk until glossy (1-2 minutes). Continue cooking syrup until it reaches 127C (3-4 minutes), then remove from heat. Squeeze gelatine to remove excess water, add to syrup with lime rind, stir to combine, then, whisking continuously, carefully pour syrup onto eggwhite mixture and whisk until tripled in volume and cooled to room temperature (4-5 minutes). Spoon into an 18cm square cake tin lined with lightly oiled baking paper, smooth top with a wet palette knife and stand at room temperature until set (overnight). Turn out onto a work bench lightly dusted with icing sugar mixture, then cut into 3cm cubes with a lightly oiled knife. Toss in icing sugar mixture and store in an airtight container until required. Lime marshmallows will keep for a week.
  • 02
  • Stir palm sugar and 100ml hot water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramelised (6-8 minutes). Remove from heat, stir in lime juice and coconut milk (be careful, hot caramel will spit). Refrigerate until required. Bring to room temperature before serving.
  • 03
  • Thread lime marshmallows onto lemongrass stalks and toast, turning frequently, over an open flame until toasted and golden (if you don’t have an open flame you can do this carefully with a blowtorch). Drizzle with palm sugar caramel, scatter with crushed peanuts, and serve with mango wedges, ice-cream, and lime wedges for squeezing.

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

Jan 2013

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Pain perdu with pan-fried figs and spiced cream

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×