Australian Gourmet Traveller Magazine, July 2012

  • Twice-baked Gruyère soufflés with baby vegetables

    Twice-baked Gruyère soufflés with baby vegetables (page 36)

    from Australian Gourmet Traveller Magazine, July 2012 Australian Gourmet Traveller Magazine, July 2012

    • Categories: Egg dishes; French; Vegetarian
    • Ingredients: milk; Gruyère cheese; Parmesan cheese; eggs; egg yolks; white polenta; pouring cream; baby leeks; Dutch carrots; baby turnips
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  • Slow-roast duck with orange

    • KarinaFrancis on May 10, 2015

      This was an OK dish. The method for roasting the duck made for a moist and tender bird with golden crisp skin. The sauce was not great, not sure if it was the juice to stock ratio or because I used fresh squeezed orange juice. The sauce was bitter and one dimensional, I had to add lots of sugar, salt, a star anise in a vain attempt to make it work. Wont repeat this one

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  • Published Jul 01 2012
  • Format Magazine
  • Page Count 194
  • Language English
  • Countries Australia
  • Publisher Australian Consolidated Press

Publishers Text

With articles on food and recipes from all around the world, Gourmet Traveller magazine is a knowledgeable influence on all aspects of food and wine. It is a popular food based magazine all the way from Australia. It is the best authority on the latest top restaurants and recipes for all occasions. The magazine will always contain the best seasonal recipes, classic dishes and cutting edge trendy cuisine.