Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Bodega's banana splits


"We took this off the menu once and there was a petition started to bring it back. It's still on the menu, end of story," say Abrahanowicz and Milgate. "We make our own dulce de leche ice-cream, but you can buy excellent caramel ice-cream or gelato these days." Start this recipe at least a day ahead to make the flan, marshmallow and biscuit.

You'll need

4 ripe bananas, unpeeled 20 gm butter, diced 1 tbsp lemon juice 3-4 tbsp caster sugar 150 ml pouring cream Dulce de leche ice-cream and coarsely chopped roasted salted peanuts, to serve   Flan 90 gm caster sugar 1½ tsp rice wine vinegar 10 eggwhites, at room temperature 900 ml pouring cream, at room temperature 150 ml milk, at room temperature   Banana marshmallow 600 gm ripe bananas, unpeeled 250 gm caster sugar 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Spiced biscuit 100 ml milk 85 gm brown sugar 85 gm honey 15 ml each dark rum and Pernod ¾ tsp baking powder ½ tsp ground cinnamon ½ tsp ground coriander ½ tsp ground nutmeg ½ tsp ground cloves 170 gm plain flour 1 tbsp caster sugar   Caramel sauce 125 gm caster sugar ¼ vanilla bean, split and seeds scraped 50 ml rice vinegar

Method

  • 01
  • For flan, preheat oven to 140C. Stir sugar and 30ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until caramelised (5-7 minutes). Remove from heat, carefully add vinegar (hot caramel will spit), swirl to combine, then quickly pour into an 18cm x 24cm cake tin, tilting to cover base, and set aside. Whisk eggwhites, cream and milk in a bowl, pour into tin over caramel and cover with foil. Place in a roasting pan, add hot water to come halfway up sides of tin and bake until just firm (1½-1¾ hours). Uncover, cool to room temperature (2-3 hours), then refrigerate overnight to set.
  • 02
  • For banana marshmallow, line a 3cm-deep, 21cm x 26cm baking tin with baking paper. Steam bananas until skins split and flesh is evenly soft (10-15 minutes). Scoop out flesh (you need 260gm), process in a food processor until smooth, then transfer to an electric mixer fitted with a whisk. Stir sugar and 85ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until syrup reaches 125C on a sugar thermometer (6-8 minutes). Meanwhile, whisk banana at high speed. When syrup reaches temperature, remove from heat, squeeze excess water from gelatine and stir into syrup to dissolve. While whisking, gradually add syrup to banana, drizzling down the side of the bowl, whisking until light and fluffy and cooled to room temperature (20-25 minutes). Spread in prepared tin, cover with a piece of non-stick baking paper and refrigerate overnight.
  • 03
  • For spiced biscuit, preheat oven to 160C, and butter and line an 8cm x 15cm cake tin with baking paper. Beat ingredients except flour and caster sugar in an electric mixer until brown sugar dissolves (1-2 minutes), then add flour and beat on low speed to just combine. Pour mixture into prepared tin and bake until golden brown and fairly firm (1-1¼ hours). Cool, then trim crusts and cut into a 4cm x 4cm x 12cm rectangular block. Wrap in plastic wrap and freeze overnight. Preheat oven to 170C. Cut 8 very thin slices of biscuit lengthways with a very sharp knife and place on a baking tray lined with baking paper. Stir caster sugar and 1 tbsp water in a bowl, brush onto biscuits, then bake until slightly darkened and crisp (5-10 minutes). Cool, then store in an airtight container between layers of baking paper.
  • 04
  • For caramel sauce, stir sugar, vanilla bean and seeds and 60ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until dark caramel (6-8 minutes). Remove from heat, carefully add vinegar (hot caramel will spit), cool, then discard vanilla bean and refrigerate until required.
  • 05
  • Steam bananas until skins split and flesh is soft throughout (10-15 minutes). Scoop out flesh and process in a food processor with butter, lemon juice and sugar to taste. Add cream, blend until smooth and refrigerate until chilled.
  • 06
  • To serve, spoon a little banana purée onto each plate and run the back of a spoon through it to spread it out slightly. Slice flan into eight 4cm x 11cm rectangles and place on top of banana purée. Cut marshmallow into eight 4cm x 11cm rectangles and place on top of flan. Brown tops with a blowtorch, then top each serving with a spiced biscuit, drizzle with a little caramel sauce, place a scoop of dulce de leche ice-cream on each plate and scatter with peanuts.

At A Glance

  • Serves 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 8 people

Drink Suggestion

Late-harvest torrontés.

Featured in

Jul 2016

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Chocolate cremeux with caramel

Autumn dessert recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Balsamic caramel figs with ricotta mousse

recipes

Strawberry recipes

Cognac and hazelnut affogato

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×