The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

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
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 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×