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.

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.

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.

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.

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."

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.

Chicken stir-fried with holy basil and chilli

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.

Parrozzo


You'll need

5 eggs, separated 140 gm caster sugar Finely grated rind of 1 lemon 110 gm almond meal 100 gm (⅔ cup) plain flour 50 gm cornflour 70 gm butter, melted and cooled 180 gm dark chocolate (70% cocoa solids), finely chopped To serve: flaked almonds, roasted

Method

  • 01
  • Preheat oven to 170C. Whisk yolks and half the sugar in an electric mixer until thick and pale (4-5 minutes), whisk in lemon rind and transfer to a large bowl.
  • 02
  • Whisk eggwhite and a pinch of salt in a clean bowl in an electric mixer until soft peaks form (2-3 minutes), gradually add remaining sugar and whisk until firm glossy peaks form (1-2 minutes).
  • 03
  • Meanwhile, sieve almond meal, flour and cornflour into a bowl. Sieve half the mixture over yolk mixture, fold to combine, then fold in half the eggwhite mixture. Fold in remaining flour mixture, then remaining eggwhite mixture, then fold in melted butter. Spoon into a buttered and floured 1.75-litre dome-shaped cake tin (see note), smooth top and bake until cake is golden and a skewer withdraws clean (45-50 minutes). Cool in tin for 5 minutes then turn onto a wire rack to cool completely.
  • 04
  • Melt two-thirds of chocolate in a heatproof bowl over barely simmering water, stirring occasionally until smooth (4-5 minutes), remove from heat, add remaining chocolate and stir until smooth. Pour over cake, stand until set (6-8 minutes), scatter with flaked almonds and serve. Parrozzo is best eaten the day it's made.
Note Dome-shaped cake tins are available from specialist cake supply shops. We used one with an 18cm-diameter base for this recipe. If a dome-shaped cake tin is unavailable, use a pudding basin or metal mixing bowl instead.

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

Famed in Italy for its wilderness, the central Italian region of Abruzzo covers a range of landscapes, from seaside villages on the Adriatic to the nation's highest mountain ranges. Parrozzo, an Abruzzese Christmas cake commonly seen in the town of Pescara, is traditionally made with bitter almonds in the mix. Bitter almonds aren't easy to source in Australia, however, so we've upped the quantity of almond meal to make up for it.

At A Glance

  • Serves 8 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 8 people

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.

×