The February issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Zeppole (Italian doughnuts)


You'll need

For deep-frying: vegetable oil 300 gm (2 cups) self-raising flour 80 gm caster sugar ½ pink lady apple, grated Finely grated rind and juice of ½ orange 60 ml (¼ cup) milk 1 egg 30 ml brandy 220 gm (1 cup) caster sugar mixed with 2 tsp cinnamon   Strawberry compote 500 gm strawberries (about 2 punnets), hulled 2 tbsp caster sugar 2 mint sprigs Scraped seeds of 1 vanilla bean

Method

  • 01
  • For strawberry compote, combine ingredients in a heatproof bowl and cover with plastic wrap. Place over a saucepan of gently simmering water and cook, without stirring, until strawberries are tender and syrupy (30-40 minutes), then refrigerate to cool.
  • 02
  • Meanwhile, heat oil in a deep saucepan or deep-fryer to 180C. Combine flour, sugar, apple, orange rind and juice in a bowl, add milk, egg and brandy and stir to form a thick batter (add extra milk if mixture is too dry). Deep-fry tablespoons of mixture in batches, turning occasionally, until zeppole are golden and cooked through (1-2 minutes); be careful as hot oil may spit. Drain briefly on absorbent paper, dust with cinnamon sugar and serve hot with strawberry compote.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 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 8 people

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.

×