The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Melbourne's best late-night bars

As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Lemon dream


"This cake is the new religion at Flour and Stone, and never fails to send those worshipping it into a dream of billowy clouds," says Ingram. "It has come to many parties, including one where its name was changed to reflect the euphoric place it transports you to."

You'll need

250 gm butter, softened 250 gm caster sugar 2 tbsp vanilla bean paste 4 eggs, lightly beaten 225 gm self-raising flour 25 gm cornflour 1 tsp baking powder 50 ml milk 300 ml double cream, whisked to soft peaks To serve: icing sugar   Lemon curd 3 eggs 1 egg yolk 160 gm caster sugar 150 ml lemon juice (from about 4 juicy lemons) Finely grated rind of 2 lemons 160 gm softened butter   Meringue 180 gm eggwhites (from about 4 eggs) 300 gm caster sugar

Method

  • 01
  • For lemon curd, whisk eggs, yolk and sugar in a heatproof bowl to just combine, then whisk in juice and rind. Place bowl over a saucepan of simmering water (do not allow the water to boil) and lightly whisk mixture to stop curd cooking too quickly around the edge of the bowl until it reaches 85C on a sugar thermometer or thickens to the consistency of whipped cream (25-30 minutes). Cool until just tepid (40 minutes), then add butter a little at a time, whisking well between additions. Cover with plastic wrap and refrigerate to chill and set (at least 4 hours or overnight).
  • 02
  • Preheat oven to 160C. Line two 22cm-diameter springform cake tins with baking paper. Beat butter, sugar and vanilla in an electric mixer until pale and fluffy (4-5 minutes). Gradually add egg, beating between additions and scraping down sides of bowl, until all incorporated.
  • 03
  • Sieve dry ingredients into a bowl, then add to egg mixture in 2 batches, folding between additions. Add milk and fold to combine, then divide evenly among prepared tins and set aside.
  • 04
  • For meringue, whisk eggwhites and a pinch of salt in an electric mixer on medium speed until mixture forms a soft ribbon (3-4 minutes), then gradually add sugar, whisking until meringue is glossy (3-4 minutes). Dot half evenly over each cake, and swirl the meringue on one for decorative effect for the top layer, then bake both, turning halfway, until the meringue is slightly golden (30 minutes; it’s impossible to test if the sponge is cooked because of the meringue). Cool completely in tins (3 hours).
  • 05
  • Remove cakes from tins and carefully peel baking paper off. Spread lemon curd evenly over bottom cake (serve any remaining with the cake), top with whipped cream, then place second cake on top. Dust with icing sugar and serve.

At A Glance

  • Serves 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Apr 2015

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.

×