The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Chicken stir-fried with holy basil and chilli

Strawberry and mascarpone rolled sponge


"A rolled sponge is not as tricky as it looks: the secret is to roll the sponge as soon as it comes out of the oven. When it cools, it will retain the shape - just be careful, for it'll also be more brittle. There's no baking powder in the sponge mixture, so every opportunity needs to be taken to incorporate air," writes Dunn. "Whisk the eggs and sugar until they are really pale in colour and go gently when folding in the flour."

You'll need

500 gm mascarpone 75 gm caster sugar 1 egg, separated 200 gm strawberries, hulled and halved   Sponge cake 3 eggs 80 gm caster sugar 1 tsp vanilla extract 80 gm plain flour ¼ tsp finely grated lemon rind 1 tbsp melted butter

Method

  • 01
  • For sponge cake, preheat oven to 180C and line a 32cm x 22cm baking tin with baking paper. Using an electric mixer, whisk eggs and sugar until thick and pale and doubled in volume. Add vanilla and whisk until just combined. Sift a third of the flour over and fold in gently using a large metal spoon. Sift remaining flour over, then add lemon rind and melted butter and gently fold everything together. Transfer sponge mixture to prepared tin, spreading it out evenly, and bake until golden (8-10 minutes). Carefully turn out onto a clean tea towel and remove baking paper. Roll up sponge in tea towel, starting from one of the long sides, then leave to cool.
  • 02
  • Whisk mascarpone, 50 gm sugar and the egg yolk in a bowl until very thick. In a separate bowl and with a clean whisk, whisk eggwhite until soft peaks form, then gradually add remaining sugar and whisk to firm peaks. Fold eggwhite mixture through the mascarpone.
  • 03
  • Unroll sponge and remove tea towel. Spread mascarpone mixture over the inside and place strawberries on top. Carefully roll up sponge, then refrigerate until firm.
  • 04
  • To serve, use a serrated knife to cut into 2cm slices.
Note This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.

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
Twenty
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 8 people

Drink Suggestion

Sherbetty moscato.

Featured in

Nov 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×