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.

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?

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.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Enoteca Tonic


"We came up with this cocktail because we were excited about two interesting winemakers having branched out to make these fantastic spirits," says Brigitte Hafner. "One, a gin called the Melbourne Gin Company by Andrew Marks, and the other a sweet vermouth using Australian botanicals called Maidenii, from Sutton Grange winemaker Gilles Lapalus."

You'll need

250 ml Maidenii dry vermouth (see note) 125 ml (½ cup) Fever-Tree tonic water 60 ml Melbourne Gin Company gin 125 ml (½ cup) sugar syrup (see note) 1 tsp rose water 250 ml (1 cup) pink grapefruit juice, chilled   Candied orange peel Thinly peeled rind of 1 orange, pith removed, cut into julienne 1/3 cup caster sugar

Method

  • 01
  • For candied orange peel, blanch rind (1 minute), then combine in a saucepan with sugar and 50ml water, and cook over medium heat until peel is transparent and candied (6-8 minutes). Set aside to cool.
  • 02
  • Combine cocktail ingredients, except ice, in a large jug and stir, then pour into chilled glasses over ice, garnish with candied peel and serve.

Note Maidenii dry vermouth is available from select bottle shops. To make sugar syrup, bring 90gm caster sugar and 80ml water to the boil, stir to dissolve, then set aside to cool. Makes 130ml.


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

Featured in

Dec 2013

You might also like...

Negioroni

recipes

Bar H: Rob Choy

Pi Yi

recipes

Eight excellent gin cocktails

Canchanchara

recipes

Fourteen ways with sparkling wine

Scottish Eggnog

recipes

Dulce de leche milkshake

Sparkling cherry crush

recipes

conversion tool

 
get the latest news

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

×