Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

In the Mix 2: More Great Thermomix Recipes

We ask In the Mix 2 author Dani Valent why we should buy her book.

GT: Why should we buy your book?
DV: Because you have a Thermomix and you want to make more exciting food with it. "Surely there's more to this baby than risotto, hummus and soup", you think, perhaps a little desperately. Because you admire chefs such as Elena Arzak, Christina Tosi, Massimo Bottura, Andoni Luis Aduriz, Mark Best and Ben Shewry, all of whom have contributed Thermomix recipes to the book, along with other top chefs around the world. Or perhaps because you're sceptical about the whole "Thermocult" and want to see if a robot really can make you an amazing dinner. (Well, it's not exactly a robot, but yes, it can.)

Where's the easiest place to start?
Hit page 240 for the guasacaca recipe. Gua-what? Gwa-sa-kah-kah! It's the spicy, zesty Venezuelan version of guacamole and you can make it in 15 seconds.

What if we're looking for a challenge - what's the toughest recipe?
Honestly, nothing's that tough when you've got a Thermomix, but I guess the one that scared me most was Darren Purchese's green-tea sponge. When he sent me the recipe, one of the requirements was a spray-gun to colour the cake. I opened and closed the document about six times, priced a spray-gun at Bunnings, then realised that if I was having so many conniptions about this recipe I had to pull it back a little for my readers. The result is still a sophisticated layer cake that entails baking, freezing and careful squidging of ingredients in two sizes of cake rings. Do-able? Yep. Worth it? Absolutely.

Do we need any specialised gear or ingredients to make the most of it?
Did I mention a Thermomix? It's a food processor that also cooks and you should check it out (no, I don't sell them or get a kickback, but if you have one you might buy my book). A few recipes employ a cream gun. I use a few spooky powders here and there - nothing too hard to find - and electric scales might help.

And what's the single best thing in it?
You mean which of my children do I love the most? Maybe I'll just talk about the cover dish, from a Gary Foulkes recipe (he's head chef at The Square in London). It's a blue-cheese bavarois with pickled radish jelly - a super-tasty composed salad, really easy, and I reckon that everyone at home will be able to make it look as pretty as the picture.

Any last thoughts to get us over the line?
There's a whole chapter devoted to cheese recipes, including a red-wine cheese slice from James "Jocky" Petrie, the former head chef of Heston Blumenthal's experimental kitchen.

In the Mix 2: More Great Thermomix Recipes by Dani Valent (Slattery Media Group, $60) is available from 1 November at the Thermomix website, Thermomix consultants, The Essential Ingredient (currently in Melbourne only) and Books for Cooks.

 

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017
Seven recipes that shaped 1980s fine dining
21.03.2017
What is aquafaba?
20.03.2017
Eight recipes from Flour and Stone
20.03.2017
A homage to classic 1970s recipes
13.03.2017
What is teff and how should you use it?
13.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Game of Thrones food

Pat Nourse caught up with George RR Martin to talk about one...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

On the pass

Looking back over the 20 years she's been in business, Phill...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×