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.

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.

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.

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.

Cenci


You'll need

1 tsp fennel seeds 250 gm (1⅔ cup) plain flour, sieved, plus extra for dusting 50 gm (⅓ cup) pure icing sugar, sieved, plus extra for dusting 2 eggs, lightly beaten 40 gm softened butter 20 ml grappa Finely grated rind of 2 lemons For deep-frying: vegetable oil

Method

  • 01
  • Dry-roast fennel seeds in a small frying pan over medium heat until fragrant (2-3 minutes), cool, finely crush with a mortar and pestle and set aside.
  • 02
  • Process flour, icing sugar, eggs, butter, grappa, lemon rind and fennel seeds in a food processor until a soft dough forms (1-2 minutes). Turn onto a lightly floured surface, pat into a disc (add extra flour if sticky), cover with plastic wrap and refrigerate to rest (1 hour).
  • 03
  • Divide dough in half and roll out each piece on a lightly floured surface to 2mm thick. Cut with a pasta wheel into 3cm x 25cm strips, tie into loose knots and set aside on a tray lined with baking paper and dusted with flour.
  • 04
  • Heat vegetable oil in a large saucepan over high heat to 180C. Deep-fry cenci in batches, turning occasionally, until golden and puffed (2-3 minutes; be careful as hot oil will spit), then drain on absorbent paper. Dust with icing sugar and serve warm.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Tuscany is perhaps Italy's best-known region, and its wealthy, powerful city states and their passion for the arts, culinary and otherwise, gave rise to a rich tradition at the table. Cenci, the name of these deep-fried biscuits from Florence, means rags, a reference to the shape cut from the dough.

At A Glance

  • Serves 24 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 24 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.

×