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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

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.

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.

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.

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.

Walnut oil parfait and crisp barley sandwiches


You'll need

140 gm caster sugar 50 gm liquid glucose 11 egg yolks 125 gm (½ cup) mascarpone 200 gm pouring cream, whisked to soft peaks 125 ml (½ cup) buttermilk 200 ml good-quality walnut oil   Barley crisps 75 gm pearl barley 35 gm unsalted butter 35 gm (¼ cup) plain flour 2 tsp caster sugar

Method

  • 01
  • Stir sugar, glucose and 125ml water in a saucepan over medium-high heat to dissolve sugar, then cook until mixture reaches 121C on a sugar thermometer (5-10 minutes).
  • 02
  • Meanwhile, when sugar thermometer reaches 105C, start whisking yolks in an electric mixer on high speed until pale, then reduce speed to low. Slowly add syrup and whisk until cooled to room temperature (8-10 minutes). Transfer half the mixture to a bowl, whisk in mascarpone, then whisk in remaining egg mixture. Fold in cream and buttermilk, then thoroughly fold in walnut oil. Transfer to a 20cm x 30cm metal pan brushed very lightly with oil and lined with plastic wrap and freeze until frozen (3-4 hours). Just before serving, turn out and cut into 12 pieces.
  • 03
  • Meanwhile, for barley crisps, preheat oven to 140C. Cook barley in a large saucepan of boiling water over medium-high heat until tender (35-40 minutes; add more water if necessary). Drain (reserve 175ml cooking liquid), transfer barley, reserved cooking liquid, remaining ingredients and 1 tsp sea salt flakes to a blender and blend until smooth. Spread thinly to three 20cm x 30cm rectangles on oven trays lined with baking paper, then bake until dry (1¾-2 hours; turn crisps over after 1 hour). Break into rough pieces, sandwich pieces of parfait between crisps and serve.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

“This is a fun and messy way to end a meal with friends,” says Graham. “Serve it on a platter and let everyone get stuck in.”

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

A nice old Sauternes. The nutty and slightly earthy notes of the wine will work well with the texture of the parfait.

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.

×