The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Chocolate fig and hazelnut fudge cake with candied oranges

You'll need

250 ml (1 cup) muscat or brandy 300 gm (1½ cups) dried figs, coarsely chopped 420 gm (3 cups) hazelnuts, roasted, peeled 250 gm unsalted butter 300 gm caster sugar 6 eggs 250 gm dark chocolate (64.5% cocoa solids), melted 35 gm (½ cup) fresh breadcrumbs To serve: double cream   Ganache 75 gm (1/3 cup) white sugar 125 ml (½ cup) pouring cream 150 gm (1 cup) dark compound chocolate buttons   Candied oranges 1 kg white sugar 125 ml (½ cup) fresh orange juice 125 ml (½ cup) dry white wine 1 cinnamon quill ½ vanilla bean, split and seeds scraped ½ tsp cloves 3 oranges, cut into quarters


  • 01
  • For candied oranges, combine all ingredients except oranges in a saucepan over medium heat and cook, stirring occasionally, until sugar dissolves. Bring to the boil, add oranges and simmer for 1 hour. Remove oranges and cool, then thinly slice and return to syrup. Bring to the boil, reduce heat and simmer for 1 hour or until syrupy and oranges are translucent. Cool. Makes 3 cups.
  • 02
  • Combine muscat and figs in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 10 minutes or until figs have absorbed muscat. Cool.
  • 03
  • Preheat oven to 160C. Process hazelnuts in a food processor until coarsely ground. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add fig mixture, hazelnuts, chocolate and breadcrumbs and stir to combine. Spoon mixture into a lightly greased and baking paper-lined 26cm spring-form cake pan. Bake for 55 minutes or until a skewer withdraws clean. Cool in pan, remove and place cake on a wire rack over a tray.
  • 04
  • For ganache, place sugar in a heavy-based saucepan over low heat and cook, without stirring, until sugar has melted, add cream and stir. Add chocolate and stir over low heat until melted and the mixture is smooth, then pour over cake, smoothing with a palette knife. Cool. Serve at room temperature with warmed candied oranges and double cream.

"Beaumont's chocolate, fig and hazelnut cake made my trip to the Rutherglen extra special.''
Monica Korecki, Windsor, Brisbane

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 14 people
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
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 14 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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