GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Rhubarb, vanilla and gin trifle


You'll need

4 rhubarb stalks, peeled (peel reserved) 250 gm caster sugar 100 ml dry white wine ½ orange, finely grated rind only 1 tbsp grenadine 30 ml gin 1 gelatine leaf (titanium strength), softened in cold water   Vanilla sponge 2 eggs, at room temperature 50 gm caster sugar ½ vanilla bean, seeds scraped 75 gm (½ cup) self-raising flour, sifted 15 gm butter, melted   Gin custard 250 ml (1 cup) thickened cream 250 ml (1 cup) milk 1 vanilla bean, split and seeds scraped 5 egg yolks 75 gm (1/3 cup) caster sugar 40 gm cornflour ½ gelatine leaf (titanium strength), softened in cold water 25 ml gin

Method

  • 01
  • For vanilla sponge, preheat oven to 200C. Whisk eggs, sugar and vanilla in an electric mixer until doubled in volume (3-5 minutes). Sift over flour, carefully fold to combine, then fold in butter. Pour into a 22cm x 22cm baking tray lined with baking paper, bake until golden (5-7 minutes). Cool for 5 minutes, turn out, cool completely on a wire rack (10-15 minutes). Cut into 5cm squares, layer in bases of four 300ml-capacity glasses (there may be some sponge left over).
  • 02
  • Reduce oven to 170C. Cut rhubarb into 6cm lengths, cut each lengthways into three pieces (reserve trimmings). Place in a small roasting pan, set aside. Combine sugar, wine, rind, grenadine, rhubarb trimmings and 100ml water in a small saucepan, bring to the boil over high heat, set aside to infuse (20 minutes). Strain syrup over rhubarb, cover closely with baking paper, then foil, bake until just tender (10-12 minutes). Cool in syrup, strain, reserve 300ml syrup. Add gin to reserved syrup, drizzle half over sponge, set aside.
  • 03
  • Heat remaining syrup in a small saucepan over medium heat. Squeeze excess water from gelatine, add to syrup, stir to dissolve. Cool to room temperature.
  • 04
  • Meanwhile, for gin custard, combine cream, milk and vanilla seeds in a saucepan, bring to the boil over medium-high heat, remove from heat, stand to infuse (30 minutes). Whisk yolks and sugar in a bowl to combine, set aside. Combine cornflour and 2 tbsp cream mixture in a separate bowl to form a thick paste, whisk into yolk mixture. Meanwhile, bring cream mixture to just below boiling over medium-high heat, then pour over yolk mixture, whisking continuously to combine. Pour into a clean saucepan and whisk continuously over medium-high heat until thick (4-6 minutes). Remove from heat, squeeze excess water from gelatine and whisk gelatine through cream mixture until dissolved. Add gin and cool slightly, then spoon over sponge and smooth top. Refrigerate until chilled (20-30 minutes).
  • 05
  • Divide rhubarb jelly mixture among glasses and refrigerate until set (1-2 hours). Serve topped with baked rhubarb.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.

“I recently went to Etch at Sydney’s Intercontinental and had a scrumptious rhubarb, vanilla and gin trifle. Would you please ask Justin North’s pastry chef, Tiffany Jones, for the recipe?”
Jessica Goodwin, Hunters Hill, 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 4 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
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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 4 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×