Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Preserved cherry clafoutis


You'll need

  Clafoutis 150 ml pouring cream ½ vanilla bean, split and seeds scraped 2 eggs 85 gm caster sugar 1 eggwhite 25 gm (1/3 cup) plain flour, sifted to serve icing sugar to serve clotted cream   Preserved cherries 60 gm dried cherries (see note) 100 gm white sugar 30 ml cognac

Method

  • 01
  • For preserved cherries, combine dried cherries in a saucepan with sugar, cognac and 150ml water and cook over low heat for 7-8 minutes or until liquid is syrupy.
  • 02
  • Preheat oven to 180C. Heat cream and vanilla bean in a saucepan over medium heat, bring to the boil, remove from heat and cool. Remove vanilla bean. Using an electric mixer, beat eggs and sugar until light and creamy. In a separate bowl, whisk eggwhites until soft peaks form, add cream mixture and fold to combine. Add flour and fold to combine, then slowly beat in egg mixture. Spoon cherries into a lightly buttered and sugared 6-cup ovenproof baking dish. Pour batter over cherries and bake for 10-15 minutes or until golden and cooked through. Serve immediately, dusted liberally with icing sugar and with clotted cream to the side.
Note Peter Gilmore uses fresh cherries preserved during their peak season. For preserved cherries, combine 650gm pitted cherries, 100gm sugar and 30ml cognac in a large heavy based saucepan - large enough to hold cherries in a single layer, cover with a round of baking paper and place over medium heat. Reduce heat to low and cook gently for 15 minutes or until juice is syrupy. If not using immediately, spoon into a hot sterilised jar and keep until required. Keep refrigerated for up to six months. Dried cherries are available from The Essential Ingredient and health food stores.

At A Glance

  • Serves 8 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

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