Get our Gourmet Fast app and you can download 140 recipes for your iPhone.
Subscribe to the print version this month and you could win an endota spa experience.
Subscribe to Gourmet Traveller for your iPad.
Cafe Nice has stayed true to its Provencal brief, but a talented new chef has made this sunny slice of the south shine all the brighter, writes Pat Nourse.
From curries to soups to salads and sweets, it’s a can of can-do goodness.
Sydney Thai favourite Spice I Am welcomes us for a home-style feast, made for sharing.
Fine dining, contemporary art and an atmospheric souq make the capital of Qatar a compelling travel destination.
Our restaurant critics' picks of the latest and best eats around the country right now.
Bourbon meets the complexity of sweet and dry Sherry in The Fortunato.
Plant broad beans now, when the weather is cool, and they’ll be in for the long haul, writes Mat Pember.
There will be surprises in store when Lady Carolina opens on Lygon Street, East Brunswick, in early July.
Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.
Check out our collection of carrot recipes, from a home-style roast carrot and cumin soup to a seriously sweet layer cake, and send the Easter bunny bouncing off with delight.
Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.
American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.
With new-look roasts, fiery spices and tempting slices, make this a month of cooking up a storm.
Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.
It seems there are two extremes when it comes to Italian sweets. There are the Rococo extravaganzas turned out by pasticcerie and then there are the home-made desserts: rustic, simple and uncomplicated. One of the simplest of these would have to be crostata di marmellata, a case of crumbly short pastry filled with jam and decorated with a lattice pastry top.
It’s all about getting the basics right. Pasta frolla is the sweet pastry dough of Italy, dating back to the late Renaissance. As with pastry-making anywhere in the world, each cook swears by their own recipe. Some versions call for whole eggs, others for yolks only; some swear a bit of lard is the secret to a tender crumb while others are adamant it’s only butter that should be used. Whatever the recipe, a certain lightness of touch is paramount, as is ample resting time.
Once you’ve got the pastry mastered, it’s a simple task to fill it with jam but it’s important to use a top-quality preserve. Don’t be tempted to cut corners and substitute whatever jam you happen to have in the pantry, unless you happen to stock the absolute top-notch stuff. Home-made jam is a better way to go and it’s a simple task to whip up some of your own.
Rhubarb’s natural tartness is perfect for this recipe because it prevents the crostata from being cloyingly sweet, but you can use any fruit in season and follow your favourite jam or marmalade recipe.
The trickiest part of this crostata is the lattice top. Re-roll the pastry scraps left over from lining the tart tin and chill them well. Then work quickly to form the lattice, returning the pieces to the refrigerator if they become too soft to handle. Don’t get yourself all tied up in knots – this is a rustic dish, after all. Any imperfections can be disguised with a heavy dusting of icing sugar and a generous dollop of cream or mascarpone.