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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Hunter Valley NSW travel guide

Our guide to the best of the region.

Pea and ham soup

Cherry and vanilla parfait sandwiches


You'll need

350 gm eggwhite (about 10 eggs) 150 gm caster sugar 275 gm almond meal 150 gm pure icing sugar 150 gm dark chocolate (70% cocoa solids), melted   Cherry and vanilla parfait 400 gm cherries, pitted 650 ml pouring cream 150 gm caster sugar 125 gm egg yolk (about 8 eggs) titanium-strength gelatine leaves, softened in cold water for 5 minutes Scraped seeds of 1 vanilla bean

Method

  • 01
  • Preheat oven to 160C. Whisk eggwhite to soft peaks in an electric mixer (1-2 minutes), gradually add sugar, whisking continuously until stiff peaks form (5-6 minutes). Fold in almond meal, icing sugar and chocolate, spread on two oven trays lined with baking paper to form two 22cm x 32cm rectangles. Bake until cooked through (8-10 minutes), remove baking paper and cakes from trays, cover with a sheet of baking paper and gently flatten with a rolling pin until even. Cool, then trim each cake into a 20cm x 30cm rectangle.
  • 02
  • Meanwhile, for cherry and vanilla parfait, process cherries in a food processer to yield 200ml cherry purée (you may have a little left over) and refrigerate until required. Whisk cream in an electric mixer until soft peaks form (2-3 minutes), then refrigerate until required. Stir sugar and 70ml water in a saucepan over medium heat to dissolve, bring to the boil and cook without stirring until mixture reaches 114C on a sugar thermometer (3-4 minutes). Meanwhile, whisk yolks in an electric mixer until pale (2-4 minutes). Gradually add sugar syrup, whisking continuously until incorporated, then squeeze excess water from gelatine and add to yolk mixture. Whisk until cooled to room temperature (5-7 minutes), fold in whipped cream, then divide between two bowls. Fold vanilla seeds into one bowl, spread in a 20cm x 30cm cake tin lined with baking paper, smooth top, then freeze until just firm (30 minutes). Meanwhile, fold cherry purée into remaining mixture, refrigerate until required, then spoon over vanilla mixture, smooth top and freeze until frozen (5 hours).
  • 03
  • Turn parfait out onto one cake rectangle, sandwich with remaining cake, trim edges and cut into 16 pieces with a hot knife, then serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.

“I’d love to make Urbane’s cherry ice-cream sandwiches for Christmas lunch. Would you request the recipe?”
Eva Mallinder, Slacks Creek, Qld

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 16 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 16 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×