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.

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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 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.

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.

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.

Campari-Watermelon Spritz


There are few pleasures sweeter than a refreshing fruity cocktail to beat the heat. Make this ahead and have it chilling in the fridge, ready to go. This recipe makes about 2 litres.

You'll need

150 gm caster sugar 1.5 kg watermelon (about ½ small watermelon) 150 ml Campari 150 ml gin Juice of 3 limes, or to taste To taste: soda water

Method

  • 01
  • Stir sugar in 150ml boiling water in a bowl to dissolve (2-3 minutes), then set aside over a bowl of iced water to chill.
  • 02
  • Process watermelon in a blender until smooth, then combine with sugar syrup and remaining ingredients except soda water and strain through a coarse sieve into a serving jug.
  • 03
  • To serve, fill tumblers with ice, pour in watermelon cocktail to three-quarters full and top up with soda water.

At A Glance

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Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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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.

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At A Glance

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Feb 2015

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