Australian Gourmet Traveller Magazine, September 2023

  • Blackberry buck

    Blackberry buck (page 46)

    from Australian Gourmet Traveller Magazine, September 2023 Australian Gourmet Traveller Magazine, September 2023

    • Categories: Cocktails / drinks (with alcohol); Cooking for 1 or 2
    • Ingredients: Glenlivet 12-year-old single malt Scotch; blackberry liqueur; limes; ginger beer (alcohol-free); crystallised ginger
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  • White chocolate and rosemary nougat

    • jlg84 on December 14, 2025

      There is an omission in the online version of the recipe. The paragraph starting "Meanwhile" is repeated, and the following paragraph is omitted afterward: Bring remaining syrup to 157C then reduce mixer speed to low and gradually add syrup. Increase speed to high and whisk until combined and slightly cooled (3-4 minutes). Whisk in butter until combined. Gently fold through remaining ingredients. After that paragraph the recipe continues as it should. Note that when you add the butter to the mixture it has a tendency to melt and separate. I ended up manually folding it back in to the mix, which was a challenge since quite a bit of the nougat had affixed to the side of the bowl. I used a blow torch to heat the bowl and free the nougat. I then used the dough hook to mix in the other ingredients (omitting the rosemary) since manual mixing was not working too well.

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  • Published Sep 01 2023
  • Format Magazine
  • Page Count 187
  • 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.