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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

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?

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.

Fig, almond, anise and custard crostata


"This combination of fresh fig, almond and honey is sublime," says Hafner. "I use an Italian chestnut honey, which lends an almost savoury note to the custard, but you could also use a good leatherwood for a distinctive flavour."

You'll need

300 ml pouring cream 1 tsp fennel seeds 1 fresh bay leaf 1 cinnamon quill 1 tbsp chestnut honey 3 eggs 1 egg yolk 50 gm caster sugar 1 tsp vanilla bean paste 6 ripe figs, trimmed and halved   Almond pastry 100 gm unsalted butter, softened and diced 100 gm caster sugar 1 egg 1 egg yolk 200 gm plain flour 70 gm almond meal (it’s best to grind your own)

Method

  • 01
  • For almond pastry, beat butter and sugar in an electric mixer until pale and fluffy. Add egg and yolk and mix until combined. Combine flour, almond meal and a pinch of salt, add to bowl and mix until just incorporated and a dough forms. Transfer dough to the bench and lightly knead until smooth. Do not overwork the pastry. Press down to form a flat disc and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
  • 02
  • Meanwhile, bring cream, fennel seeds, bay leaf and cinnamon to a simmer in a saucepan over medium heat. Set aside to infuse (30 minutes).
  • 03
  • Roll pastry out on a lightly floured surface to 5mm thick and line a 25cm tart tin that has been buttered and dusted with flour, pressing pastry into corners and sides. Prick the base a few times with a fork and chill in the freezer (30 minutes).
  • 04
  • Preheat oven to 180C. Blind-bake tart until golden (20-25 minutes), then remove paper and weights and bake until base is set (5-10 minutes). Reduce oven to 165C.
  • 05
  • Reheat infused cream until warm, add honey and stir to combine. Whisk eggs and sugar in a bowl, then strain cream over and add vanilla. Whisk to combine, then pour into the tart shell. Arrange figs in shell and bake until set (35-45 minutes). Serve warm or at room temperature.

At A Glance

  • Serves 8 - 10 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 - 10 people

Drink Suggestion

Vin santo.

Featured in

May 2014

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Chocolate cremeux with caramel

Italian recipes

recipes

O Tama Carey's fresh kefir curd with kithul, roasted coconut and apple

Fast autumn recipes

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Chocolate recipes

recipes

Lamb with orzo and olives

Apple recipes

recipes

Panettone, ricotta and peach cake

Autumn vegetarian recipes

recipes

Saltimbocca alla Romana

Almond recipes

recipes

conversion tool

 
get the latest news

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

×