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 copy of Nordic Light - offer ends 23 April 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.

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Automata’s blackened pears, vanilla mascarpone and candied hazelnuts


"I don't eat a lot of desserts or really sweet things," says Wells. "I find that a meal needs balance all the way to the end, and it's the very simple things I like the most. Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts."

You'll need

6 firm William or Packham pears, unpeeled 200 gm hazelnuts 50 gm caster sugar 500 gm mascarpone Scraped seeds of 1 vanilla bean

Method

  • 01
  • Char the pears over an open flame or on a barbecue, turning every 5 minutes, until completely blackened all over and a thick crust forms (30-40 minutes). Cool completely, then carefully remove the crust and halve lengthways.
  • 02
  • Meanwhile, for candied hazelnuts, preheat oven to 160C. Spread nuts on a baking tray and roast until browned and fragrant (5-6 minutes), then tip into a clean tea towel and rub off skins. Heat a frying pan over medium heat, add nuts, then gradually scatter sugar over, mixing continuously, until sugar caramelises and coats the nuts (10-12 minutes). Transfer to a tray lined with baking paper to cool, then coarsely chop and store in an airtight container until required.
  • 03
  • Fold mascarpone and vanilla seeds together in a bowl and serve with blackened pears scattered with candied hazelnuts.

At A Glance

  • Serves 6 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 people

Drink Suggestion

Le Père Jules “Bouché” pear cider, Normandy.

Featured in

May 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.

×