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.

Introducing Peter Gilmore's Bennelong cheese toastie

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

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
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 4 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.

×