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.

Pea and ham soup

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.

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.

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.

Ham hock soup

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.

Stanbuli's tahini parfait with golifa


"A lot of the dishes at Stanbuli are traditional, some are interpreted and others have been inspired," says Kasif. "These are Turkish flavours but as far as I know have never been a composed dish. Golifa is a Turkish-Cypriot barley mixture that's traditionally eaten as a snack. We affectionately call it Turkish muesli. It's naturally sweet and savoury, but we've dressed ours up. The parfait is savoury yet sweet, too. The barley mixture just pops with textures that have resistance but are fresh and juicy." Start this recipe at least six hours ahead to freeze the parfait.

You'll need

100 gm pearl barley 15 gm white sesame seeds 15 gm nigella seeds 5 gm aniseed 100 gm caster sugar 60 gm blanched almonds, coarsely chopped 25 gm raisins soaked in 1 tbsp Turkish tea and a pinch of sugar until swelled (5-10 minutes) Seeds from 1 pomegranate 3 tsp rosewater Turkish halva, crumbled, to serve   Tahini parfait 240 gm caster sugar 8 egg yolks 300 gm unhulled tahini 450 ml pouring cream, whisked to soft peaks

Method

  • 01
  • For tahini parfait, line a 2-litre loaf tin with plastic wrap. Combine sugar and 150ml water in a saucepan over high heat, stirring at first to dissolve sugar, then without stirring until sugar reaches 119C on a thermometer (10-12 minutes). Start whisking egg yolks in an electric mixer and when syrup reaches 121C on a thermometer (1-2 minutes), with motor running, pour syrup onto yolks and continue whisking until mixture is glossy, cooled and tripled in volume (3-4 minutes). Stop the machine and fold in tahini (mixture may become stiff). Fold in a quarter of the cream with a pinch of salt, then fold in remaining cream. Transfer to prepared tin, cover with plastic wrap and freeze until firm (6 hours, or overnight).
  • 02
  • Meanwhile, for the golifa, boil barley in a large saucepan of water until tender (35-40 minutes). Add white sesame seeds, nigella seeds and aniseed, bring back to the boil, then strain and set aside.
  • 03
  • Bring sugar and 100ml water to the boil, boil for 1 minute, then remove from heat, add remaining ingredients and barley mixture and stir to combine, then set aside to cool completely (1½-2 hours).
  • 04
  • Turn parfait out, cut into 3cm-thick slices and serve with topped with golifa and halva.

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

2005 Magalhães Late Bottled Vintage Porto from Portugal – a palate that’s rounded, smooth and perfectly balanced with flavours of redcurrant, raspberry and blueberry and a hint of liquorice.

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.

×