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.

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.

Flourless apple, almond, raisin and ginger cake

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.

Pastrami with corn relish and horseradish slaw


You'll need

800 gm piece of corned wagyu brisket 3 tbsp coriander seeds 2 tbsp each yellow mustard seeds and whole black peppercorns 55 gm (¼ cup, firmly packed) brown sugar 2 tbsp smoked paprika 2 cups woodchips, such as apple, soaked in cold water for 1 hour To serve: seeded ring loaf and rocket   Corn relish 4 corn cobs, kernels removed 180 ml (¾ cup) cider vinegar 110 gm (½ cup) caster sugar 1 vine-ripened tomato, finely chopped ½ Spanish onion, finely chopped 2 long red chillies, finely chopped 2 tsp each yellow mustard seeds and coriander seeds Pinch of ground turmeric   Horseradish slaw 400 gm cabbage, thinly shredded on a mandolin 1 carrot, cut into julienne ½ cup (loosely packed) flat-leaf parsley, coarsely chopped 100 gm (1/3 cup) mayonnaise 60 gm (¼ cup) sour cream 1 tbsp horseradish cream Juice of 1 lemon

Method

  • 01
  • Place brisket in a large container, cover with cold water and soak to remove salt (2 hours). Drain, pat dry with absorbent paper and set aside. Coarsely pound coriander and mustard seeds, and peppercorns in a mortar and pestle, combine with sugar, paprika and 2 tbsp sea salt flakes in a bowl, rub over brisket and refrigerate for flavours to develop (1 hour).
  • 02
  • Preheat a charcoal barbecue to low heat and set up for indirect grilling. Add one-quarter of woodchips around coals and leave until smoke appears. Place brisket in barbecue and cook, adding extra woodchips as needed, until brisket is cooked through and 74C on a meat thermometer (2½-3 hours). Set aside to cool, then thinly slice. Pastrami will keep refrigerated for 5 days.
  • 03
  • For corn relish, combine ingredients and 2 tsp fine sea salt flakes in a large saucepan over medium heat, bring to the boil and simmer until thickened (20-25 minutes). Pour into sterilised jars. Corn relish will keep refrigerated for 3 days. Makes about 750ml.
  • 04
  • For horseradish slaw, combine cabbage, carrot and parsley in a large bowl. Whisk mayonnaise, sour cream, horseradish and lemon juice in a bowl to combine, season to taste, add to cabbage mix and toss to coat.
  • 05
  • Serve sliced brisket, horseradish slaw, corn relish and rocket on sliced seeded ring loaf.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.

Using corned brisket means you can skip the brining that pastrami usually requires. You can buy corned wagyu brisket from select butchers; otherwise substitute regular corned brisket.

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

Drink Suggestion

Tropical-fruity but bitter IPA.

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.

×