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.

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Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Most popular recipes summer 2017

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

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Persian love cake

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

New South Yarra restaurants

The Melbourne suburb lost some of its lustre in recent years, but is now bouncing back.

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Long Chim, Melbourne review

David Thompson brings the heat to Melbourne with his newest incarnation of Long Chim. Michael Harden drops by for dinner.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Espresso crème brûlée with hazelnut ice-cream


You'll need

375 ml (1½ cups) pouring cream 125 ml (½ cup) milk 150 gm caster sugar, plus extra for dusting 50 ml espresso strength coffee 9 egg yolks   Hazelnut ice-cream 5 egg yolks 100 gm caster sugar 250 ml (1 cup) pouring cream 200 ml milk 30 gm (1 tbsp) chocolate-hazelnut spread, such as Nutella

Method

  • 01
  • For hazelnut ice-cream, whisk yolks and sugar in a bowl until thick and pale. Set aside. Combine cream, milk and chocolate-hazelnut spread in a saucepan and cook over medium heat, stirring to dissolve (3-5 minutes). Bring just to the boil, then gradually pour over egg yolk mixture, whisking to combine. Return to a clean pan and stir over medium heat without boiling until mixture thickly coats the back of a spoon (10-12 minutes). Refrigerate until chilled, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 750ml and will keep in freezer for up to 2 weeks.
  • 02
  • Preheat oven to 140C. Combine cream, milk, sugar and espresso in a saucepan and stir over medium heat to dissolve sugar, then bring almost to the boil (5-7 minutes). Meanwhile, whisk egg yolks in a bowl until frothy. Whisking continuously, add half the hot cream mixture, then stir in remaining. Strain through a fine sieve into a jug, then divide among four 1 cup-capacity shallow ovenproof dishes. Place dishes in a roasting pan, fill with enough cold water to come almost to the top of the outsides of dishes. Bake until just set (35-45 minutes). Remove dishes from pan, cool to room temperature, then cover and refrigerate until completely chilled (3-3½ hours).
  • 03
  • To serve, scatter an even layer of caster sugar over custards then, using a blowtorch, caramelise sugar. Serve immediately with hazelnut ice-cream.

"We had a beautiful dinner at Sydney's Harbourkitchen&bar. Could chef Alessandro Pavoni please share the delectable espresso crème brûlée recipe? It was so good."
Thao Le, Carnegie, 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
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At A Glance

  • Serves 4 people

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