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.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Turrón


You'll need

600 gm natural almonds For brushing: vegetable oil 800 gm caster sugar 1 tbsp lemon juice

Method

  • 01
  • Preheat oven to 180C. Spread almonds in a single layer on a baking tray and roast until light golden and fragrant (7-8 minutes), set aside to cool.
  • 02
  • Brush a 27cm x 17cm tray generously with oil, line base with baking paper and brush again. Combine sugar, lemon juice and 200ml water in a saucepan over medium heat, stir to dissolve sugar, then cook, brushing sides occasionally with a wet pastry brush, until mixture turns dark caramel and reaches 175C on a sugar thermometer (7-10 minutes). Working quickly, add almonds, stir with a well-oiled fork and pour into tray. Cool until just set (5-7 minutes), cut into 17cm x 1.5cm pieces, then cool completely (15-20 minutes). Turn onto a chopping board, give a gentle tap to release and serve. Turrón guirlache will keep for up to one month stored in an airtight container.
Note This recipe makes 18 pieces.

This recipe is from the October 2009 issue of Australian Gourmet Traveller.

Turrón is one of Spain's most prized sweets and has been in production under that name since the beginning of the 18th century. It's said that a master confectioner by the name of Pablo Turrons invented this delectable concoction of almonds and honey in Barcelona during the War of the Spanish Succession as a survival ration for the besieged city. That said, it's more likely this sweet was brought to Spain by its Arab conquerors. It was produced in Jijona long before Pablo Turrons' assertion of invention - albeit under the name of halvo - and records exist of it being sold as a delicacy in Valencia as early as the 16th century.

Jijona remains the main centre of turrón production to this day. The prized confection is made virtually the same way it has been for centuries (although much of the packaging is now done mechanically) by a highly skilled, hawk-eyed turronero.

About 20km south of Jijona is Alicante. Hard Alicante turrón - turrón duro - is made by simmering chopped roasted almonds and honey over a constant heat and stirring the mixture with large wooden spoons. Eggwhite is added to bind the mixture that, when cooled sufficiently, is hand-cut into portions and sandwiched between sheets of rice paper.

To make soft Jijona turrón - turrón blando - this cooled block of turrón duro is ground with almond oil to form a glutinous paste, which is reheated and beaten by a machine for hours into a soft mixture. It is then bound with eggwhite, cooled in square metal containers and finally cut into golden slabs.

Purists maintain there are only these two types of turrón, but modern versions abound, containing hazelnuts, pine nuts, chocolate, candied fruit or coconut, among other ingredients. The version you see here - turrón guirlache - consists of whole almonds, coated and bound with darkly caramelised sugar to form a sort of brittle. Ultra-fresh almonds, being the star of the show, are a must. Ensure no sugar crystals form on the sides of the pan as you cook the caramel (have a jug of water and a pastry brush at the ready) to avoid crystallisation. Tempting though it may be, don't dip your finger into the mixture to taste it - it's incredibly hot. Patience is a virtue, so they say, and this sweet treat is definitely worth the wait.


At A Glance

  • Serves 6 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 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×