The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Mango and yoghurt parfait with passionfruit and pineapple salad


You'll need

1 small mango, coarsely chopped 100 gm Greek-style yoghurt 85 gm heavy cream (45% fat), lightly whisked 80 gm mascarpone 80 gm caster sugar 3 egg yolks ½ pineapple, finely diced Pulp of 2 passionfruit 2 tbsp thinly sliced mint   Palm sugar caramel 150 gm light palm sugar, coarsely chopped 1 vanilla bean, split, seeds scraped 80 ml Malibu coconut rum

Method

  • 01
  • Process mango in a food processor until smooth, then pass through a fine sieve into a bowl to yield 200gm. Add yoghurt, whisk to combine and refrigerate until required.
  • 02
  • Whisk cream and mascarpone in a bowl to soft peaks and refrigerate until required.
  • 03
  • Stir caster sugar and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until mixture reaches 121C on a sugar thermometer (6-8 minutes). Meanwhile, whisk yolks in an electric mixer on low speed. Gradually add sugar syrup and whisk until cooled to room temperature (4-5 minutes). Fold in mango mixture, then fold in cream mixture and spoon into an 8cm x 20cm loaf tin lined with plastic wrap. Smooth top, freeze until firm (3-4 hours).
  • 04
  • For palm sugar caramel, stir palm sugar, vanilla bean and seeds and 80ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the simmer, add Malibu (be careful as hot caramel will spit), cook until amber-caramel coloured (20-25 minutes), set aside to cool, remove vanilla bean.
  • 05
  • Combine pineapple, passionfruit and mint in a bowl. Dip loaf tin in hot water, unmould parfait then thickly slice and place on chilled serving plates. Spoon over pineapple salad, drizzle with palm sugar caramel and serve.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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 6 people

Drink Suggestion

2006 Kracher Beerenauslese, Austria

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×