Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide.

Strawberry frangipane tartlets with sheep’s milk yoghurt sorbet


You'll need

90 gm (¼ cup) strawberry jam, thinned with water and strained, plus extra to serve 1 kg strawberries (4 punnets)   Yoghurt sorbet 350 ml milk 150 gm caster sugar 75 gm liquid glucose 500 gm sheep’s milk yoghurt 1 lemon, juice only   Sweet pastry 180 gm unsalted butter, at room temperature 40 gm pure icing sugar, sifted 2 egg yolks 250 gm plain flour   Frangipane 125 gm icing sugar, sifted 125 gm almond meal 125 gm unsalted butter, at room temperature 2 eggs 1 egg yolk 25 gm plain flour 25 ml amaretto (optional)

Method

  • 01
  • For yoghurt sorbet, combine milk, sugar and glucose in a saucepan and bring to the boil over medium-high heat. Set aside to cool, whisk in yoghurt and lemon juice, then refrigerate to cool completely. Freeze in an ice-cream machine according to manufacturer’s instructions. Sorbet is best churned 1 hour before serving.
  • 02
  • For sweet pastry, beat butter in an electric mixer until even in texture (3-5 minutes). Add icing sugar and mix to just combine. Add egg yolks and 25ml water and mix to combine. Sift flour onto a work surface and make a well in the centre. Add butter mixture to well and gradually work in flour to form a dough. Knead several times with the heel of your hand until smooth. Refrigerate until firm (3-4 hours). Roll pastry on a floured surface to 5mm thick and use to line six 12cm-diameter tart tins or one 20cm-diameter tart tin. Refrigerate until firm (2-3 hours).
  • 03
  • Meanwhile, preheat oven to 180C. Using foil, blind bake tartlets until golden (20-25 minutes). Remove foil and set aside.
  • 04
  • Meanwhile, for frangipane, combine icing sugar and almond meal in a bowl. Set aside. Beat butter in an electric mixer until fluffy (3-5 minutes). Add almond mixture and mix well to combine. Add eggs and yolk, then flour and amaretto and mix to combine. Fill pastry shells with frangipane to 5mm from top (there may be some left over). Bake until golden and centre springs back when lightly touched (10-12 minutes; time may vary for 20cm tart). Allow to cool, then brush with jam.
  • 05
  • Thinly slice strawberries lengthways, horizontally or scoop into various sized balls with assorted melon ballers, then divide among tartlets. Drizzle with extra jam, dust with icing sugar and serve with yoghurt sorbet.

“My wife and I had a rare night out at Bistro Guillaume in Melbourne, and the strawberry tartlet with yoghurt sorbet was a real show-stopper. Would you please ask Bistro Guillaume pastry chef Philippa Sibley for the recipe?”
Patrick Manning, Balmain, NSW

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 6 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

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