The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Shaved milk ice with poached pear and ginger jelly (patbingsu)


"On one of our first dates, Eun took me to Strathfield for patbingsu," says Sears. "A large cup arrived filled with shaved milk, red bean, tiny mochi and all sorts of small sweets; it was a slightly confounding thing, but also a very tasty and refreshing one. When we opened Moon Park it was something we felt that, like the bibimbap, could be gussied up while remaining true to the original idea. Which essentially is what Moon Park is about - not fusion food but Korean food taken out of its comfort zone, dressed up a little, but still identifiably what it is. Which is awesome. Korean food is awesome." This dish is pretty much just frozen sweetened milk, so the better the milk, the better the result. Jersey milk is great, but any full-cream milk will work. Begin this recipe a day ahead to make the milk ice.

You'll need

300 gm canned red beans   Poached pear 200 gm mild-flavoured honey 3 firm beurre bosc pears, unpeeled   Ginger jelly 100 gm caster sugar 15 gm piece of ginger, thinly sliced gold-strength gelatine leaves soaked in cold water for 5 minutes   Shaved milk ice 200 gm brown rice 1 litre (4 cups) milk, preferably Jersey milk or other full-cream milk 100 gm caster sugar

Method

  • 01
  • For shaved milk ice, toast rice in a saucepan over medium heat until starting to colour and smelling toasted (5-7 minutes). Add milk and sugar, bring to the boil, then remove from heat, cover and set aside to infuse (1 hour). Strain the milk into a tray and freeze overnight.
  • 02
  • For ginger jelly, place sugar, ginger and 350ml water in a saucepan, bring to the boil, then remove from heat. Squeeze excess water from gelatine, add to ginger mixture and stir to dissolve. Cover and set aside to infuse (10 minutes). Strain into an oiled 20cm x 15cm container and refrigerate until set (5-6 hours). Turn out of tray and cut into dice before serving.
  • 03
  • For poached pear, form small balls of pear using a Parisian scoop. Meanwhile, simmer the honey in a saucepan over medium-high heat until it begins to colour and smell slightly burnt (1-2 minutes; don't burn or it will be bitter). Add 400ml water (be careful, honey will spit) and once the syrup has calmed down add the pear and poach over medium heat until pear is just tender (check after 5 minutes; don’t allow to get mushy).
  • 04
  • Divide red beans among bowls, add pear and some pieces of ginger jelly. Use a spoon to scrape layers of the frozen milk. It should look like it was shaved, rather than crystals like a granita. Top the fruit and jelly with the frozen milk ice and serve.

At A Glance

  • Serves 4 - 6 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 4 - 6 people

Drink Suggestion

2012 Lark Hill “Auslese” Riesling.

Featured in

Jul 2014

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×