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.

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.

Hunter Valley NSW travel guide

Our guide to the best of the region.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Pea and ham soup

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. 

“Postre chajá” pavlova


"This is our take on a traditional Uruguayan dessert. It's usually served with tinned peaches, but at Christmas it's got to be mangoes."

You'll need

300 gm caster sugar 3 mangoes, cheeks removed and quartered lengthways, seeds reserved 100 gm blanched peanuts 1 tbsp extra-virgin olive oil 300 gm double cream, whipped 300 gm dulce de leche (see note)   Meringues 8 eggwhites 440 gm (2 cups) caster sugar 2 tsp cornflour 1 tsp white vinegar   Sponge cake 6 eggs 185 gm caster sugar 185 gm plain flour 90 gm butter, melted and cooled

Method

  • 01
  • For meringues, preheat oven to 100C. Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes), then, whisking continuously, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in cornflour and vinegar, then spoon into rough 10cm-diameter mounds on baking trays lined with baking paper. Bake until crisp but not coloured (1½-2 hours), cool completely, break into chunks and store in an airtight container until required.
  • 02
  • For sponge cake, increase oven to 180C. Whisk eggs and sugar in an electric mixer until pale and fluffy (5-6 minutes), then sieve over flour and fold to combine. Fold in melted butter, then spread in a 25cm x 35cm cake tin buttered and lined with baking paper. Bake until cake is light golden and centre springs back when lightly pressed (20-25 minutes), cool completely, then break into large pieces and store in an airtight container until required.
  • 03
  • Meanwhile, combine sugar and 300ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, add reserved mango seeds, remove from heat and stand for 15 minutes. Strain into a bowl (discard seeds), add mango cheeks and refrigerate until well chilled (2-3 hours).
  • 04
  • Meanwhile, reduce oven to 150C. Spread peanuts on an oven tray and roast, stirring occasionally, until golden (4-5 minutes).Transfer to a bowl, add oil and 2 tsp fine salt, stir to coat, cool. Coarsely chop and set aside.
  • 05
  • Arrange meringue, sponge cake, mango, and spoonfuls of cream and dulce de leche on a serving plate, scatter with roast peanuts and serve.
Note Dulce de leche is a thick liquid caramel available from South American grocers. To make your own, check out our dulce de leche recipe. You can substitute caramelised sweetened condensed milk, available from supermarkets.

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

At A Glance

  • Serves 10 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 10 people

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.

×