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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

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Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Soft-centred chocolate budini with milk ice-cream


You'll need

165 gm dark chocolate (55% cocoa solids) 165 gm unsalted butter, coarsely chopped 3 eggs 3 egg yolks 80 gm caster sugar 35 gm plain flour, sieved   Milk ice-cream 560 ml milk 45 ml pouring cream 100 gm caster sugar 3 egg yolks

Method

  • 01
  • For milk ice-cream, bring milk, cream and half the sugar to the boil in a saucepan over medium-high heat, stirring continuously to dissolve sugar. Whisk yolks and remaining sugar in a bowl until pale (3-4 minutes). Add one-quarter of milk mixture, whisk continuously until incorporated, then add remaining milk mixture and whisk to combine. Transfer to a clean saucepan and stir continuously over low-medium heat until mixture reaches 76C on a sugar thermometer and coats the back of a wooden spoon thickly (2-3 minutes). Strain through a fine sieve into a bowl placed over ice, cool to room temperature, then refrigerate to chill. Freeze in an ice-cream machine until firm (3-4 hours). Makes about 700ml.
  • 02
  • Melt chocolate and butter in a heatproof bowl placed over a saucepan of simmering water (2-3 minutes), then cool slightly.
  • 03
  • Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (5-6 minutes). Fold in one-quarter of chocolate mixture, then fold in remaining mixture. Sift over flour and fold to incorporate. Divide between six 250ml buttered and floured dariole moulds, cover with plastic wrap and refrigerate until set (6 hours-overnight).
  • 04
  • Preheat oven to 180C. Bake puddings until just set and centres are still soft (10-12 minutes), turn out carefully. Serve hot with ice-cream.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

“My daughter, Iyla, has asked me to make Cecconi’s chocolate pudding. I’ll try. Any chance you could print the recipe?”
Kylie Iles, South Yarra, 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 6 people
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At A Glance

  • Serves 6 people

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