Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 23rd August, 2017 and receive a free copy of The Cook’s Table by Stephanie Alexander!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Bar of the Year 2018
28.07.2017

Whether it's a late-night spot playing hip-hop at full volume, a throwback to the glamour of yesteryear or a bar-restaurant that slips the collar of definition, these three Bar of the Year finalists have all nailed one essential detail: good times.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but the journey there is part of the unforgettable experience they offer.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

“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.

×