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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Perfect match: stone fruit salad with botrytis semillon


You'll need

150 ml dessert wine 75 gm (1/3 cup) caster sugar 5 each peaches and nectarines, halved, stones removed, cut into wedges To serve: mint   Peach and buttermilk ice-cream 2 yellow peaches, coarsely chopped 40 ml dessert wine 140 gm caster sugar 250 ml (1 cup) thickened cream 2 tbsp liquid glucose 1 vanilla bean, split and seeds scraped Finely grated rind of ½ lemon 6 egg yolks 300 ml buttermilk

Method

  • 01
  • For peach and buttermilk ice-cream, preheat oven to 180C. Toss peaches, dessert wine and 2 tbsp sugar in a small bowl to combine, then spread on an oven tray and roast until peaches are tender (15-20 minutes). Transfer to a food processor and process until smooth, cool, then refrigerate until required. Meanwhile, bring cream, glucose, vanilla bean and seeds and lemon rind just to the simmer in a saucepan over medium heat, then remove from heat and set aside to infuse (30 minutes). Whisk yolks and remaining sugar in a heatproof bowl until pale (3-5 minutes). Return cream mixture to heat and bring to just below the boil, then, whisking continuously, add cream mixture to yolk mixture in a thin, steady stream. Transfer to a clean saucepan and stir continuously over low-medium heat until mixture coats the back of a spoon thickly (7-10 minutes). Strain though a fine sieve and refrigerate until cold (1 hour). Stir in buttermilk and freeze in an ice-cream machine, then fold through peach purée to form a ripple effect and freeze until firm.
  • 02
  • Meanwhile, stir dessert wine and sugar in a small saucepan over low heat until sugar dissolves, simmer until syrupy (7-10 minutes), set aside to cool.
  • 03
  • Combine stone fruit in a large bowl, drizzle over syrup, toss to combine, scatter with mint and serve with peach and buttermilk ice-cream.

A few years ago a producer of sweet, botrytis-affected semillon challenged a famous chef to come up with the perfect dessert match. I can't remember now exactly what the dish was, but I remember very clearly how spectacularly well it went with the wine. And I can recall the main ingredients it contained: stone fruit (nectarines, peaches) to match the ripeness of the semillon grapes that were picked very late in the season; lots of honey and sugar to match the intense sweetness of those grapes that had been shrivelled and dried out by the noble rot, botrytis cinerea; plus some caramelisation and some cream to match the toasty characters and vanilla softness of the oak barrels the wine had been matured in. This dish involves all the same elements, from stone fruit to dairy (buttermilk's a nice twist, because it has a sourness that matches the wine's acidity), plus the syrupy richness in the ripple in the ice-cream. Served too cold, ice-cream can numb the tastebuds and make wine taste flavourless, so let the ice-cream soften a little before serving, and choose a wine with enough weight and sweetness to handle the cold.


At A Glance

  • Serves 8 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 8 people

Featured in

Jan 2011

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

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

×