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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Tarte a la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

Apple and custard puddings with caramelised apple


You'll need

200 ml unsweetened apple juice 150 gm brown sugar 140 gm softened butter 4 eggs, separated, at room temperature 165 gm self-raising flour, sieved   Apple custard 65 gm butter, coarsely chopped ½ golden delicious apple, finely chopped 25 gm caster sugar 50 ml Calvados (see note) 2 tsp plain flour 75 ml milk   Caramelised apple 100 gm butter, coarsely chopped 2 golden delicious apples, cut into wedges 200 gm brown sugar

Method

  • 01
  • For apple custard, heat butter in a frying pan over medium heat until foaming (1 minute). Add apple and caster sugar and stir occasionally until beginning to colour (4-6 minutes), then deglaze with Calvados and reduce until almost evaporated (1 minute). Add flour and stir for 1 minute, then add milk, stirring continuously until mixture coats the back of a wooden spoon thickly (2-3 minutes). Remove from heat, cover closely with plastic wrap and refrigerate until cool (30 minutes).
  • 02
  • Meanwhile, bring apple juice and brown sugar to the simmer in a saucepan over medium heat and reduce to 175ml (6-8 minutes). Set aside to cool.
  • 03
  • Preheat oven to 170C. Beat butter in an electric mixer until pale (2-3 minutes), add apple juice mixture, beat to combine, then add egg yolks one at a time, beating well after each addition. Stir through flour and set aside.
  • 04
  • Whisk eggwhites with a pinch of salt until soft peaks form (2-3 minutes). Fold through pudding mixture in batches until incorporated, then divide between 6 buttered and floured 140ml dariole moulds. Bake until golden and cooked through (15-20 minutes), then turn out onto a wire rack.
  • 05
  • Scoop a hollow in the base of each pudding with a teaspoon or melon baller. Spoon custard into hollows, dividing evenly between puddings. Place puddings custard-side up on a tray lined with baking paper and set aside.
  • 06
  • Meanwhile, for caramelised apple, heat butter in a frying pan over medium heat until foaming (1 minute). Add apples and stir occasionally until beginning to soften (1-2 minutes). Scatter over brown sugar and cook until caramelised (6-7 minutes), then add a little warm water and stir to a sauce consistency. Set aside and keep warm.
  • 07
  • Steam apple puddings custard-side up in a steamer over a saucepan of simmering water until warmed through (4-5 minutes). Quickly and carefully turn out onto serving dishes and serve hot with caramelised apple.
Note Calvados, a brandy made from apples, is available from select liquor shops.

This recipe is from the June 2011 issue of Australian Gourmet Traveller.

“I had a fabulous apple pudding when I dined at Pipers of Penola and would be grateful if you could obtain the recipe from the chef.”
Leanne Lucas, North Adelaide, SA

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
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 6 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.

×