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.

Kamut tortellini with lobster and coral bisque


You'll need

1 southern rock lobster (about 1kg) 30 gm chilled butter, diced 1 tbsp finely chopped chives Pinch of saffron powder (see note)   Coral bisque 1½ tbsp olive oil 3 vine-ripened tomatoes, crushed 1 each onion, carrot and celery stalk, diced 2 garlic cloves 1 tsp fennel seeds 100 ml dry white wine 10 ml Pernod   Kamut pasta dough 200 gm (1 1/3 cups) white Kamut flour (see note), plus extra for dusting 2 large eggs

Method

  • 01
  • Place lobster in freezer to render it insensible (30 minutes), then spike through the base of the head with a heavy knife. Bring a large saucepan of heavily salted water (about 100gm salt per litre of water) to the boil, add lobster and cook over high heat until cooked through (15 minutes). Drain, place in a large Ziploc bag, seal bag, place in a large bowl of iced water, weight with a plate to keep lobster submerged, and set aside until chilled.
  • 02
  • Remove lobster head from body by twisting in opposite directions. Scoop out the tomalley or “coral” from the head with a small spoon, place in a bowl, cover with plastic wrap and refrigerate until required. Remove legs at the joints, remove the leg meat with a skewer or crab pick (reserve legs), coarsely chop, cover with plastic wrap and refrigerate until required. Halve lobster tail with a heavy, sharp knife, remove tail meat (discard intestinal tract; reserve lobster shell). Thinly slice tail meat into 18 slices, cover with plastic wrap and refrigerate until required.
  • 03
  • For coral bisque, heat oil in a large saucepan over medium heat. Reduce heat to low, crush reserved lobster legs and shell with a meat mallet or rolling pin and add to pan along with tomato, onion, carrot, celery, garlic and fennel seeds and cook, covered, until mixture is fragrant and shell is cooked (10 minutes). Add wine and simmer, covered, for 5 minutes, then add 500ml water and gently simmer, covered, to infuse (40 minutes). Strain through a fine metal sieve into a clean saucepan, pressing hard on vegetables (discard solids). Add Pernod and reserved coral, cook over high heat until reduced to 375ml (15-20 minutes), season to taste and set aside to cool.
  • 04
  • Meanwhile, for Kamut pasta dough, process flour, eggs and a pinch of fine sea salt in a food processor until smooth, then shape into 6 balls, cover with plastic wrap and rest at room temperature for 30 minutes.
  • 05
  • Working with one pasta ball at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until 1mm thick. Set aside on a lightly floured tray (keep pasta covered so it doesn’t dry out), then cut 18 10cm-diameter circles from the sheets with a cutter.
  • 06
  • Combine lobster leg meat and 1 tbsp coral bisque in a bowl and season to taste. Place 1 tsp lobster mixture on a circle of pasta, brush pasta edge with a little water, fold in half, then bring ends together, overlap slightly, press to seal and set aside on a lightly floured tray (keep pasta covered so it doesn’t dry out). Repeat with remaining pasta and filling.
  • 07
  • Cook tortellini in a large saucepan of salted boiling water over high heat until just tender (2 minutes), then drain.
  • 08
  • Meanwhile, bring remaining coral bisque to the simmer in a saucepan over medium heat and gradually whisk in butter. Spoon tortellini onto plates, top with coral bisque sauce, add sliced lobster meat, top with chives and saffron powder and serve.
Note To make saffron powder, toast a pinch of saffron strands in a small frying pan over low heat and grind in a mortar and pestle. Kamut flour is available from select health-food shops.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

“Kamut flour is made of khorasan, an ancient wheat that is said to be the early form of durum wheat. It has a great flavour and makes excellent pasta. Last year we planted a crop of khorasan along with a crop of spelt,” says Biron. “This recipe uses absolutely all of the lobster, which at least gives some respect to a noble animal that has to be sacrificed for our pleasure.”

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

Drink Suggestion

Chardonnay

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×