Australian Gourmet Traveller Magazine, December 2015

  • The boilermaker sour (page 34)

    from Australian Gourmet Traveller Magazine, December 2015 Australian Gourmet Traveller Magazine, December 2015

    • Categories: Cocktails / drinks (with alcohol); Summer
    • Ingredients: Scotch; lemons; sugar syrup; egg whites; passionfruit pulp; pale ale; Angostura bitters
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Kerala prawn curry

    • debkellie on March 31, 2016

      I found this a little bitter: but overcome with a significant quantity of raw sugar...would do again.

  • Apricot and pistachio stuffed turkey legs

    • debkellie on July 12, 2020

      Couldn't get turkey legs, so subbed in a boned out whole chicken breast. Batted out to 10mm thickness, layered with the stuffing; then rolled (using glad wrap); sous vided at 57 for 5 hours, then finished in the oven. Excellent.

  • Nectarine, muscat and yoghurt trifle

    • Melanie on January 03, 2016

      Made this stunning trifle for Christmas lunch - was beautiful, tasty and light and worked wonderfully on a hot day. The jelly layer didn't quite set which could be due to the addition of the nectarines, would consider adding an extra leaf next time but no major issue.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Dec 01 2015
  • Format Magazine
  • 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.