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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Ian Curley: Tiramisù


You'll need

7 egg yolks 200 gm caster sugar 30 ml each of Baileys and Frangelico 500 ml (2 cups) pouring cream 500 gm mascarpone 18 savoiardi biscuits For dusting: Dutch-process cocoa   Cannoli 300 gm plain flour 2 egg yolks 30 ml lightly beaten egg (about two-thirds of an egg) 2 tbsp amaretto liqueur 2½ tsp olive oil For deep-frying: vegetable oil   Coffee syrup 300 ml espresso coffee (about 16 espressi) 110 gm (½ cup) caster sugar   Amaretti and mascarpone mousse 2 egg yolks 50 gm caster sugar 15 ml amaretto liqueur 125 ml (½ cup) pouring cream 125 gm mascarpone 50 gm amaretti biscuits, crushed

Method

  • 01
  • For cannoli, place flour in a food processor. Combine yolks, egg, amaretto, olive oil and 25ml water in a small bowl. With motor running, slowly pour egg mixture into flour until incorporated and mixture resembles fine crumbs. Turn onto a bench and knead lightly until smooth, wrap in plastic wrap and refrigerate for 1 hour to rest. Meanwhile, preheat oil in a deep-fryer or deep-sided saucepan to 180C. Remove dough from fridge and roll to 2mm thick with a rolling pin (you could also use a pasta machine; you may need to dust with flour to prevent sticking). Cut into eight 10cm-diameter rounds with a cutter, wrap around lightly oiled metal cannoli tubes (see note), brush a little water onto pastry where it overlaps and press firmly to seal. Deep-fry pastry-wrapped tubes in batches until light golden (4-5 minutes). Carefully remove pastry from tubes while still warm, then cool and store in an airtight container until required. Cannoli will keep for 2 days in an airtight container.
  • 02
  • Whisk yolks and sugar in an electric mixer until mixture holds a thick ribbon (5-6 minutes). Add Baileys and Frangelico and whisk to combine (1-2 minutes). Add cream and whisk until medium-firm peaks form (4-5 minutes). Add mascarpone and whisk until stiff peaks form (1-2 minutes). (Don’t over-whisk as the mascarpone may split.) Transfer to a piping bag (no nozzle) and refrigerate until required.
  • 03
  • Meanwhile, for coffee syrup, combine coffee, sugar and 200ml water in a saucepan. Bring to the boil over high heat, stirring to dissolve sugar, cool slightly. Dip savoiardi into syrup, set aside. Strain syrup through a fine sieve into a large deep-sided frying pan and reduce over medium heat, stirring occasionally at first, then continuously as mixture thickens, until very thick, like molten chocolate (7-8 minutes). Set aside until cool, then swirl a little around eight 250ml-capacity glasses.
  • 04
  • Pipe a little mascarpone mixture into glasses, then alternate two layers of savoiardi and two of mascarpone until glasses are filled and savoiardi and mascarpone are all used. Refrigerate until required.
  • 05
  • Meanwhile, for amaretti and mascarpone mousse, whisk yolks and sugar in an electric mixer until mixture holds a thick ribbon (4-6 minutes). Add amaretto and cream and whisk to medium peaks. Add mascarpone and whisk to firm peaks. Be careful not to over-whisk at this stage as the mascarpone may split. Fold in crushed amaretti, transfer mixture to a piping bag fitted with a 1.5cm nozzle and pipe into cannoli.
  • 06
  • To serve, dust tiramisù with cocoa and serve with cannoli to the side.
Note Metal cannoli tubes are available from specialist kitchenware shops. Alternatively, you can use dry cannelloni pasta tubes.

This recipe is from the January 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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

At A Glance

  • Serves 8 people

Drink Suggestion

2006 Yering Station Late Harvest Pinot Gris

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×