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.

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Pea and ham soup

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

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.

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?

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.

Business class: Melanie Grant

Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.

Malt beer floating islands with macadamia and chocolate wheat cream

"I'd love to finish every meal with Rockpool's floating island. Can we have the recipe?"
Alex Hunt, Cammeray, NSW

To request a recipe, email 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

125 gm eggwhites (about 4) 50 ml dark ale, such as Irish stout 30 gm caster sugar, plus extra for dusting   Macadamia and chocolate wheat cream 55 gm (¼ cup) farro (see note) 175 ml pouring cream ½ tsp liquid glucose 1/3 titanium-strength gelatine leaf, softened in cold water for 5 minutes 55 gm Valrhona Kalingo chocolate (65% cocoa solids; see note), finely chopped 55 gm Valrhona Jivara chocolate (40% cocoa solids; see note), finely chopped 75 ml milk, warmed 25 gm macadamia nuts 25 gm pure icing sugar   Speculoos biscuits 90 gm unsalted butter, softened 35 gm brown sugar 30 gm caster sugar ½ tsp honey 75 gm (½ cup) steamed bun flour (see note) 50 gm (1/3 cup) plain flour 1/8 tsp bicarbonate of soda


  • 01
  • For wheat cream, preheat oven to 180C. Roast farro on an oven tray, stirring once, until golden (8-10 minutes). Cool briefly, then place in a small saucepan over medium heat with cream and heat, stirring continuously, until mixture reaches 85C (2-3 minutes). Set aside to infuse for 20 minutes. Strain into a saucepan, add glucose, and stir over medium heat until it reaches 90C (2-3 minutes). Squeeze excess water from gelatine and add to cream with chocolates, turn off heat and stir gently until smooth (2 minutes). Add milk, place in a bowl over iced water and cool, stirring occasionally. Reduce oven to 160C. Roast macadamias until golden (8-10 minutes). Cool briefly, then process with icing sugar and a pinch of salt in a small food processor to a smooth paste. Stir 1-2 tbsp into sauce just before serving.
  • 02
  • For biscuits, beat butter, sugars, honey and tsp fine sea salt in an electric mixer until pale. Sift in flours and bicarbonate of soda, mix to combine, then roll between sheets of baking paper to 15cm x 20cm. Chill until firm (30-40 minutes). Cut out 2.5cm rounds, place on a baking tray lined with baking paper and bake until golden (6-7 minutes).
  • 03
  • Increase oven to 200C. Butter six 125ml metal dariole moulds and dust with caster sugar. Whisk eggwhites and ale in an electric mixer to combine, then gradually add sugar and whisk until stiff peaks form. Transfer to a piping bag (no nozzle), pipe into moulds and smooth tops. Place in a roasting pan lined with a tea towel, pour in boiling water to halfway up sides of moulds and bake until puffed and golden (6-8 minutes). Remove from bath, cool to room temperature, then refrigerate until chilled (1-2 hours).
  • 04
  • Turn floating islands out onto a foil-lined tray, scatter tops evenly with caster sugar and caramelise with a blowtorch. Spoon chocolate cream onto plates, place an island on each, and serve with biscuits.

Note The Rockpool kitchen serves these with a toasted-oat ice-cream. The recipe makes more biscuits than you'll need here, but they keep for two weeks. Farro is a wheat grain available from select delicatessens and Italian grocers. Valrhona chocolate is available from select delicatessens. Steamed bun flour is available from select supermarkets and Asian food stores.

At A Glance

  • Serves 6 people
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 people

Featured in

Sep 2015

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

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


conversion tool

get the latest news

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