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 and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Quince clafoutis and chestnut ice-cream


You'll need

2 large quince (about 400gm each), quartered, peelings reserved 650 gm caster sugar ½ vanilla bean, split and seeds scraped Juice of 1 lemon 1½ tbsp plain flour 40 gm almond meal 85 gm caster sugar 2 large eggs (65gm each) 4 egg yolks 220 gm mascarpone For greasing: butter   Chestnut ice-cream 400 ml milk 240 ml thickened cream 1 vanilla bean, split and seeds scraped 20 ml brandy 8 egg yolks 80 gm caster sugar 100 gm sweetened chestnut purée (see note)

Method

  • 01
  • Combine quince, peelings, sugar, vanilla bean and seeds, half of lemon juice and 1 litre water in a saucepan. Bring to the boil over medium-high heat, stirring to dissolve sugar, cover closely with baking paper and cook over low heat until quince is dark and tender but still holds its shape (3-4 hours). Set aside to cool in liquid, then strain and refrigerate (reserve poaching liquid for another use).
  • 02
  • Meanwhile, for chestnut ice-cream, combine milk, cream and vanilla bean and seeds in a saucepan, bring to the simmer over low heat, remove from heat, add brandy, set aside until infused (30 minutes). Meanwhile, whisk yolks and sugar in an electric mixer until pale and fluffy (3-5 minutes), whisk in chestnut purée and milk mixture, return mixture to a clean saucepan. Stir continuously over low heat until mixture thickly coats the back of a wooden spoon (10-15 minutes). Remove from heat, strain through a fine sieve into a bowl placed over ice. Stir occasionally until cool, then freeze in an ice-cream machine. Makes about 800ml.
  • 03
  • Meanwhile, preheat oven to 230C. Whisk remaining ingredients in a bowl until smooth, strain through a coarse sieve, rest at room temperature (1 hour), then divide among six lightly buttered 125ml moulds. Slice quince and place on top of each, then bake until golden, slightly risen and bouncy to touch (7-9 minutes). Stand for 1-2 minutes, then serve hot with chestnut ice-cream.
Note Sweetened chestnut purée is available from The Essential Ingredient and select greengrocers.

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

“I always find room on the menu for quince when they come into season – they’re the unsung heroes of autumn and winter. People are often intimidated by them because you really only come across them at select grocers. If you’re going to cook them and you’ve got the time, do a big batch as they keep really well, and then you’ve got them on hand for at least a few weeks. You can also transform them into a paste to enjoy with cheese.”

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

Sweet and delicate muscat from Beaumes de Venise.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×