The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

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

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."

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.

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.

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.

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.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Rockpool Bar & Grill: Lemon meringue cupcakes


You'll need

For dusting: pure icing sugar, sieved   Lemon curd 5 eggs 265 gm caster sugar 155 ml lemon juice 150 gm unsalted butter, coarsely chopped Finely grated rind of 1 lemon   Cupcakes 155 gm unsalted butter, at room temperature 155 gm caster sugar 2 eggs 1 tsp vanilla extract 155 gm self-raising flour 75 ml milk   Italian meringue 120 gm caster sugar 70 gm eggwhite Small pinch of cream of tartar

Method

  • 01
  • For lemon curd, whisk the eggs in a large bowl to break them up, then strain through a sieve. Combine the sugar, juice, butter and rind in a heavy-based saucepan over medium heat, stirring until the butter has melted and the sugar has dissolved. Add a little of the hot lemon mixture to the beaten egg to warm it up, then, while whisking continuously, gradually add back into the remaining lemon mixture in the pan. Cook, stirring continuously and scraping the base with a wooden spoon, until it has thickened and coats the back of the spoon (7-8 minutes). Do not allow to boil or it will curdle. Pour into a container and cool. Cover and refrigerate until chilled (1 hour). Makes 600gm. This recipe makes more than you will need. You can keep the extra curd in the refrigerator for up to 2 weeks.
  • 02
  • For cupcakes, preheat the oven to 185C and line a 12-hole 125ml (½ cup) muffin tray with paper cases. Place the butter in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 2 minutes. Add the sugar and beat on medium-high speed until light and fluffy (5-8 minutes), stopping the mixer occasionally to scrape down the side of the bowl. Add the eggs, one at a time, beating well after each addition and until the batter looks smooth (2-3 minutes), then add the vanilla extract and beat to combine. While beating on low speed, add the flour and milk alternately, each in 3 batches, and beat until just combined. Divide the batter evenly between the paper cases and smooth the tops. Bake until dark golden brown and the cupcakes spring back when their centres are lightly touched (15-20 minutes). Cool in the tin for 10 minutes, then turn out onto a wire rack to cool until you can handle them.
  • 03
  • For Italian meringue, combine the sugar and 40ml water in a small saucepan over medium heat and cook, stirring until the sugar has dissolved, then increase the heat to medium-high, brush down the sides of the pan with a wet pastry brush to remove any residual sugar crystals and cook, without stirring, until the sugar reaches 121C on a candy thermometer. Meanwhile, place the eggwhite and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and whisk until soft peaks form, then, whisking continuously on medium speed, steadily pour the hot sugar syrup down the side of the bowl of the mixer (not on the whisk) into the eggwhite. Continue to whisk on medium speed until meringue is cool, thick and glossy (10-12 minutes). Place in a piping bag fitted with a small plain nozzle and use immediately.
  • 04
  • Cut a hole from the centre of each cupcake. It should be big enough to hold 2 tsp of lemon curd. Fill the holes with curd and dust with icing sugar. Pipe the Italian meringue onto each cupcake, covering the curd completely. Alternatively, spoon the meringue on top of each cupcake. Use a kitchen blowtorch to brown the meringue, if desired. Serve.
Note Rockpool Bar & Grill, by Neil Perry, will be published in October by Murdoch Books ($79.99, hbk). In this preview, recipes have been reproduced with minor GT style changes.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 12 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 12 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.

×