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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Okonomiyaki with sticky soy pork belly

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Crostata di marmellata


You'll need

180 gm “00” flour, sifted (see note) 60 gm pure icing sugar, sifted 50 gm almond meal 1 lemon, finely grated rind only ½ vanilla bean, scraped seeds only 100 gm butter, coarsely chopped 1 egg, plus 1 yolk, beaten To serve: double cream or mascarpone   Rhubarb jam 800 gm rhubarb, trimmed 800 gm caster sugar 1 vanilla pod, seeds scraped 1 lemon, halved, wrapped in muslin

Method

  • 01
  • Combine flour, icing sugar, almond meal, lemon rind and vanilla seeds in a bowl. Add butter and rub with fingertips until coarse crumbs form (1-2 minutes). Add egg, mix until just combined (do not overwork), then shape into a disc, cover with plastic wrap and refrigerate for 2 hours.
  • 02
  • Meanwhile for rhubarb jam, peel tough outer layers from rhubarb, cut into 2cm-pieces and combine in a large saucepan with remaining ingredients. Stir occasionally over medium heat until sugar dissolves, then increase heat to medium-high and bring to the boil. Stir frequently, to prevent mixture catching on the bottom of pan, until it begins to form a gel on the back of a spatula or wooden spoon (40-50 minutes). To test setting point, remove jam from heat and spoon a little onto a chilled saucer, return to freezer for 30 seconds, then push edge of jam with your finger. If it wrinkles and is quite stiff, it’s ready. If not, cook for another few minutes and test again. Cool completely before using. Makes about 400gm. Rhubarb jam will keep for up to 2 weeks.
  • 03
  • Preheat oven to 170C. Roll dough to 5mm thick, then use to line a 24cm-diameter tart tin, trimming edges to fit. Roll out scrap pastry and cut into 1cm-wide strips to use as lattice for top of tart and refrigerate until required. Fill tart with jam, spreading to edges, smooth top and create lattice pattern with pastry strips. Bake until golden brown (40-45 minutes). Cool completely on a wire rack, then serve with double cream or mascarpone.
Note “00” flour is a strong, fine flour used for making bread and pasta. If unavailable, substitute bread flour.

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.


At A Glance

  • Serves 10 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 10 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.

×