Australian Gourmet Traveller Magazine, May 2013

  • The j-pop sour (page 27)

    from Australian Gourmet Traveller Magazine, May 2013 Australian Gourmet Traveller Magazine, May 2013

    • Categories: Cocktails / drinks (with alcohol); Entertaining & parties; Fall / autumn
    • Ingredients: bison grass vodka; egg whites; yuzu juice; dark agave nectar; ground cinnamon; nashi pear juice
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Notes about Recipes in this book

  • Citrus-brined roast chicken

    • KarinaFrancis on July 09, 2017

      We did a side by side, blind tasting comparison (same conditions, one chicken brined, one not). The brined chicken won unanimously. It was so juicy and flavourful. Of course there's a bit of work involved and forward planning but I'd definitely do it again

  • Roasted Brussels sprouts with crisp shallots, sour and salty dressing

    • KarinaFrancis on July 09, 2019

      Oh wow this really delivered massive flavour and ease of preparation! I took a few short cuts by just roasting the sprouts for 20 minutes and skipped the initial frying. I also used packaged fried onions. Oh but that sauce, I thought it was too much when I did a little taste, but when you mix it with the sprouts it’s perfect. Yum!

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  • Published May 01 2013
  • Format Magazine
  • Page Count 210
  • Language English
  • Countries Australia

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.