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.

OzHarvest opens Australia's first free supermarket

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

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Fifty-four thoughts at Noma Mexico

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

Tarte a la tomate

Make the most of end-of-season tomatoes in this delicious tart - perfect for a picnic spread.

Pear and bay leaf fritters with moscatel batter


The batter will absorb all the wonderful camphor flavours of the bay leaves, partnering beautifully with the sweetness of the pear, but the bay leaves should not be eaten. 

You'll need

  Fritters For deep-frying: vegetable oil 8 small fresh bay leaves 4 small beurre bosc or corella pears, peeled, quartered with stem end intact and cored 75 gm (1/3 cup) caster sugar combined with 1 tsp ground cinnamon To serve: ice-cream or double cream, optional   Moscatel batter 200 gm (1 1/3 cups) plain flour 50 gm caster sugar 1 lemon, finely grated rind 225 ml milk 100 ml moscatel or other sweet, fruity white wine 2 eggwhites

Method

  • 01
  • For moscatel batter, process flour, sugar, lemon rind, milk and wine in a food processor until a thick batter forms, then transfer to a bowl. Using an electric mixer, whisk eggwhites and a pinch of salt until soft peaks form, then fold gently into batter until just combined.
  • 02
  • Heat oil to 180C in a large saucepan or deep-fryer. Dip bay leaves, one at a time, into batter, allowing excess to drip off, then deep-fry in hot oil for 30-40 seconds on each side or until golden. Drain on absorbent paper. Repeat with pear quarters and drain on absorbent paper.
  • 03
  • Serve pear and bay leaf fritters sprinkled with sugar mixture, with ice-cream or double cream, if using, passed separately.

At A Glance

  • Serves 6 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 6 people

Drink Suggestion

NV Mumm de Cramant.

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast summer dinners

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Tequila and sangrita

recipes

conversion tool

 
get the latest news

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

×