Australian Gourmet Traveller Magazine, May 2014

  • Brika's spyros reviver #2

    Brika's spyros reviver #2 (page 32)

    from Australian Gourmet Traveller Magazine, May 2014 Australian Gourmet Traveller Magazine, May 2014

    • Categories: Cocktails / drinks (with alcohol); Quick / easy; Entertaining & parties; Fall / autumn; Greek
    • Ingredients: brandy; Lillet Blanc; Cointreau; lemons; ouzo
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Notes about Recipes in this book

  • Beef brisket and mushroom pot pies

    • debkellie on November 13, 2022

      Made as full pastry-cased pies using shortcrust, not puff. Slow cooked the brisket for 8 hours in slow cooker, reducing liquid to 500 beef stock and 180 red wine; otherwise as written. Gave me 8 individual pies and enough for a casserole for 3! Very tasty filling: almost as good as Heston Blumenthal's steak & kidney pies.

  • Veal schnitzels with burnt caper butter

    • debkellie on June 03, 2020

      Had a huge jar of capers that I thought I'd never use up (Aldi) ... came across this recipe for the last of them. Very nice: served with Donna Hay's pea, mint & feta smash.

  • Black pepper crab

    • KarinaFrancis on January 02, 2015

      Loved this! I have to agree with Tony Tan I prefer this to chilli crab, and this is a great recipe

  • Sparkling rose cup

    • KarinaFrancis on October 18, 2015

      I wasn't crazy about this one at all. It was quite bitter, which I offset by adding some sugar syrup. I'm not sure of the brand of rose syrup that GT was using, but if you used 80ml of the one I have it would have been overpowering, so I just added that bit by bit at the end and lightened it up with some soda water. It needed too much tweaking to get it palatable so I wont make it again

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  • Published May 01 2014
  • Format Magazine
  • Page Count 202
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd

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.