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.

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.

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.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

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.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

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.

Spelt and poppy-seed bagels with sugar-cured mackerel and mustard


You'll need

250 gm white sugar For scattering: poppy seeds 150 gm good-quality mayonnaise 1 tbsp Dijon mustard 150 gm (6 cups, loosely packed) spicy salad greens, such as mustard greens, watercress and wild rocket, to serve   Sugar-cured mackerel 100 gm coffee sugar crystals 100 gm coarse cooking salt 1/3 cup finely chopped dill 1 tbsp Dijon mustard 500 gm skinless Spanish mackerel fillet, bones removed 20 ml vodka   Bagel dough 400 gm (2 2/3 cups) “00” flour 100 gm (2/3 cup) white spelt flour 10 gm (2 tsp) fine sea salt ½ sachet dried yeast

Method

  • 01
  • For sugar-cured mackerel, combine sugar, salt, dill and mustard in a bowl, spread half over the base of a shallow tray and place mackerel on top. Spread mackerel with remaining salt mixture, cover tray with plastic wrap and refrigerate until lightly cured (18 hours). Drain mackerel (reserve 1 tbsp curing liquid), rinse quickly in cold water, pat dry with absorbent paper, transfer to a plate, brush with vodka and refrigerate until required.
  • 02
  • For bagel dough, mix flours, salt and yeast in an electric mixer fitted with a dough hook, add 600ml warm water and knead until a stiff dough forms (1-2 minutes), then stand to rest (10 minutes). Repeat kneading and resting four times, then cover dough with a tea towel and stand in a warm place until doubled in size (1¼ hours-1¾ hours). Gently knock back dough, divide into 10 pieces, roll each piece into a small ball and poke a hole in the middle of each with a floured finger to form a ring. Place 10 11cm squares of baking paper onto two large oven trays and place each bagel on a square. Spray with a little water and stand in a warm place until each bagel is 1½ times its original size (30-40 minutes).
  • 03
  • Meanwhile, bring sugar and 5 litres water to the simmer in a large wide saucepan over high heat.
  • 04
  • Preheat oven to 200C. Carefully slide bagels with paper attached into sweetened water in batches, and simmer, turning occasionally, until blanched (2 minutes; remove papers from water and place in a single layer on two large oven trays, leaving space between each). Remove bagels with a slotted spoon and place each bagel on a square of reserved paper. Bake until light golden (13-15 minutes), spray with a little water, scatter with poppy seeds and bake until golden and cooked through (5 minutes). Cool on a wire rack.
  • 05
  • Meanwhile, whisk mayonnaise, mustard and reserved curing liquid in a large bowl until smooth, season to taste, add salad leaves and toss to combine.
  • 06
  • Just before serving, pre-heat a char-grill pan over high heat and grill cured mackerel, turning once, until just turning opaque on outside edges (20 seconds each side). Thinly slice. Halve bagels, fill with salad leaves and warm mackerel and serve.
This recipe is from the March 2012 issue of Australian Gourmet Traveller.

“The characteristic chewy, dense texture of bagels comes from blanching them in sweetened water before baking,” says Biron. “The spelt adds texture and also gives a deep flavour. Resting the dough makes the kneading a lot easier and dramatically improves the structure of the bread. Professional bakers call this step ‘autolyse’: you can use this technique for all breadmaking.” You’ll need to begin this recipe a day ahead. Bagels are best eaten the day they’re made.


At A Glance

  • Serves 10 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 10 people

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

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.

×