Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

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.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Chocolate, almond and honey zuccotto (zuccotto di cioccolato, mandorle e miele)


You'll need

8 eggs 250 gm caster sugar 250 gm plain flour 80 ml Marsala For dusting: pure icing sugar and Dutch-process cocoa For drizzling: honey, warmed   Chocolate-hazelnut cream 400 ml thickened cream 2 tbsp caster sugar 70 gm dark chocolate (54% cocoa solids), finely grated 20 gm each hazelnuts (skins removed) and almonds, roasted, coarsely chopped   Chocolate mousse 250 gm dark chocolate (54% cocoa solids), coarsely chopped 100 gm butter, coarsely chopped 7 eggs, separated 2 tbsp pure icing sugar, sifted 50 gm caster sugar 200 ml pouring cream, whisked to soft peaks

Method

  • 01
  • Preheat oven to 160C. Whisk eggs and sugar in an electric mixer until doubled in size (5-7 minutes). Sift over flour, carefully fold through with a metal spoon, pour into a 30cm square baking paper-lined cake tin and bake in centre of oven until a skewer withdraws clean (30-40 minutes). Cool in tin for 5 minutes, then turn out and cool completely on a wire rack.
  • 02
  • Line a 2.5 litre-capacity bowl (15cm deep, 25cm diameter at the top) with strips of baking paper, letting the edges hang over (this will help you remove zuccotto from mould). Halve sponge horizontally. From one half, cut a circle to fit top of bowl and set aside. From the other half, cut a 6cm diagonal incision into each corner of sponge, then carefully line bowl with sponge, cutting sponge to fit and using remaining sponge to fill any gaps. Drizzle sponge with half the Marsala and set aside.
  • 03
  • For chocolate-hazelnut cream, whisk cream and sugar in an electric mixer until soft peaks form (2-3 minutes), fold through chocolate and nuts. Spoon into sponge-lined bowl, smooth top and refrigerate.
  • 04
  • Meanwhile, for chocolate mousse, melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water, stir occasionally until smooth (3-5 minutes), then set aside to cool slightly. Whisk egg yolks and icing sugar in a separate heatproof bowl over a saucepan of simmering water until thick and fluffy (3-5 minutes). Meanwhile, whisk eggwhites and caster sugar in an electric mixer until soft peaks form and set aside. Fold chocolate mixture into yolk mixture with a metal spoon, then fold in eggwhites and finally cream. Spoon over chocolate-hazelnut cream, smoothing top. Place reserved sponge circle on top, drizzle with remaining Marsala, cover with baking paper, weight with a large plate and refrigerate overnight.
  • 05
  • To serve, carefully invert zuccotto (remove baking paper), dust with icing sugar and cocoa, cut into wedges and drizzle with warm honey.

"I absolutely adore the zuccotto from Lucio's in Paddington and I'm hoping to make it for an Easter lunch. Could you obtain the recipe?"
Jane Pickard, Double Bay, 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 12 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

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 12 people

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×