The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Lavender and lemon rice pudding with white peach and bitter chocolate


"Piping melted couverture chocolate into ice-cold water is quite a simple and quick technique that produces an impressive result with very little effort," says Shaun Quade. "Lavender is a classic pairing with bitter chocolate, giving it floral undertones that result in great depth of flavour, which goes perfectly with cold and creamy rice pudding. Iced Earl Grey tea would be my beverage of choice with this."

You'll need

800 ml milk Finely grated rind of 2 lemons 3 cinnamon quills 200 gm arborio rice 80 gm caster sugar To serve: thinly sliced ripe white peach, finely grated lemon rind and lavender flowers   Lavender cream 190 gm double cream 12 lavender flowers or 6gm dried lavender, finely chopped   Chocolate nests 250 gm couverture dark chocolate (56% cocoa) For dusting: Dutch-process cocoa powder

Method

  • 01
  • For rice pudding, bring milk, lemon rind and cinnamon quills to the simmer in a saucepan over medium-high heat, add rice and simmer, stirring occasionally, until tender (12-15 minutes). Stir in sugar to dissolve, transfer to a bowl placed over a bowl of iced water and refrigerate to chill.
  • 02
  • For lavender cream, whisk ingredients in a bowl until soft peaks form, then refrigerate until required.
  • 03
  • For chocolate nests, melt chocolate over a bain-marie to 30C on a sugar thermometer. Pour into a piping bag fitted with a 2mm-3mm nozzle and pipe in a circular motion into a large bowl of icy water. As the chocolate begins to set, gently form little nests with a large metal spoon, then leave them in the water to set fully (2-3 minutes). Remove the nests from water with a slotted spoon, drain on paper towels, dust with cocoa and refrigerate until required.
  • 04
  • To serve, place chocolate nests on serving plates, dust with a little more cocoa powder, then spoon rice pudding onto plates and finish with lavender cream, peach slices, lemon rind and lavender flowers.

At A Glance

  • Serves 4 - 6 people
GT
Signature Collection

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Recipe collections

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2017 Restaurant Guide

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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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