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.

Gourmet Traveller 2017 travel trends revealed
27.04.2017

Wondering where the new in-demand destinations are? We’ve pulled the results of our Gourmet Explorer quiz to highlight the new travel hotspots worth visiting and help inspire your next overseas jaunt.

Fifty-four things that went through my mind while eating dinner at Noma Mexico
27.04.2017

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

OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017

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

Visiting the Blue Mountains farm supplying Sydney's fine diners
27.04.2017

Leaving her native Tasmania to break bread with fellow growers in the Blue Mountains is, writes Paulette Whitney, the best kind of busman’s holiday.

Expert tips for air travel with Anne Sullivan
26.04.2017

Anne Sullivan, CEO of Georg Jensen Australia, takes us through her travel routines and cabin essentials.

Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017

Hand-picked and hand-packed pickles to upgrade your next ploughman's lunch.

Our Hot 100 issue is out now
24.04.2017

Our Hot 100 issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Does Newcastle have Australia’s best eclair?
21.04.2017

Nicolas Poelaert, the French chef who won praise at Brooks and Embrasse restaurants in Melbourne, is now making waves with his choux-pastry smarts in Newcastle.

Crumpets with homemade honey butter


"You can't go past crumpets for breakfast, and Tricycle Café makes the best crumpets in Tassie. Do you think they'll mind sharing the recipe?"
David Lee, Battery Point, Tas

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

450 gm (3 cups) plain flour 350 ml milk, warmed 5 gm (1¾ tsp) dried yeast For brushing: vegetable oil 1 tsp baking powder   Honey butter 500 ml (2 cups) organic Jersey cream (see note) 50 gm leatherwood honey

Method

  • 01
  • Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter. Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
  • 02
  • Meanwhile, for honey butter, process cream in a food processor until fat separates (2-3 minutes). Strain and squeeze out excess buttermilk (reserve for another use). Pulse butter and honey in a food processor to just combine. Place in a sterlised container and refrigerate until required. Makes about 400gm. Butter will keep refrigerated in an airtight container for 4 days.
  • 03
  • Heat a large frying pan over medium-high heat and brush with oil. Lightly grease 7cm crumpet rings (see note) with oil. Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet (batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water). Cook crumpets, in batches, until bubbles form on surface (5 minutes), then flip and cook until just set and golden (1-2 minutes). Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey butter.

Note Makes about 16 crumpets. The chefs at Tricycle Café and Bar adapted this recipe from one by Hugh Fearnley-Whittingstall. At the café they use local honey and local cream. Organic Jersey cream is available from select delicatessens and grocers. If it's unavailable, substitute another pouring cream. Select specialist cookware shops sell crumpet rings. You can also use biscuit cutters (you'll need them to be 2.5-3cm deep), but don't resort to egg rings - they're too shallow. 


At A Glance

  • Serves 6 - 8 people
  • 30 mins preparation
  • 45 mins cooking (plus proving)
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 - 8 people
  • 30 mins preparation
  • 45 mins cooking (plus proving)

Featured in

Jun 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Hot ricotta fritters, blueberry-lime compote and ricotta cream

Tetsuya's caramelised apple and saikyo miso cream

recipes

Stanbuli shepherd's salad

Turkish-Cypriot fragrant village bread

recipes

conversion tool

 
get the latest news

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

×