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 free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

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.

Fast autumn dinners

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

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.

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.

New cruises 2017

Cue the Champagne.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Mit-mats


Here's our ode to the classic Australian Tim Tam biscuit, with loads of chocolate: chocolate cookies, creamy chocolate frosting and a chocolate ganache centre. Who wouldn't love it?

You'll need

320 gm pastry flour, sifted 80 gm Dutch-process cocoa powder, sifted 120 gm icing sugar, sifted 240 gm butter 1 egg, lightly beaten 1 quantity of creamy vanilla frosting (see creamy vanilla frosting recipe) ½ quantity of ganache (see ganache recipe) 450 gm dark chocolate, chopped 50 ml vegetable oil

Method

  • 01
  • Rub together the sifted flour, cocoa, icing sugar, butter and a pinch of sea salt to a fine crumb. Add the egg and mix as little as possible to bring the dough together. Wrap into 3-4 manageable portions and chill in the refrigerator for at least a couple of hours; the dough will easily keep for several days.
  • 02
  • Preheat the oven to 180ºC. Line 2 baking trays with baking paper. Roll out the dough to about 3mm thick and cut into 24 oblongs, about 3cm x 10cm.
  • 03
  • Place on the baking trays and bake for 10 minutes. It is difficult to tell whether the dough is cooked, so gently try to move the biscuits on the tray; if they move easily, remove from the oven and cool on the tray.
  • 04
  • Make the frosting and add 50gm of the ganache. Pipe a strip of frosting along each edge of half the cooled biscuits, then pipe a strip of ganache through the centre and pop a lid on top. Leave to firm for about 30 minutes.
  • 05
  • Melt the chocolate in a heatproof bowl set over a saucepan of just simmering water, ensuring the base of the bowl doesn’t touch the water. Add the oil and mix until fully emulsified.
  • 06
  • Submerge the biscuits in the melted chocolate one at a time, draining off any excess, before placing them on a lined tray to set. (Despite all the new-fangled gadgets that are available nowadays, we still use a table fork to do this, as anything a little better will more than likely end up in Matilda’s play box, never to be seen again.) The biscuits will keep in an airtight container in a cool dark place for up to a week.

Note This recipe is from Sweet Envy ($45, hbk) by Alistair Wise and Teena Kearney-Wise, published by Murdoch Books, and has been reproduced with minor GT style changes.


At A Glance

  • Serves 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 12 people

Featured in

Sep 2014

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.

×