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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

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Lemon meringue pies


You'll need

250 ml juice and finely grated rind of 6 lemons 250 gm unsalted butter, coarsely chopped 5 eggs 360 gm caster sugar 3 gelatine leaves (titanium strength), soaked in cold water 5 eggwhites   Sweet pastry 250 gm plain flour 50 gm almond meal 120 gm unsalted butter, softened 80 gm pure icing sugar, sieved 1 egg, lightly beaten   Lemon syrup 5 lemons, juice and zested rind only 220 gm (1 cup) caster sugar

Method

  • 01
  • For sweet pastry, preheat oven to 160C. Sift flour and a pinch of salt together, then combine with almond meal and set aside. Beat butter and sugar in an electric mixer until pale and creamy, add egg and beat well. Add flour mixture and mix until dough starts to form (1-2 minutes). Turn onto a lightly floured surface, knead lightly until smooth, wrap in plastic wrap and refrigerate for 10 minutes. Roll on a lightly floured surface to 3-4mm thick and line ten 10cm-diameter fluted tart tins. Blind bake until light golden (10-15 minutes), remove paper and weights and cook until dry (5-7 minutes), then cool.
  • 02
  • Meanwhile, for lemon syrup, combine lemon juice, sugar and 250ml water in a saucepan and stir over medium heat to dissolve sugar, then bring to the boil. Meanwhile, blanch lemon zest in boiling water, drain, add to syrup and cook until syrup reduces by half and zest is tender (35-40 minutes), then cool to room temperature.
  • 03
  • Combine lemon juice, rind and butter in a heavy-based saucepan and bring slowly to the simmer over medium-low heat. Meanwhile, whisk eggs and 250gm sugar in an electric mixer until pale and fluffy (10-15 minutes), then with motor running, gradually add hot lemon mixture, whisking to combine. Place over a saucepan of simmering water and cook, stirring continuously until mixture thickly coats the back of a wooden spoon (15-20 minutes). Squeeze excess water from gelatine, add to lemon mixture, stir to combine, then strain through a fine sieve into a bowl placed over ice and stir occasionally until beginning to set. Divide among tart cases and smooth tops.
  • 04
  • Whisk eggwhites and remaining sugar in a heatproof bowl over gently simmering water until sugar dissolves (2-3 minutes). Transfer to the bowl of an electric mixer and whisk on medium speed until glossy and soft peaks form (2-3 minutes), spoon over lemon curd and, using the back of a fork, make peaks in the meringue. Using a blow torch, lightly scorch meringue and serve immediately with lemon syrup.

“From the north of England, a lemon meringue pie is a dish of both elegance and economy – 2 eggs, butter, sugar, lemon, good buttery pastry… Daniel Alps, of Daniel Alps at Strathlynn, takes the already very good and makes it into a very ‘adult’ dessert, finessing it with a real lightness and a fresh, almost mouth-puckering lemon filling in fine pastry, amounting to a balancing act that perfectly holds it all together. Taking something that is superficially simple, but done so well with a refinement that makes it artless, is what I like about Daniel’s food. I love to enjoy his elegant dishes contemplating the Tamar valley at Strathlynn, near Launceston. Every season brings something to this remarkable and harmonious landscape of vines, orchards, river and mountains.”
Scott Minervini, Lebrina, Tas

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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