Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Twice-baked goat’s cheese soufflé with fennel and calendula salad


You'll need

40 gm melted butter, plus extra for brushing 40 gm plain flour 250 ml (1 cup) milk, warmed 60 gm goat’s curd (see note) 20 gm (¼ cup) finely grated parmesan 1 tbsp each of finely chopped flat-leaf parsley and chives 3 eggs (70gm each), separated 1 eggwhite (from a 70gm egg)   Goat’s cheese sauce 1 tbsp olive oil 2 garlic cloves, finely chopped 500 ml (2 cups) pouring cream 80 gm goat’s curd 1 tbsp finely grated parmesan   Fennel and calendula salad 1 fennel bulb, thinly shaved horizontally 1 punnet lamb’s lettuce (mâche), trimmed 2 calendula flowers, petals only (see note) ½ lemon, juice only 1 tbsp extra-virgin olive oil

Method

  • 01
  • Place six 180ml-capacity moulds in refrigerator. Preheat oven to 180C. Melt 20gm butter and brush moulds, then return to refrigerator until needed.
  • 02
  • Preheat oven to 180C. Melt remaining butter in a saucepan, add flour and cook, stirring, over medium heat until light brown (2-3 minutes). Gradually add warm milk, stirring continuously, until mixture comes to the boil and thickens (3-5 minutes). Remove from heat, stir through cheeses and herbs and season to taste. Add egg yolks one at a time, beating well after each addition, then transfer mixture to a large bowl and set aside.
  • 03
  • Whisk eggwhite and a pinch of salt in an electric mixer until stiff peaks form. Fold one-third of the eggwhite into the cheese mixture to lighten, then fold through remaining eggwhite. Divide among prepared moulds, place in a roasting pan, pour in enough boiling water to come two-thirds up the sides of moulds and bake until puffed and golden (10-15 minutes). Remove from pan and cool slightly (5-10 minutes). Carefully invert each soufflé into a 20cm-diameter ovenproof dish and set aside.
  • 04
  • For goat’s cheese sauce, heat olive oil in a saucepan. Add garlic and cook over low-medium heat until fragrant and soft (1-2 minutes). Add cream, goat’s curd and parmesan and bring to the boil (5-7 minutes). Remove from heat and season to taste. Place 1-2 tsp water in each ovenproof dish with soufflé and bake until edges start to colour (8-10 minutes). Spoon cheese sauce over soufflés and bake until soufflés puff and sauce starts to colour (2-3 minutes).
  • 05
  • Meanwhile, for fennel and calendula salad, combine all ingredients in a bowl, season to taste, toss gently and serve with soufflés.
Note Chefs Monique Maul and Anthony Milroy use Willowbrae goat's curd, which is produced locally in the Hawkesbury Valley. Calendula, also known as pot marigold, is a flowering plant with soft, orange or yellow petals that is used raw in salads. It is available from nurseries and the plant section of select supermarkets.

"I recently returned to Lochiel House and couldn't resist the local goat's cheese soufflé with fennel and calendula salad. It sat beautifully on a blue patterned plate surrounded by a molten moat of Willowbrae goat's cheese, just like a château in the Loire Valley. Would you please kindly ask Monique Maul and Anthony Milroy for their recipe?"
Athena Actypis, Bondi, 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
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 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×