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.

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.

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.

What we’re cooking for our mums this Mother’s Day

The Gourmet Traveller editorial team reveals which recipes they’ll cook for Mum this Mother’s Day.

Hot 100: the best in food

From chicken sambos to goat's milk, our team of intrepid taste testers and critics brings you the year's hottest (and most delicious) food trends from around the globe.

Chocolate tart recipes

Some include a layer of gooey caramel, some incorporate poached quince or pears, but all these tarts have one thing in common - plenty of chocolate.

Chicken sandwiches

Whether it’s sesame-crumbed katsu in a brioche bun or a classic hotel-style club, we've found recipes that'll turn the classic sandwich filler into something rather special for lunch.

Anzac biscuits

A classic recipe everyone should have in their repertoire.

Igni, Melbourne Review

Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.

Muscat crème brûlée with poached plums and plum sorbet


You'll need

150 ml pouring cream 100 ml milk ½ vanilla bean, split and seeds scraped 15 ml muscat 50 gm caster sugar, plus extra for dusting 4 egg yolks   Poached plums 1 litre (4 cups) red wine 2 cinnamon quills 3 star anise 3 cloves 300 gm caster sugar 4 lemons, juice only (about 200 ml) 10 (about 1.5 kg) blood plums or other red skinned plum   Plum sorbet 275 gm glucose 50 gm caster sugar 1 lemon, juice only

Method

  • 01
  • For poached plums, heat all ingredients except plums in a saucepan over medium heat, bring to the boil, add plums and cook gently for 5 minutes or until plums are tender. Remove plums from liquid and cool. Reserve liquid. Remove stones from 6 plums and purée in a food processor, then pass through a fine sieve. Discard solids. You will need 2 cups of plum purée.
  • 02
  • For plum sorbet, heat 1 cup plum purée and glucose in a saucepan over medium heat, stirring until glucose has dissolved. Add sugar and remaining purée, stir to combine and pass through a fine sieve. Churn in an ice-cream machine according manufacturer’s instructions. Makes about 1.25 litres.
  • 03
  • Preheat oven to 100C. Combine cream, milk, vanilla bean and muscat in a heavy-based saucepan over medium heat and bring almost to the boil. Meanwhile, combine egg yolks and sugar in a bowl and whisk until thick and pale. Whisking continuously, add half the hot cream mixture, then stir in the rest. Strain through a fine sieve into a bowl, then ladle into 4x100ml cup-capacity ramekins. Place ramekins in a roasting pan and pour in enough boiling water to come halfway up sides of ramekins. Cover pan with foil and bake for 40 minutes or until set. Check brûlées throughout cooking process to ensure they are not cooking too quickly.
  • 04
  • To serve, simmer 1 cup of plum poaching liquid in a saucepan over medium heat until reduced to ½ cup. Scatter brûlées with caster sugar and caramelise with a blow torch or under a hot grill. Serve with poached plums drizzled with reduced syrup and sorbet.

"The Manse in North Adelaide just keeps getting better. Tim Montgomery's crème brûlée with poached plums is nothing short of divine. I would love to try the recipe at home."
Lucy Jackson, St Peters, SA

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 4 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 4 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×