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.

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.

Lemon recipes

As Beyonce reminded us this week, when life gives you lemons, make lemonade. In celebration of Bey, we slay with lemon sorbetto, lemon meringue pie, lemonade icy poles and everything in between.

Greek Easter recipes

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

Gluten-free desserts

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

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.

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.

Baba au rhum with bitter orange cream and citrus salad


You'll need

210 gm plain flour ¾ tsp dried yeast 3 eggs 60 gm butter, softened 1 tsp honey 1 tbsp apricot jam   Citrus salad 300 gm white sugar 600 ml fresh orange juice 2 each of orange and grapefruit, peeled and segmented   Bitter orange cream 3 egg yolks 50 gm caster sugar 25 gm plain flour 250 ml (1 cup) milk 125 gm fine-cut orange marmalade 150 ml pouring cream, whipped to soft peaks   Citrus syrup 250 gm white sugar 1 orange and 1 lemon, rind removed with a vegetable peeler 1 vanilla bean, split and seeds scraped 200 ml golden rum (or to taste)

Method

  • 01
  • Preheat oven to 170C. Combine flour, yeast and a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Add eggs, butter and honey and mix until dough is elastic. Divide dough among 4 lightly greased 100ml-capacity dariole moulds, cover with a damp tea towel and stand in a warm place until double in size (30-40 minutes). Bake until golden and babas sound hollow when tapped (15-20 minutes). Remove from moulds and place in a shallow dish. Keep warm.
  • 02
  • Meanwhile, for citrus salad, heat sugar in a frying pan over medium heat until dark caramel (10-15 minutes). Add juice (be careful as it will spit), bring to the boil and cook, stirring to dissolve caramel, until reduced by one third (5-10 minutes). Cool, add citrus segments, cover and refrigerate.
  • 03
  • For bitter orange cream, whisk together yolks and sugar in a bowl until combined, then add flour and whisk to combine. Bring milk just to the boil over medium heat (5-7 minutes), gradually pour over egg yolk mixture, whisking to combine. Transfer to a clean saucepan and cook over medium heat, stirring continuously, until thick (3-5 minutes). Set aside to cool, then refrigerate until chilled. Stir in marmalade to combine and fold through cream. Cover and refrigerate until needed. Makes 2 cups.
  • 04
  • For citrus syrup, combine all ingredients except rum in a saucepan. Cook over medium heat, stirring until sugar dissolves and syrup is warm (3-5 minutes). Add rum, pour over warm babas and turn frequently to soak in syrup until almost all is absorbed (10-15 minutes).
  • 05
  • Meanwhile, combine jam and 2 tsp water in a small saucepan and stir over medium heat until jam dissolves. Brush over babas, then serve with citrus salad and bitter orange cream.

“I dined at The Brasserie by Philippe Mouchel at Melbourne’s Crown with colleagues, and those who didn’t order the sensational baba au rhum wished they had. Please persuade Philippe Mouchel to part with his recipe.”
Christine McCraith, Canterbury, Vic

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...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×