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 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.

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.

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.

Chilled spiced tomato soup with barbecued squid


Make this soup the day before and take it to the beach in an Esky to keep it cold. We love the contrast of hot squid served on top, straight off the barbecue, for a winning hot-cold contrast. Use the ripest tomatoes you can find - any juicy large varieties will do.

You'll need

60 gm crustless day-old sourdough bread, coarsely torn 70 ml extra-virgin olive oil 2½ tbsp Sherry vinegar 6 very ripe oxheart tomatoes, coarsely chopped 1 Spanish onion, coarsely chopped 2 inner celery stalks, coarsely chopped, leaves reserved 2 garlic cloves, finely chopped 2 small red chillies, finely chopped, or to taste 2 tsp smoked paprika, plus extra to serve To taste: vodka To serve: mixed cherry tomatoes, halved To serve: Tabasco   Barbecued squid 6 baby squid, cleaned, tentacles reserved, bodies scored and thickly sliced 30 ml olive oil, plus extra for drizzling Juice and finely grated rind of 1 lemon 1 garlic clove, finely chopped

Method

  • 01
  • Combine bread, oil, vinegar and 50ml cold water in a bowl, toss to mix well and set aside until bread softens (8-10 minutes).
  • 02
  • Process oxheart tomatoes, onion, celery, garlic, chilli, paprika and bread mixture in batches in a food processor until very smooth, then strain through a coarse sieve into a container. Add vodka to taste and enough chilled water to thin to a soup consistency (you may not need any, depending on how the juiciness of the tomatoes). Season generously to taste, add cherry tomatoes and chill well.
  • 03
  • For barbecued squid, combine squid in a bowl with oil, lemon rind, half the juice and the garlic, season to taste and refrigerate to marinate (20 minutes). Heat a barbecue to high heat, remove squid from marinade and barbecue quickly, turning occasionally, until just cooked through (1-2 minutes). Add remaining juice, drizzle with a little oil and toss to combine.
  • 04
  • Pour chilled tomato soup into bowls, pile squid on top, scatter with celery leaves and serve with Tabasco and extra smoked paprika.

At A Glance

  • Serves 6 - 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 6 - 8 people

Drink Suggestion

Bone-dry manzanilla Sherry

Featured in

Jan 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×