The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Strawberry syllabub with red wine and pepper jelly

You'll need

300 gm strawberries, hulled, sliced 1 tbsp strawberry liqueur (optional) 1 tbsp pure icing sugar, sieved 1 tsp aged balsamic vinegar 1 tsp finely grated lemon rind 150 ml pouring cream   Red wine and pepper jelly 500 ml pinot noir 150 gm strawberries, hulled, sliced 50 gm caster sugar 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes 1 tsp freshly ground black pepper


  • 01
  • For red wine and pepper jelly, bring wine, strawberries and sugar just to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then set aside to infuse (1 hour). Strain through a fine sieve into a clean saucepan (reserve strawberries) and bring to the simmer over medium-high heat. Squeeze water from gelatine, add to pan, stir to dissolve, then remove from heat and set aside to cool. Pour into a deep 14cm x 18cm plastic container, refrigerate until almost set (45 minutes-1 hour), stir in pepper and refrigerate until set (15-20 minutes).
  • 02
  • Pulse 150gm strawberries and reserved wine-steeped strawberries in a food processor until coarsely chopped, add strawberry liqueur, icing sugar, balsamic vinegar and lemon rind, stir to combine, add half the remaining strawberries and stir to combine. Whisk cream in a separate bowl to soft peaks, then fold through strawberry mixture.
  • 03
  • Break jelly into bite-sized pieces with a spoon, divide among six 300ml glasses, spoon strawberry cream over, top with remaining strawberries and a pinch of freshly ground black pepper and serve.

"Syllabub is an old English dessert; it's essentially wine and fruit whipped with cream," says Biron. "In this version I've included black pepper and balsamic vinegar, which are quite commonly used with strawberries in Italian recipes. The Italians love strawberries with balsamic vinegar; the spice accentuates the flavour of the strawberries."

At A Glance

  • Serves 6 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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

Featured in

Mar 2012

You might also like...

Alistair’s secret barbecue sauce


Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake


Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream


Stanbuli shepherd's salad

Duck rillettes with piccalilli


conversion tool

get the latest news

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