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.

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.

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.

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

Philippe, Melbourne review

Chef extraordinaire Philippe Mouchel returns with a new, finely tuned bistro delivering food of remarkable finesse, writes Michael Harden.

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.

Puff pastry


Homemade puff pastry requires a bit of commitment, but when time is on your side it's well worthwhile. This recipe makes quite a large quantity, but the raw pastry freezes very well and is a great stand-by to have on hand. Be sure to dust off any excess flour during the rolling and folding process because it toughens the pastry, and don't skimp on resting time between turns. If you're short on time, Carême all-butter puff pastry makes a fine substitute.

You'll need

500 gm (3 cups) plain flour 125 gm chilled butter, diced 2 blocks chilled butter (250gm each), each sliced lengthways into 10 even slices

Method

  • 01
  • Process flour, diced butter and a pinch of salt in a food processor until fine crumbs form. Add 250ml iced acidulated water (see note) and process until mixture just comes together. Turn out onto a lightly floured surface, knead until smooth, form into a disc, wrap in plastic wrap and refrigerate overnight.
  • 02
  • Roll out pastry on a floured work surface to 25cm x 60cm, ensuring it’s an even thickness. Dust off excess flour with a dry pastry brush. With a short edge facing you, arrange half the butter slices in a single layer to cover middle third of pastry, then fold down top third of pastry to cover. Arrange remaining butter slices over folded pastry and fold up bottom third to cover. Turn clockwise so the “spine” of the pastry parcel is to your left, then turn pastry over, keeping spine on your left.
  • 03
  • Roll out pastry to 25cm x 60cm with a short side facing you, fold down top third, then fold up bottom third. Turn pastry clockwise, flip over and repeat. Cover with plastic wrap and refrigerate until firm (2-3 hours).
Note This recipe makes about 1kg puff pastry. For acidulated water, add the juice of half a lemon to 1 cup of water.

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

Featured in

Oct 2014

You might also like...

Kourabiedes

recipes

Little almond crostate with roast pears

Strawberry recipes

recipes

Chestnut cakes with raisins, pine nuts and honey

A-Class Cookies

recipes

Apple and mascarpone torta

Honey recipes

recipes

Chocolate and hazelnut zuccotto

Winter tart recipes

recipes

Olive oil and vin santo torta with candied oranges

Six excellent sweet bun recipes

recipes

Walnut and espresso cake

Winter's 20 most popular recipes

recipes

conversion tool

 
get the latest news

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

×