GT tableware

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

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

Igni, Melbourne Review

Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.

Six fantastic autumn salads

Autumn is the year's best time for hearty salad. Here are six of our favourites.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Overnight pork shoulder with fennel

There's something super-comforting about cooking overnight - you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower puree would also be a welcome addition.

Lemon recipes

As Beyonce reminded us this week, when life gives you lemons, make lemonade. In celebration of Bey, we slay with lemon sorbetto, lemon meringue pie, lemonade icy poles and everything in between.

Greek Easter bread Tsoureki

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat, writes Bianca Tzatzagos.

What we’re cooking for our mums this Mother’s Day

The Gourmet Traveller editorial team reveals which recipes they’ll cook for Mum this Mother’s Day.

Chocolate Florentine wafer and honey semifreddo “tramezzino”


You'll need

140 gm leatherwood honey 600 ml pouring cream 50 gm dark chocolate (60% cocoa solids), coarsely grated 50 gm roasted hazelnuts, coarsely chopped   Chocolate Florentine wafers 175 gm blanched almonds 250 gm caster sugar 125 gm liquid glucose (see note) 200 gm dark chocolate (60% cocoa solids), melted   Chocolate sauce 125 ml (½ cup) pouring cream 70 gm caster sugar 250 gm dark chocolate (60% cocoa solids), coarsely chopped

Method

  • 01
  • Stir honey and 50ml cream in a small saucepan over low heat until just combined (1 minute), then remove from heat and cool to room temperature. Whisk remaining cream in an electric mixer until soft peaks form (6-7 minutes), fold through honey mixture, then fold through chocolate and hazelnuts. Spoon into a plastic wrap-lined 9cm x 25cm (7cm deep) terrine mould, smooth top and freeze overnight.
  • 02
  • Meanwhile for chocolate Florentine wafers, preheat oven to 180C. Roast almonds on a baking tray until golden (4-5 minutes), coarsely chop and set aside. Stir sugar, glucose and 60ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, brush down sides of pan with a clean wet pastry brush, then cook until dark caramel (5-6 minutes). Stir in chopped almonds and spoon onto a lightly oiled tray. Stand until cool and hard, break into coarse pieces and process in a food processor until very finely ground. Scatter thin, even layers of nut mixture in 7cm x 9cm rectangles on a lightly greased baking paper-lined baking trays or on non-stick baking mats. Bake in batches until melting (3-5 minutes), cool completely, then carefully transfer to a wire rack with a palette knife. Brush each biscuit with a thin layer of melted chocolate, refrigerate until set and until required.
  • 03
  • Meanwhile for chocolate sauce, bring cream, sugar and 150ml water to the boil in a saucepan over medium-high heat. Remove from heat, add chocolate and stand until melted, stir until smooth and combined, then cool to room temperature.
  • 04
  • To serve, dip terrine mould in hot water, invert semifreddo onto a chilled board, thickly slice with a hot knife and sandwich each slice with two chocolate Florentine wafers, chocolate facing outward. Spread a little chocolate sauce on serving plates, place a tramezzino on top of each, serve immediately.
Note Liquid glucose is available from health-food shops and the baking section at select supermarkets.

“While holidaying in Florence, I could often be found licking my fingers after devouring several Florentines, and I thought they would work in my ice-cream sandwich. The chocolate sauce, which can be used in other decadent dishes, keeps for up to two weeks in the refrigerator. You’ll need to begin this recipe a day ahead.”

At A Glance

  • Serves 12 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 12 people

Drink Suggestion

Sweet but spicy fortified wine such as Marsala.

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×