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.

Food-truck tribulations
29.03.2017

Chicken or pork? Kelly Eng takes on a food-truck challenge but fails to cement her millennial credentials.

Take me to the river
29.03.2017

For serial cruisers who have done the Danube and knocked off the Nile, less familiar waterways beckon.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

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.

Fast autumn dinners

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

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.

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.

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.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

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.

Dandelion: Caramelised banana cake with tamarind and coconut ice-creams


You'll need

4 eggs 125 ml (½ cup) sweetened condensed milk 125 gm butter, melted 1.5 kg bananas 350 gm finely grated light palm sugar 200 gm plain flour, sieved   Tamarind ice-cream 250 gm finely grated light palm sugar 6 egg yolks 250 gm tamarind pulp 500 ml pouring cream   Coconut ice-cream 110 gm (½ cup) caster sugar 3 egg yolks 650 ml coconut cream 125 gm liquid glucose

Method

  • 01
  • For tamarind ice-cream, whisk sugar and yolks in a bowl until pale. Soak tamarind pulp in 500ml warm water until softened (10 minutes), then strain into a saucepan, pressing pulp to extract all liquid (discard pulp). Warm over medium heat (3-4 minutes), then add to yolk mixture, whisking to combine. Return mixture to pan and stir continuously over low heat until mixture coats the back of a wooden spoon thickly (8-10 minutes). Strain into a bowl over ice and cool completely. Stir in cream, freeze in an ice-cream machine, then freeze until required. Makes 1.2 litres.
  • 02
  • For coconut ice-cream, whisk sugar and yolks in a bowl until pale. Bring coconut cream and glucose to the simmer in a saucepan over medium heat, then add to yolk mixture, whisking continuously to combine. Return mixture to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (8 minutes). Strain into a bowl over ice, cool completely, freeze in an ice-cream machine, then freeze until required. Makes 1 litre.
  • 03
  • Preheat oven to 175C. Whisk egg, condensed milk and butter in a bowl to combine. Slice half the banana diagonally and fold into egg mixture with 250gm palm sugar, then fold in flour. Pour into a 20cm x 8cm loaf tin lined with baking paper and smooth top. Slice remaining banana, arrange on top of cake, then bake until cake is golden brown and a skewer withdraws clean (1¼-1½ hours).
  • 04
  • Meanwhile, stir remaining palm sugar and 100ml water in a saucepan over medium heat, brushing down sides of pan with a wet pastry brush, until dissolved (3 minutes). Cook, without stirring, until caramel (8-10 minutes). Add 40ml water, or enough to thin to drizzling consistency (be careful as hot caramel will spit), and stir to combine. Spoon over thickly sliced warm cake and serve with tamarind and coconut ice-creams.
This recipe is from the September 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

Drink Suggestion

2008 Frogmore Creek Iced Riesling.

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.

×