Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Pea and ham soup

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Bialys


You'll need

½ tsp dried yeast 400 gm (3 1/3 cups) organic bread flour 350 gm Gruyère, sliced, to serve 125 ml mayonnaise mixed with 1 tbsp Dijon mustard, to serve   Corned beef 500 gm piece corned beef 100 ml red wine vinegar 75 gm (1/3 cup) brown sugar 40 gm (1/3 cup) sea salt flakes 6 juniper berries 2 thyme sprigs 1 fresh bay leaf 1 star anise   Sour cabbage 1 star anise ½ cinnamon quill 2 cloves 1 small cabbage, shaved on a mandolin 200 ml Chardonnay vinegar 3 tbsp olive oil 2 thyme sprigs 1 fresh bay leaf

Method

  • 01
  • Whisk yeast and 270ml lukewarm water and stand until foamy (5 minutes). Combine flour and 8gm (1¼ tsp) salt in the bowl of an electric mixer fitted with a dough hook, then add yeast mixture. Mix on slowest speed until a dough forms (2-3 minutes), then increase to medium-high speed and mix until smooth, elastic, slightly sticky and glossy (5 minutes). Cover and set aside in a cool place until doubled in size (1 hour).
  • 02
  • Knock back dough and divide into 17 pieces (about 40gm each). Roll into balls and set aside on a floured tray, covered with a tea towel, until slightly risen (30 minutes).
  • 03
  • Working with one piece at a time on a well-floured surface, make an indentation in centre with your index and middle finger. Then, with your thumbs in the middle and your fingers on the outer edge, work the dough in a circular motion, pinching as you go, to form a doughnut-like outer rim with a thin membrane of dough in the middle.
  • 04
  • Place bialys 3cm apart on an oven tray lined with baking paper. Cover with a damp tea towel and refrigerate to slow down the proving process and let the flavours develop (6 hours or overnight). Remove bialys from refrigerator 1-2 hours before baking.
  • 05
  • Meanwhile, for corned beef, place beef in a large saucepan, cover with water and bring to the boil over medium-high heat. Reduce heat to low, skim any scum from the surface, then add remaining ingredients and simmer until meat is tender and juicy (40-45 minutes). Remove beef from pan, strain liquid, then return beef and liquid to pan and set aside.
  • 06
  • Preheat oven to 220C. Spray bialys heavily with water (to help them rise and produce a golden crust), then place in oven, reduce temperature to 200C and bake until crust is golden and bialys are cooked through (15-20 minutes). Bialys are best eaten the day they’re made.
  • 07
  • For sour cabbage, tie star anise, cinnamon, and cloves in a small square of muslin and combine in a saucepan with cabbage, vinegar, olive oil, thyme, bay leaf, 2 tsp sea salt and 2 tbsp water. Stir to combine, then cover and simmer over low heat, stirring occasionally, until tender (20 minutes). Strain and set aside.
  • 08
  • To serve, halve bialys horizontally. Top bases with sour cabbage, then thinly sliced corned beef, 2 Gruyère slices and return to oven on a baking tray until cheese melts (3-5 minutes). Top with a dollop of mustard mayonnaise, season with pepper, sandwich with bialy tops and serve warm.
Note This recipe makes 17 bialys.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

“Born in the Polish city of Bialystok, the bialy is a round roll that has an indentation in the middle, often filled with onion and poppy seeds,” says Paul Allam. “It looks like a bagel but it’s baked, not boiled. It’s rarely made outside Jewish communities in New York City and has a history like few other foods. With a back story of persecution and genocide, this bread stands proud as a testament to human endurance, making it more than a bread roll to the people who hold it close to their hearts. The dough is overmixed deliberately, as this promotes a very elastic dough which will result in a small crumb structure and a chewy end product.”

At A Glance

  • Serves 10 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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 10 people

Drink Suggestion

Murray’s Whale Ale or 2011 Nick O’Leary Riesling, Canberra District, NSW.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×