The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

The cheat: shortcrust pastry

Whether you're entertaining on the hop or stuck for a midweek meal, a stash of frozen pastry makes for an excellent contingency plan.

What's not to love about buttery, melt-in-the-mouth shortcrust pastry? Well, as much as we at GT are big fans of the stuff, truth be told we don't always have the time to make it ourselves. While a little forward planning goes a long way (when time is on your side and you're in pastry-making mode, make a double batch and freeze it to have on hand), sometimes things don't work out that way.

There's no need to forgo pastry-based recipes though - as with puff pastry, it's handy to have some shop-bought, ready-rolled shortcrust in the freezer.

Quality is key, as not all shop-bought shortcrusts are created equal. Some are made with pastry margarine, which is a pale imitation of butter, the key ingredient of any pastry worth its salt. If the ingredients list on the packaging doesn't include butter, put it down and look for one that does. Likewise, if there are preservatives and additives. In fact, the ingredients list should closely resemble that of your favourite pastry recipe (flour, butter, perhaps egg and salt), and little else.

Our favourite is Carême's excellent Sour Cream Shortcrust, which has a beautifully flaky texture due to the sour cream, but it's worth trying out a few and stocking up on your favourite. Most packages of pastry are around 400 grams and will make one large tart or six individual tarts.

A world of sweet and savoury pastry treats is at your fingertips.

Strawberry-almond galette
Serves 6-8
Stir 30gm melted butter, 30gm raw caster sugar, 30gm almond meal and ½ lightly beaten egg in a bowl to combine. Cut out a 24cm-diameter round from a sheet of shortcrust pastry and place on a baking tray lined with baking paper. Spread with almond mixture, leaving a 2.5cm border, then scatter with 200gm thickly sliced strawberries. Fold in border, brush with a little extra beaten egg then scatter tart with a little extra raw caster sugar. Bake at 180C until dark-golden and crisp (20-25 minutes) and serve warm or at room temperature with thick cream.

Raspberry cream with sugared biscuits
Serves 4-6
Combine 55gm raw caster sugar in a bowl with the finely grated rind of ½ lemon. Brush a sheet of shortcrust pastry with eggwash, scatter with sugar mixture then cut out 3cm x 8cm rectangles and place on baking trays lined with baking paper. Dock with a fork and bake at 180C until crisp and golden (10-12 minutes), then cool on a wire rack. Whisk 300ml thickened cream with 40gm sieved pure icing sugar and 1 tsp vanilla bean paste until soft peaks form, then fold in 100gm crushed raspberries. Spoon into chilled serving glasses or bowls and serve with sugared biscuits for dipping.

Tomato-Gruyère tart
Serves 4-6
Line a 23cm loose-bottomed tart tin with a sheet of shortcrust pastry and trim edges, leaving a 1cm overhang and refrigerate. Meanwhile, sauté 2 thinly sliced leeks and 1 finely chopped garlic clove in 30gm butter in a saucepan over medium-high heat until tender (4-5 minutes), then remove from heat and transfer to a bowl. Stir 150gm crème fraîche, 2 lightly beaten eggs and 1 tsp thyme to combine then add 120gm coarsely grated Gruyère, season to taste and spread in tart case. Scatter with 150gm halved cherry tomatoes, drizzle with a little olive oil and scatter with a little extra thyme. Bake at 180C until golden and set (25-30 minutes), stand for 10 minutes and serve with a simple vinaigrette-dressed green salad.

Sesame-fennel crackers (pictured)
Makes 12-14
Cut out 8cm-diameter rounds from a half a sheet of shortcrust pastry and place on a baking tray lined with baking paper. Dock with a fork, brush with eggwash, then scatter with sesame seeds and fennel seeds and season to taste. Bake at 180C until golden and crisp (8-10 minutes), cool on a wire rack and serve with your favourite cheese.

Hot tips
+ Defrost frozen shortcrust pastry in the fridge for a couple of hours or, if time is short, at room temperature. Just avoid letting it get too soft, or it will be tricky to work with. If that happens, pop it in the fridge to firm up a little.

+ You don't need to rest ready-rolled shortcrust pastry before using it, unless you need to roll it a little thinner; in that case rest it for about half an hour in the fridge.

Newsletter

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

Latest news
Sydney’s heatwaves are affecting your croissants
22.02.2017
Recipes by Christine Manfield
21.02.2017
How to grow rocket
20.02.2017
On the Pass: Danielle Rensonnet
16.02.2017
Four ways with furikake
13.02.2017
The trailer for Chef's Table season three is here
10.02.2017
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...

Chef's spaghetti Bolognese recipes: L to Z

We quizzed the best kitchen talents on their secrets to the ...

Chef's spaghetti Bolognese recipes: B to K

We quizzed the best kitchen talents on their secrets to the ...

Mother's Day recipes

Mum deserves nothing but the best, so why don't you make her...

Easter recipes

Hot cross buns, a whole lot of lamb, some chocolate treats (...

Classic Italian recipes

From spaghetti Bolognese to lasagne and tiramisu to panna co...

Easter lunch recipes

With the cooler autumn weather, heartier flavours begin to e...

Cupcake recipes

Scaled down to little more than a mouthful, tiny cakes take ...

Thomas Keller's sandwich recipes

America's most famous chef takes the smarts and good taste t...

Grilling recipes

Dust off the tongs, fire up the barbecue, and get grilling w...

Neil Perry's Spice Temple recipes

At his new Spice Temple, Neil Perry calls on the more exotic...

Pickle and preserve recipes

When it comes to last-minute entertaining, a lovingly made p...

15 (shameless) chocolate recipes

Mousse, souffle, mud cake and more... welcome to the dark si...

Sexy salad recipes

A salad can be so good when it's done just right. Check out ...

Recipes from Australia's best chefs

Peter Gilmore's snow egg, Justin North's smoked duck egg wit...

Quick winter meals

Fire up the stovetop with these wintry dishes, ready for the...

get the latest news

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

×