Australian Gourmet Traveller Magazine, June 2014

  • Papa Jack's Tom and Jerry

    Papa Jack's Tom and Jerry (page 36)

    from Australian Gourmet Traveller Magazine, June 2014 Australian Gourmet Traveller Magazine, June 2014

    • Categories: Cocktails / drinks (with alcohol); Christmas; Entertaining & parties; Winter
    • Ingredients: rye whiskey; Cognac; Demerara sugar; mixed dried fruits; whole cloves; whole star anise; cinnamon sticks; milk; ground cinnamon; nutmeg
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Notes about Recipes in this book

  • Eight-hour lamb shoulder with Israeli couscous and labne

    • debkellie on June 27, 2014

      Had this for dinner: I find that most of thesse 8 hour cooked meats end up very dry. This one was no exception: I ought to have made a sauce to drench the lamb from the pan drippings, but stuck to the recipe. It was tasty, it left the kitchen beautifully warm (great for the coldest night of our winter - 11 deg c ) and the considerable leftovers made a fantastic Shepherd's pie, the next night with a simple mirepoix and the jellied pan drippings/stock as the "gravy".

  • Smoky baked beans with bacon crumbs

    • KarinaFrancis on July 30, 2017

      These were really good, the flavours were exactly what you want in baked beans - smokey, sweet, savoury, and a bit of tang. I only used 45ml of apple cider vinegar, adding and tasting so proceed slowly and add to your taste rather than going in with the full 80ml.

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  • Published Jun 01 2014
  • Format Magazine
  • Page Count 195
  • 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.