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.

Flourless apple, almond, raisin and ginger cake

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.

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.

Cauliflower and saffron gratin


"This dish just screams of the food of the sun," says Young. "Cauliflower cooked with saffron until it's beautifully sweet, topped with Reggiano and crumbs and baked until golden."

You'll need

200 ml chicken stock, plus extra for topping up Pinch of saffron threads 1 small cauliflower (about 650gm), trimmed, cut into florets 40 gm finely grated Parmigiano-Reggiano 30 gm dried coarse breadcrumbs

Method

  • 01
  • Preheat oven to 200C. Bring stock and saffron to the boil over medium-high heat in a saucepan large enough to hold cauliflower, add cauliflower, season to taste, reduce heat to medium and simmer until cauliflower is tender but not mushy (5-6 minutes; top up with extra stock if necessary). Remove cauliflower with a slotted spoon, shake off excess liquid and transfer to a 1.5-litre gratin dish. Continue simmering stock until reduced to a glaze (2-3 minutes), then pour glaze over cauliflower, season to taste and mix well to combine. Scatter Parmigiano-Reggiano and breadcrumbs over and bake until golden (10-12 minutes). Serve hot.

At A Glance

  • Serves 4 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 4 people

Featured in

May 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Cultured butter

Hot ricotta fritters, blueberry-lime compote and ricotta cream

recipes

Tetsuya's caramelised apple and saikyo miso cream

Turkish-Cypriot fragrant village bread

recipes

conversion tool

 
get the latest news

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

×