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 Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.
Subscribe to Gourmet Traveller for your iPad.
Canberra just keeps getting cooler - and we're not talking about the weather.
A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
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.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
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.
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.
"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."
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.
Sweet sticky nougat isn't difficult to make, writes Emma Knowles, but timing is essential to its success.
Note This recipe is based on Greg Malouf's recipe for gaz, the traditional name of Persian nougat. You'll need to begin this recipe a day ahead.
There are many types of nougat across the globe known by various
names. There's Spanish turrón, which comes in two versions:
hard and brittle blocks heavy with whole almonds (Alicante), and a
soft form (Jijona) in which the nuts are reduced to a paste. The
Italians take pride in their torrone, a traditional Christmas
confection hailing from Cremona in Lombardy, which also comes in
hard (duro) and soft (morbido) varieties. And, of course, this
being Italy, Sicily, Sardinia and many other regions besides have
their own version. And then there's Persian gaz, Greek
madolato, Maltese qubbajd and Filipino turrones de casoy. What's
common to all of them, including French nougat, is the method of
cooking honey and sugar and whisking it with eggwhite.
You'll need pastry weights or food cans, as well as two 20cm square cake tins that fit inside one another; if you only have one tin, substitute a piece of heavy cardboard cut to fit snugly inside your cake tin and covered in foil. An electric mixer with a whisk attachment and a sugar thermometer are musts. Have all your ingredients weighed and ready to go, and your eggwhite on standby in the electric mixer.
Set your oven as low as it can go, chop your nuts and dried or glacé fruit, spread them on a tray and place them in the oven to warm. Warming the fruits makes them easier to fold through the nougat mixture - if they're cool, they'll cause the mixture to seize. The combination of fruit and nuts is wide open, but we find the inclusion of a sour fruit provides a welcome burst that cuts through the sweetness.
Prepare your cake tin by lining it with confectioner's rice paper and oiling or buttering the sides. You can also make life a little easier by lining the tin with a sheet of baking paper before lining the base with rice paper.
If you let the baking paper overhang the sides of the tin, the nougat will be easier to remove from the tin later. Confectioner's rice paper is available from select delicatessens, Middle Eastern grocers and specialist food shops. If it proves difficult to track down, you can still make nougat; use lightly greased baking paper instead (though while confectioner's paper is edible, baking paper will have to be removed). Once all this is done, you're ready to start.
Once the honey is whisked into the eggwhite and the syrup has started cooking, don't walk away: it can be mere seconds between having a syrup that's not quite ready and one that's overcooked. The sugar thermometer is your greatest ally here. Once the required temperature is reached, turn your mixer to low speed and pour the syrup down the side of the bowl.
If additional flavours appeal, such as vanilla, rosewater or orange-blossom water, now's the time to add them.
Increase the mixer speed once again and watch a snowy white, glossy mixture take shape. Stir in the fruit and nuts (a sturdy metal spoon or spatula makes this a lot easier) and tip the mix into your prepared tin. Use a hot palette knife (dip it in hot water then dry it quickly) to press the mixture into the tin, cover it with extra rice paper and then weight it with your extra tin (or cardboard) and some food cans.
Your nougat should set overnight, but this is weather-dependent - humidity or extreme heat will slow the setting time. Cut it into squares or fingers and store them in an airtight container between sheets of baking paper.
If it's very hot or humid, the nougat will soften, so in these conditions, keep it in the refrigerator and serve it chilled.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×