GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Oter opens on Flinders Lane

Former Pei Modern chef Florent Geradin opens a new Melbourne wine bar in the space previously occupied by Yu-u.

Six fantastic autumn salads

Autumn is the year's best time for hearty salad. Here are six of our favourites.

Ginger-carrot cake with salted butterscotch frosting

This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.

Gluten-free desserts

Here's to gluten-free desserts so good you'll never be able to tell the difference.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

Greek Easter recipes

From tsoureki to galaktoboureko, consider Greek Easter sorted with some of our favorite Greek dishes.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Lamb meatballs with burghul, yoghurt and mint

If time allows, a sizzling butter infused with chilli flakes and mint would be a beautiful addition to this dish, spooned over just before serving. 

Perfect match: panforte with Rutherglen tokay


You'll need

2 sheets of confectioner’s rice paper (see note) 85 gm plain flour 1 tbsp mixed spice 1 tsp ground ginger 190 gm (1 cup) whole dried wild baby figs, stalks removed (see note) 110 gm (¾ cup) roasted hazelnuts, skins removed (see note) 120 gm (¾ cup) roasted almonds 100 gm dark chocolate (70% cocoa solids), coarsely chopped 1 orange, coarsely chopped zested rind only 150 gm caster sugar 150 gm honey To dust: icing sugar

Method

  • 01
  • Preheat oven to 150C. Lightly greasea 20cm-diameter cake pan and line the base with overlapping sheets of rice paper, trimming to fit. Sift flour and spices into a bowl, add figs, nuts, chocolate and orange rind and toss to combine well.
  • 02
  • Heat sugar, honey and 2 tbsp water in a saucepan over medium heat, stirring until sugar dissolves. Do not stir again as it may crystallise. Bring to the boil and cook until mixture reaches 115C on a sugar thermometer. Using a lightly oiled spoon and working quickly, pour caramel over nut mixture and mix well. Spoon mixture into prepared cake pan and smooth top with a spatula. Bake for 15 minutes, cool and dust liberally with icing sugar. Cut into wedges and serve.

Note Confectioner's rice paper (not to be confused with Asian rice paper) is available from speciality food stores. Dried figs are available from health food and specialty food stores. To remove hazelnut skins, bake at 180C for 10 minutes or until golden. Allow to cool, then rub off skins between folds of a tea towel. Roasted and blanched hazelnuts are available from supermarkets.


Here's a match made in heaven. Just look at the ingredients of this dense, chewy panforte: figs, nuts, honey, spices, ginger… you could well be describing the complex flavours of a Rutherglen tokay. The Rutherglen producers have developed a four-tier classification of style and quality for their fortified wines - basic Rutherglen, Classic, Grand and the impossibly rich Rare. All Saints Estate not only cover the entire range, but go one better with their Museum wine (the perfect present for someone you really, really love). It's like having a volume knob that goes to eleven. - Max Allen

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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Dec 2006

You might also like...

Roman recipes

recipes

Egg-yolk pasta dough

Italian recipes

recipes

Whole-egg pasta dough

Pasta recipes

recipes

Basic pasta recipe

Gnocchi recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Italian frozen dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Italian poultry recipes

recipes

Cognac and hazelnut affogato

Panettone, ricotta and peach cake

recipes

conversion tool

 
get the latest news

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

×