Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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.

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
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

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.

×