Australian Gourmet Traveller Magazine, April 2018

  • Making ganache (page 37)

    from Australian Gourmet Traveller Magazine, April 2018 Australian Gourmet Traveller Magazine, April 2018 by Alistair Wise

    • Categories: Candy / sweets; Frostings & fillings
    • Ingredients: pouring cream; glucose; chocolate
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chocolate and buttermilk slab cake

    • debkellie on February 13, 2019

      Delightful little cake. The buttercream quantity could/should be halved .. or fill & top the cake!

  • Miso-glazed mushrooms with walnuts and black barley

    • CourtneyT on January 05, 2026

      This is dark and delicious! Definitely a warming winter dish. I was stuck at home waiting on a repairman and unable to get to the store for fresh mushrooms, so I subbed a combination of rehydrated shiitake mushrooms and some leftover vacuum packed chestnuts. Worked perfectly well. Don't skip the walnuts!

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 Apr 01 2018
  • Format Magazine
  • Page Count 179
  • 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.