The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

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.

You'll need

750 ml canned sweetened condensed milk 4 eggs 220 gm (1 cup) caster sugar 175 gm softened butter 100 gm (1/3 cup) plain flour ½ tsp baking powder 250 gm almond meal Finely grated rind of 1 lemon To dust: icing sugar

Method

  • 01
  • For dulce de leche, preheat oven to 220C. Pour condensed milk into a 6-cup baking dish, cover with foil and place in a large roasting pan. Fill pan with water until halfway up the sides. Bake until milk is dark golden (1¾ hours), topping up water as necessary. Remove and whisk dulce de leche until smooth. Dulce de leche will keep refrigerated in an airtight container for 2 weeks.
  • 02
  • Preheat oven to 180C. Whisk eggs and sugar until pale (7-10 minutes), add butter, flour, baking powder and 125ml chilled water and beat until combined (3-5 minutes). Stir in almond meal and lemon rind. Pour into a buttered, lightly floured 20cm-diameter spring-form cake tin and bake until golden and a skewer withdraws clean (45-50 minutes). Cool in tin for 20 minutes then turn out onto a wire rack to cool completely.
  • 03
  • Once cooled, dust heavily with icing sugar (using stencil if desired), slice and serve with warm dulce de leche. Cake will keep, stored in an airtight container, for 3 days, but is best eaten on the day of making.

Note Traditionally, this cake is decorated with the Cross of St James stencilled in icing sugar. 


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jun 2014

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