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.

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.

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.

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.

Gourmet Traveller National Restaurant Awards

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

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.

Sydney's Best Restaurants 2015

Looking for the best restaurants in Sydney? Here are our favourites from our 2015 Australian Restaurant Guide, compiled in 2014. Come back soon for our 2016 lists.

Honey panna cotta with spiced quince, cinnamon yoghurt cream and honeycomb


You'll need

7 gelatine leaves (titanium strength) 800 ml pouring cream 200 ml milk 165 gm wild flower honey 65 gm caster sugar   Spiced quince 1 kg caster sugar 4 quince (about 1.3kg) quartered and cored (reserve trimmings) 5 cinnamon quills 10 star anise 5 black peppercorns 1 vanilla bean, split and seeds scraped   Cinnamon yoghurt cream 2 tbsp pouring cream 2 cinnamon quills 65 gm caster sugar 175 ml thick Greek-style yoghurt 1 tsp ground cinnamon   Honeycomb 200 gm caster sugar 65 gm liquid glucose 40 gm wild flower honey 10 gm bicarbonate of soda, sifted

Method

  • 01
  • Soften half the gelatine in a bowl of cold water, set aside. Combine cream, milk, honey and sugar in a saucepan, bring to a gentle boil over medium heat, stirring occasionally to dissolve sugar, remove from heat. Squeeze excess water from gelatine, add to cream, stir to dissolve, then pour into eight 250ml-capacity glasses. Refrigerate until set (4-5 hours).
  • 02
  • Meanwhile, for spiced quince, preheat oven to 80C (or lowest setting). Bring sugar and 1 litre water to a simmer in a large casserole over medium heat, stirring to dissolve sugar, then simmer until a light syrup forms (10 minutes). Add quince, reserved trimmings and spices, cover with a lid and bake until quince are tender (4 hours), cool, then refrigerate until chilled (2-3 hours).
  • 03
  • Soften remaining gelatine in a bowl of cold water and set aside. Strain quince from syrup (discard trimmings and spices) and set aside. Transfer 250ml syrup to a small saucepan (there will be some leftover), bring to the boil. Squeeze excess water from gelatine, add to syrup, stir to dissolve and set aside to cool (15-20 minutes). Carefully pour jelly over panna cottas and refrigerate until set (2-3 hours).
  • 04
  • Meanwhile, for cinnamon yoghurt cream, bring cream and cinnamon to the boil in a small saucepan. Remove from heat, refrigerate until cool to infuse. Strain into a small saucepan, bring to the boil over medium heat, add caster sugar, stir to dissolve, then cool slightly. Add yoghurt and ground cinnamon and refrigerate until chilled (1-2 hours).
  • 05
  • For honeycomb, combine, sugar, glucose, honey and 1 tbsp water in a saucepan over low heat, stir until sugar dissolves, then bring to the boil, brush down sides of pan with a clean wet pastry brush and cook until light caramel (5-7 minutes). Add bicarbonate of soda, stir quickly (be careful as mixture will puff), then quickly pour onto a heatproof tray lined with baking paper and cool completely (15-20 minutes).
  • 06
  • Cut quince into wedges, place on top of panna cotta, serve with broken honeycomb pieces and cinnamon yoghurt cream.
Note Alex Jovanovic makes a foam from the yoghurt cinnamon cream using a siphon gun. Remaining syrup can be reserved to poach your next batch of quince and will keep refrigerated for up to four weeks.

This recipe is from the August 2009 issue of Australian Gourmet Traveller.

“A spontaneous lunch at Piccolo Restaurant and Wine Bar in North Hobart yesterday was a very welcome treat after a hectic month. We enjoyed fantastic entrées, mains, wine and service but my husband’s dessert was something else. He chose the honey panna cotta with spice-poached quinces, cinnamon yoghurt foam and honeycomb. Not only did it look wonderful but he pronounced this dish the best dessert in the world. After being permitted a small sampling, I agreed and had to order one for myself. We would both be so grateful if you could ask chef Alex Jovanovic to share his sublime creation.”
Leanne Groombridge, Hobart, Tas

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 8 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 8 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.

×