Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Labne and pistachio cheesecake

The luscious silky texture of this tangy cheesecake makes it irresistible - the fact it's free of gluten and refined sugar is a bonus. We've topped ours with cherries, but berries would also work well. Start this recipe a day ahead to drain the yoghurt.

Torta di moscato


You'll need

150 gm (1 cup) raisins 200 ml muscat 220 gm (1 cup) white sugar 2 eggs 280 gm double cream 60 ml (¼ cup) lemon juice ½ tsp each freshly grated nutmeg and ground cinnamon ¼ tsp ground cloves For dusting: caster sugar   Sweet pastry 250 gm plain flour 60 gm caster sugar 150 gm butter, coarsely chopped 1 large egg (59gm), lightly beaten

Method

  • 01
  • Combine raisins and muscat in a bowl and set aside until raisins are plump and most of the muscat is absorbed (2 hours).
  • 02
  • Meanwhile, for sweet pastry, sift flour and sugar onto a work surface. Make a well in the centre, add butter and rub in with fingertips until fine crumbs form. Add egg and gently knead to combine, shape into a flat disc, wrap in plastic wrap and refrigerate to rest (1 hour).
  • 03
  • Preheat oven to 190C. Roll out pastry on a lightly floured surface into a 5mm-thick round and line a 26cm-diameter fluted tart tin. Trim edges and refrigerate to rest (30 minutes), then blind bake until light golden (20-25 minutes). Remove paper and weights, set aside to cool.
  • 04
  • Reduce oven to 170C. Whisk sugar and eggs in a bowl to just combine. Add remaining ingredients and stir to combine, pour into pastry case (there may be a little mixture left over) and bake until just set (10-15 minutes). Cool to room temperature on a wire rack, then dust evenly with caster sugar and caramelise with a blowtorch or under a hot grill. Cut into wedges and serve.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.

“I would be grateful if you would please ask the pastry chef at Melbourne’s Café di Stasio for the recipe to their delicious muscat tart – it was such a sensational end to a memorable meal.”
Jeremy Hatfield, Ashwood, Vic

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 10 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 10 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.

×