GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you’ll go into the draw to WIN a Scenic 15 day Jewels of Europe river cruise for two people.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

The most spectacular waterways in the world

Whether snaking through clutches of pretty small towns, winding the entire length of countries or docking on the shores of the world’s biggest cities, travelling over water is both relaxing and thrilling.

Igni, Melbourne Review

Aaron Turner has made a triumphant return to the restaurant world and his cooking, at Igni in Geelong, is better than ever.

Six fantastic autumn salads

Autumn is the year's best time for hearty salad. Here are six of our favourites.

Overnight pork shoulder with fennel

There's something super-comforting about cooking overnight - you wake up in the morning to the fragrant dish, ready for a long lazy lunch ahead. Some bread, mustard and a leafy salad are all you need to serve with this beautiful cut, which is ideal for slow-cooking, but a potato or cauliflower puree would also be a welcome addition.

The hot 100 moments in design

From distinguished architectural icons and game-changing gadgets we can’t live without to fashion classics that have become ubiquitous staples and timeless furniture classics – it’s by no means comprehensive, but we’ve narrowed down thousands of contenders and rounded up the most inspiring, visionary and intriguing moments in modern design history.

Lemon recipes

As Beyonce reminded us this week, when life gives you lemons, make lemonade. In celebration of Bey, we slay with lemon sorbetto, lemon meringue pie, lemonade icy poles and everything in between.

Floral recipes for Mother's Day

Why buy flowers for a vase, when you could cook with them instead? Here are 20 eye-catching and delicious floral recipes for Mother's Day.

Greek Easter recipes

From tsoureki to galaktoboureko, consider Greek Easter sorted with some of our favorite Greek dishes.

Passionfruit yo-yos with white chocolate and passionfruit ganache


You'll need

  Yo-yos 180 gm butter, softened 90 gm pure icing sugar 80 ml (1/3 cup) passionfruit juice (see note) 225 gm (1½ cups) plain flour 100 gm (2/3 cup) cornflour   White chocolate and passionfruit ganache 90 ml pouring cream 45 ml passionfruit juice (see note) 2 pieces lemon rind, removed with a peeler 180 gm white chocolate, finely chopped

Method

  • 01
  • For ganache, combine cream, juice and rind in a saucepan and bring just to the boil over medium-high heat. Place chocolate in a bowl, strain over hot cream mixture, whisk until smooth and refrigerate for 4 hours or until thick.
  • 02
  • Beat butter and sugar in an electric mixer until light and fluffy, add juice and combine. Add flours and mix until just combined, then turn onto a floured surface, form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  • 03
  • Preheat oven to 180C. Roll out pastry to 8mm thick and, using a 3cm-diameter cutter, cut rounds from pastry and place on baking paper-lined oven trays. Press scraps into a ball, re-roll and repeat. Bake for 8-10 minutes or until just golden, cool on trays for 5 minutes then transfer to a wire rack to cool completely.
  • 04
  • Spread half the biscuits with a teaspoon each of ganache, sandwich with remaining biscuits and stand until set. Uniced yo-yos will keep for up to 1 week in an airtight container.

Note To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve. Twelve passionfruit yield about 1 cup of juice.


At A Glance

  • Serves 24 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 24 people

Featured in

Mar 2007

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×