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.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

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

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."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

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.

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.

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."

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.

World's Best Chefs Talks

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

Beetroot and chocolate with burnt orange


"This dish was created using staples we always have in our kitchen, like chocolate ganache and brownie," says Robertson. "It may seem like a lot of work to make them at home, but I can assure you it's worth it in the end. The recipe will make more brownie than you need, but it won't go to waste. If you don't want to make the brownie you could crush up some shop-bought chocolate cookies instead."

You'll need

Bee pollen and red vein sorrel (optional), to serve   Beetroot ice-cream 1 litre (4 cups) beetroot juice (see note) 500 ml (2 cups) pouring cream 500 ml (2 cups) milk 1 vanilla bean, split and seeds scraped 10 egg yolks 200 gm caster sugar   Chocolate brownie 250 gm butter, diced, plus extra for greasing 750 gm dark chocolate, (66% cocoa solids), finely chopped 5 eggs 165 gm caster sugar 180 gm plain flour 2 handfuls walnuts   Chocolate ganache 300 gm dark chocolate, (66% cocoa solids), finely chopped 150 ml pouring cream 1 tsp liquid glucose   Burnt orange 2 oranges, skin on, diced and seeds discarded 80 gm (1/3 cup) caster sugar Pinch of ground cinnamon   Goji sherbet 60 gm goji berries, dehydrated in a low oven (see note) 1 heaped tsp citric acid ½ tsp bicarbonate of soda

Method

  • 01
  • For beetroot ice-cream, boil beetroot juice in a saucepan over medium-high heat until reduced to 200ml (10-12 minutes). Set aside to cool. Bring cream, milk and vanilla bean and seeds to the boil in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale(5-6 minutes). Whisk in beetroot reduction, then pour in cream mixture, whisking continuously. Place over a saucepan of simmering water and stir continuously until thick (7-8 minutes). Refrigerate overnight for flavours to develop, then churn in an ice-cream machine and freeze until required. Makes about 1½ litres.
  • 02
  • For chocolate brownie, preheat oven to 160C, and butter and line a 25cm-square cake tin with baking paper. Melt butter and chocolate in a bowl over a saucepan of simmering water, stirring occasionally, until smooth. Whisk eggs and sugar an electric mixer until thick and pale. Pour in chocolate mixture and fold to combine, fold in the flour and a pinch of salt, then fold in walnuts. Pour into prepared tin and bake until a skewer withdraws clean (40-45 minutes). Cool, then tear a quarter of the brownie and crumble into little pieces. Remaining brownie will keep stored in an airtight container for a week.
  • 03
  • For ganache, combine ingredients in a bowl over a saucepan of simmering water and stir occasionally until smooth and well combined (4-5 minutes). Transfer to a container, cool to room temperature, then refrigerate until required. Bring out of the fridge to soften slightly before serving.
  • 04
  • For burnt orange, heat a heavy-based frying pan over high heat until very hot. Toss the orange in and let it burn and colour – not for too long, but you want to see some blackening (1-2 minutes). Scatter the sugar and cinnamon over the orange and a quick caramelisation should occur. Transfer to the food processor, give it a whizz until coarse crumbs form and set aside.
  • 05
  • For goji sherbet, whizz ingredients in a small dry food processor to fine crumbs – make sure the goji berries are completely dried or the mixture will become sticky and ball up. Store in a dry airtight container.
  • 06
  • To serve, place a heaped tablespoonful of ganache in the base of each bowl and smear it around a little, then place a spoonful of burnt orange in each bowl. Sprinkle in brownie crumb, then goji sherbet, as well as bee pollen if you’re using it. Scoop beetroot ice-cream on top, scatter with sorrel leaves and serve straight away.

Note If you don't have a juicer, buy beetroot juice from a juice bar or greengrocer. Goji berries are available from health-food shops and the health-food section of select supermarkets.


At A Glance

  • Serves 6 - 8 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 6 - 8 people

Drink Suggestion

Bold young vintage Port.

Featured in

Mar 2016

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.

×