The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

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
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 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×