The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Most popular recipes summer 2017

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

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.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Cast-iron peach cobbler with buttermilk ice-cream


"I came across fruit cobblers when I first moved to America," says Stone. "Similar to a crumble, cobblers skyrocket when made with fruit in peak season. I've added cornmeal (use fine polenta) to the scone-like topping for a gritty, textural bite. I'd be proud to serve my take on a cobbler with homemade buttermilk ice-cream to a table full of Texans." Start this recipe a day ahead to chill the ice-cream base.

You'll need

2 kg ripe yellow peaches, pitted and cut into 2cm wedges 165 gm (¾ cup) caster sugar 2 tbsp plain flour 1½ tbsp lemon juice ½ tsp ground cinnamon ½ tsp pure vanilla extract For brushing: thickened cream   Buttermilk ice-cream 500 ml (2 cups) milk 185 ml (2/3 cup) thickened cream 150 gm (2/3 cup) caster sugar Finely grated rind of 1 lemon 6 egg yolks 500 ml (2 cups) buttermilk   Cobbler topping 250 gm (1 2/3 cups) plain flour 170 gm (1 cup) yellow cornmeal (fine polenta) 110 gm (½ cup) caster sugar 3¾ tsp baking powder 125 gm chilled unsalted butter, cut into 1cm cubes 250 ml (1 cup) thickened cream

Method

  • 01
  • For buttermilk ice-cream, heat milk, cream, 80gm sugar and lemon rind in a saucepan over medium-high heat until just before boiling. Meanwhile, whisk yolks and remaining sugar in a bowl, then, whisking continuously, slowly add hot milk mixture. Return mixture to pan and stir over low heat until custard thickly coats the back of a spoon and reaches about 84C on a sugar thermometer (4-5 minutes). Remove from heat, whisk in buttermilk, then strain into a bowl. Place bowl in an ice bath and stir frequently until cooled to room temperature, then add 1¼ tsp sea salt flakes. Cover and refrigerate overnight to develop the flavour, then freeze in an ice-cream machine. Transfer to an airtight container, cover and freeze until ready to serve. Buttermilk ice-cream can be frozen for up to 3 days, covered tightly; soften slightly at room temperature before serving. Makes about 2 litres.
  • 02
  • Preheat oven to 155C fan-forced. Place a 31cm cast-iron skillet or ovenproof frying pan on a rimmed baking tray lined with baking paper. Gently toss peaches and sugar in a large bowl and set aside until peaches release some of their juices (25-30 minutes). Drain, reserving juice, then whisk ½ cup peach juice with flour, lemon juice, cinnamon, vanilla and ½ tsp sea salt flakes in a bowl to combine, add to peaches and toss to coat, then spread in skillet and set aside.
  • 03
  • For cobbler topping, combine flour, cornmeal, sugar, baking powder and 1 tsp sea salt flakes in a large bowl, add butter and rub in until it resembles a coarse meal with a few pea-sized pieces of butter remaining. Stir in cream with a fork until the dough comes together and no dry bits are left on the bottom of the bowl (be careful not to overwork the dough). Using a large spoon or ice-cream scoop, divide the dough into 14 rounds, arrange them on top of the peaches, leaving a little room between each, brush tops with thickened cream and bake until filling is bubbling all over and topping is a deep golden brown (35-40 minutes).
  • 04
  • Cool cobbler briefly, then spoon into shallow bowls and serve with a generous scoop of buttermilk ice-cream.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Drink Suggestion

Sweet golden Sauternes.

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