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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.

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.

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.

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.

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.

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

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.

Party pies with homemade tomato sauce


This pastry is inspired by a recipe of Dan Lepard's. The filling, pastry and tomato sauce can all be made ahead, leaving just the assembly to do on the day. The sauce requires a day for the flavours to develop.

You'll need

50 ml vegetable oil 550 gm braising beef such as oyster blade, cut into 2cm pieces For dusting: seasoned plain flour 120 gm mild pancetta, finely chopped 8 golden shallots, coarsely chopped 4 garlic cloves, finely chopped 125 ml red wine 600 ml beef stock 125 gm (½ cup) canned crushed tomatoes 2 tbsp thyme ½ tbsp Dijon mustard 1 tbsp Worcestershire sauce For eggwash: lightly beaten egg   Mustard rough puff pastry 450 gm (3 cups) plain flour, plus extra for dusting ¾ tsp baking powder 300 gm butter, chilled, cut into 1cm pieces 60 gm (¼ cup) Dijon mustard   Homemade tomato sauce 1 kg vine-ripened tomatoes, cored and coarsely chopped 150 ml malt vinegar ½ onion, finely chopped 2 garlic cloves, finely chopped 2 tsp Dijon mustard 1 tsp celery seeds 1 tsp finely grated ginger 1 clove ½ tsp ground allspice 55 gm (¼ cup) each brown sugar and caster sugar

Method

  • 01
  • For homemade tomato sauce, bring tomatoes, vinegar, onion, garlic, mustard, celery seeds, ginger and spices to a simmer in a saucepan over medium heat, then reduce heat to low and simmer gently, stirring occasionally, until tomatoes soften (30-35 minutes). Remove from heat, strain into a separate saucepan, then pass solids through a mouli into pan (see note). Add sugars and 1½ tsp sea salt, return to low heat and simmer, stirring frequently, until sauce is thick and rich (1-1¼ hours). Transfer to a sterilised bottle, cool completely, seal and refrigerate until required. Tomato sauce will keep refrigerated for 2 months. Makes about 400ml.
  • 02
  • Heat half the oil in a casserole or saucepan over medium-high heat. Dust beef in seasoned flour, add to pan and brown all over (3-4 minutes). Transfer to a plate and set aside. Reduce heat to medium, add pancetta, shallots and garlic to pan and sauté, stirring occasionally, until golden (6-8 minutes). Add wine, bring to a simmer, then add stock, tomatoes and half the thyme, return to a simmer, season to taste, then add beef. Reduce heat to low, half-cover with a lid and simmer, stirring occasionally, until meat is tender (2-2½ hours). Remove lid, simmer until sauce thickens (12-15 minutes), then add remaining thyme, mustard and Worcestershire sauce and season to taste. Set aside to cool, then refrigerate until chilled (3-4 hours).
  • 03
  • For mustard rough puff pastry, combine flour, baking powder and 1 tsp sea salt flakes in a bowl. Turn out onto a work surface, scatter butter over and cut into flour mixture with a pastry cutter or knife until roughly mixed but with chunks of butter still visible. Make a well in the centre. Whisk mustard with 190ml iced water, then add to well and mix with a pastry cutter or knife to just combine. Bring pastry together with the heel of your hand, then roll out on a lightly floured surface to a 1.5cm-thick, 50cm x 20cm rectangle. With short edge nearest you, fold bottom third up and top down like a letter. Wrap in plastic wrap and refrigerate to rest (1 hour). Repeat rolling and folding twice more, then wrap in plastic wrap and refrigerate until required.
  • 04
  • Roll out pastry on a lightly floured surface to about 3mm thick, then cut out 44 rounds of 9cm diameter (re-roll pastry scraps if necessary). Line 22 x 5cm-diameter pie tins with pastry (we used shop-bought foil pie tins; see tip), then spoon meat mixture into pie cases, heaping slightly in the centre. Brush edges with eggwash, then top with remaining pastry rounds, pressing and pinching edges to seal. Pierce tops to allow steam to escape and refrigerate to rest (30 minutes).
  • 05
  • Preheat oven to 180C. Brush pies with eggwash and bake, swapping shelves halfway through, until golden (30-35 minutes). Serve warm with homemade tomato sauce.

Note In the absence of a mouli, blend the sauce in a food processor and press through a fine sieve.


At A Glance

  • Serves 22 people
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At A Glance

  • Serves 22 people

Drink Suggestion

Big Barossa shiraz.

Featured in

Nov 2014

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