Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Gourmet Institute is back for 2017
29.03.2017

Fire-up the stove, tie on your favourite apron and let’s get cooking, food fans. This year’s line-up is brimming with talent.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Ronda’s Christmas pudding


"Without a doubt this is one of the best puddings I've ever tasted," says Strode. "My mother-in-law, Ronda, makes hers in September to let the flavour mature. This really is as traditional as it gets." You'll need a piece of calico for this recipe - it's available from most fabric shops and select kitchenware shops. Begin this recipe at least two weeks ahead.

You'll need

250 gm each sultanas and raisins 190 gm currants 180 gm mixed peel 150 ml brandy Juice and finely grated rind of 1 lemon 250 gm crustless sourdough (about 1 loaf) 300 gm (2 cups) plain flour, sieved 280 gm butter, softened 400 gm brown sugar 6 eggs ½ tsp freshly grated nutmeg 1 tsp sweet quatre-épices (see note)   Orange custard 500 ml (2 cups) milk 500 ml (2 cups) pouring cream 2 vanilla beans, split and seeds scraped Thin strips of peel from 2 oranges 240 gm egg yolks (about 12 eggs) 200 gm caster sugar

Method

  • 01
  • Combine dried fruit, peel, 100ml brandy, lemon juice and rind in a bowl, cover with plastic wrap and stand at room temperature to macerate (overnight).
  • 02
  • Preheat oven to 150C. Tear sourdough into small pieces, place on a baking tray and bake in oven until dry (14-18 minutes). Cool briefly, then process in a food processor to fine crumbs.
  • 03
  • Bring a saucepan of water to the boil and, using tongs, dip a 65cm-square piece of calico into it, then lift cloth out and wring out excess water. Place calico flat on a work surface and rub 100gm flour over it to form a 38cm-diameter round, ensuring there are no holes or gaps (this is important as it creates a seal for the pudding which prevents spoilage).
  • 04
  • Bring an extra-large saucepan of water to the boil. Beat butter and sugar in an electric mixer until combined, then add eggs one at a time, beating well between each addition. Stir in fruit mixture, remaining flour, breadcrumbs and spices, combining well. Place cloth in a shallow mixing bowl flour-side up with cloth overhanging the edges, then transfer pudding mixture to cloth. Draw ends of cloth up evenly and tie firmly with string, pulling cloth to make pudding as round as possible. Suspend pudding in a saucepan of boiling water so it doesn’t touch the bottom and ensure it’s fully submerged, cover with a lid and boil, adding boiling water regularly to keep pudding covered, for 6 hours. Drain pudding and hang in a sunny position for about half a day until cloth is dry, then refrigerate in cloth and wrapped in a dry tea towel for at least 2 weeks and preferably 1-3 months, changing tea towels occasionally.
  • 05
  • For orange custard, bring milk, cream, vanilla beans and seeds and orange peel to the boil in a saucepan. Meanwhile, whisk yolks and sugar in an electric mixer until pale and creamy. Pour milk mixture over yolks, whisking to combine, then transfer to a clean saucepan and stir continuously over low heat until mixture coats the back of a spoon (20-25 minutes). Pass through a fine sieve into a bowl placed over ice, cool briefly, then refrigerate until chilled (2 hours).
  • 06
  • To serve, reheat pudding in a large stockpot of boiling water (2 hours). Remove from calico, pour remaining brandy over and carefully light. Serve warm with chilled orange custard.

Note Sweet quatre-épices is a spice blend mix of allspice, nutmeg, cloves and cinnamon. It's available from Herbies, or you can make your own.


At A Glance

  • Serves 8 - 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 8 - 12 people

Drink Suggestion

A classic Australian pairing would be sparkling shiraz from the Barossa Valley, such as the Rockford “Black” Shiraz. It’s lovely and juicy with plenty of spice and a savoury finish. Otherwise try something fresher like the Mas Blanc Banyuls “Collita”, a fortified red wine from the Roussillon region in France.

Featured in

Dec 2014

Recipes (14 )

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.

×