Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Pea and ham soup

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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

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.

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.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Tiramisù doughnuts


"The pizza at Ace is damned good, but their tiramisù doughnuts are even better. Please request the recipe."
Andrew Chiew, Fremantle, 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

5 gm dried yeast 300 gm (2 cups) plain flour 30 gm caster sugar, plus extra for dusting 2 eggs Finely grated rind of 1 lemon 130 gm butter, softened For deep-frying: vegetable oil   Tiramisù cream 500 ml (2 cups) milk 100 gm coffee beans 50 ml Marsala 1 vanilla bean, split, seeds scraped 130 gm caster sugar 6 egg yolks 50 gm (1/3 cup) plain flour 50 gm mascarpone 50 gm dark chocolate (55% cocoa solids), finely chopped

Method

  • 01
  • Stir yeast and 75ml warm water in a jug until yeast dissolves. Combine with flour, sugar, eggs, lemon rind and 1 tsp fine sea salt flakes in an electric mixer fitted with a dough hook and knead on low speed until smooth and elastic (6-8 minutes). Knead in butter, a quarter at a time, mixing well between additions. Transfer to a lightly floured bowl, cover with plastic wrap and set aside until doubled in size (1½ hours). Knock back, cover with plastic wrap and refrigerate overnight to rest.
  • 02
  • For tiramisù cream, warm milk, coffee beans, Marsala, and vanilla in a saucepan over medium heat, then set aside to infuse (30 minutes). Whisk sugar and yolks in a bowl until pale and fluffy (3-4 minutes), then add flour, whisk to combine and set aside. Return milk mixture to heat and bring to just below the boil, strain through a fine sieve into a large jug, then, while whisking continously, pour in a thin steady stream through a fine sieve into yolk mixture. Pour into a clean saucepan and whisk over medium heat until mixture is thick (6-8 minutes). Transfer to a large bowl, cover closely with plastic wrap and refrigerate until cold. Fold in mascarpone and chocolate, transfer to a piping bag fitted with a 1cm nozzle and refrigerate until required.
  • 03
  • Divide dough into 45gm pieces, roll each into a golf ball-sized ball and place on a lightly buttered oven tray, leaving space for proving. Cover with a tea towel and set aside until doubled in size (45 minutes to 1 hour).
  • 04
  • Heat oil to 180C. Fry doughnuts in batches until golden and cooked through (2-3 minutes). Drain on absorbent paper and set aside to cool. Insert nozzle into doughnut centres and pipe in a little tiramisù cream. Dust with sugar and serve.

Note Begin this recipe a day ahead to rest the dough.


At A Glance

  • Serves 15 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 15 people

Featured in

Aug 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×