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 free salt and pepper set - offer ends 26 March, 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.

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.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

New cruises 2017

Cue the Champagne.

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.

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.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Panpepato


You'll need

2 sheets of confectioner’s rice paper (see note) 50 gm (1/3 cup) plain flour 40 gm Dutch-process cocoa 1 tbsp ground mixed spice 1 tsp ground coriander ½ tsp freshly ground black pepper 2 tsp coarsely crushed pink peppercorns 200 gm candied oranges, coarsely chopped 80 gm (¾ cup) almonds, roasted 80 gm each walnuts and hazelnuts, roasted and peeled (see note) 150 gm caster sugar 150 gm honey To dust: pure icing sugar

Method

  • 01
  • Preheat oven to 150C. Lightly grease five 10cm-diameter springform pans, line bases with baking paper and then rice paper, trimming to fit. Sift flour and cocoa into a bowl, add spices, orange and nuts and toss to coat well in flour mixture.
  • 02
  • Heat caster sugar, honey and 2 tbsp water in saucepan over medium heat, stirring until sugar dissolves. Do not stir again as mixture may crystallise. Bring to the boil and cook until mixture reaches 120C on a sugar thermometer (soft ball stage). Working quickly with a lightly oiled spoon, pour caramel over nut mixture, mixing well. Spoon into prepared pans and smooth tops with an oiled spatula. Bake for 10-15 minutes (time it carefully because this cake will not firm up or colour as it cooks). Cool completely in pans, turn out, then dust liberally with icing sugar. Panpepato will keep, wrapped in baking paper and then plastic wrap in an airtight container in a cool place, for up to 1 month. To present as a gift, wrap panpepato in baking paper before wrapping as desired. Serve cut into wedges.
Note This recipe makes 5 cakes. Confectioner’s rice paper is available from The Essential Ingredient and other speciality food stores. To remove nut skins, roast nuts at 180C (8-10 minutes) until golden. Cool, then rub off skins between two ends of a folded tea towel.

It seems we have a predilection for dried fruit and spices at this time of year. We’ve inherited a love of all things fruity from the English, whether it be Christmas cakes, fruit mince tarts or plum puddings. The Italians like to get in on the act too, turning out golden fruit-studded panettone and Siena’s rich, dark panforte, a toothsome jumble of dried and glacé fruit, nuts and spices bound with honey and a touch of flour. Similarly, panpepato is a specialty of both the region and the season, differing by the addition of chocolate and a generous quantity of ground black pepper. Both confections date back to the Middle Ages and today the artisanal producers jealously guard the recipes. The history of panforte and panpepato are intertwined and it’s difficult to distinguish which came first and what their true provenance is. Some claim panpepato was invented first and then the flavours were changed and refined in honour of Queen Margherita of Savoy’s visit to the town in 1879. Thus panforte Margherita was born. Other sources state that panpepato derives from panforte and was created by Sister Berta when Siena was under siege. She had become so concerned for the health of the residents that she set about making a cake based on the original panforte recipe. Instead of fresh fruit, she packed the cake with dried fruit, honey and nuts and spiked it with spicy pepper. Our version uses black and pink peppercorns and we’ve given it a distinct citrus flavour with the addition of candied orange. Legend has it panpepato possessed powerful aphrodisiac qualities and also had the ability to stop husbands and wives from fighting, both of which are great reasons to whip up a batch yourself. And then there’s the chewy texture and spicy flavour to consider. Get cooking.

At A Glance

  • Serves 5 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 5 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×