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Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Chocolate moelleux


"I would love to surprise my girlfriend by making the chocolate moelleux from Must Winebar. No matter how full she is, she can't say no to this dessert."
Damien Saxby, Osborne Park, WA

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

185 gm dark chocolate (70% cocoa solids; see note), coarsely chopped 185 gm butter, coarsely chopped 4 eggs 4 egg yolks 90 gm caster sugar 150 gm (1 cup) plain flour 25 gm Dutch-process cocoa powder, plus extra for dusting   White chocolate ice-cream 500 ml (2 cups) milk 3 tsp liquid glucose 6 egg yolks 100 gm caster sugar 250 gm white chocolate, coarsely chopped 100 ml vegetable oil 500 ml (2 cups) pouring cream

Method

  • 01
  • For white chocolate ice-cream, bring milk and liquid glucose to just below the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until thick and pale (2-3 minutes). While whisking, add milk mixture in a thin steady stream, then return to pan and stir continuously over medium heat until mixture thickly coats a spoon (6-8 minutes). Melt chocolate in a bowl placed over a saucepan of barely simmering water and stir occasionally until smooth. Add oil in a thin steady stream, stirring to combine, then add to custard. Add cream, strain through a fine sieve and refrigerate until cold. Churn in an ice-cream machine, then freeze until required. Makes 1 litre.
  • 02
  • Melt chocolate and butter in a bowl over a saucepan of simmering water (3-4 minutes), then stir gently until smooth. Whisk eggs, yolks and sugar in an electric mixer until pale and fluffy (2-3 minutes). Fold chocolate into egg mixture, sieve flour and cocoa in and fold to combine. Spoon into 8 buttered and floured 200ml ramekins or dariole moulds, filling to three-quarters, smooth tops and refrigerate to set (2 hours).
  • 03
  • Preheat oven to 200C. Bake moelleux until just set and soft in the centre (8-10 minutes; a skewer should come out wet). Turn out of moulds, dust with extra cocoa and serve hot with white chocolate ice-cream.

Note Must's team uses Valrhona Guanaja and Valhrona cocoa; they're available from select delicatessens and grocers. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Oct 2013

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