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.

Six fantastic autumn salads

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

Oter opens on Flinders Lane

Former Pei Modern chef Florent Geradin opens a new Melbourne wine bar in the space previously occupied by Yu-u.

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.

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.

Rich chocolate cake


Rich, dense and fudgy, this cake is for the serious chocolate lover. It's best served at room temperature, however, it can be stored in the refrigerator if made ahead. Drizzle with melted chocolate before serving.

You'll need

390 gm dark chocolate (70% cocoa solids), coarsely chopped 175 gm butter, softened 100 gm raw golden caster sugar 5 eggs, separated 80 gm sifted plain flour 80 ml (1/3 cup) Tuaca (see note) Pinch cream of tartar   Ganache 300 ml pure cream (45% fat) 200 gm dark chocolate (70% cocoa solids), coarsely chopped

Method

  • 01
  • Grease and line an 18cm-diameter springform cake pan, then grease baking paper base, dust with flour and shake pan to remove excess.
  • 02
  • Melt 300gm chocolate in a heatproof bowl over a pan of simmering water and set aside.
  • 03
  • Preheat oven to 160C. Using an electric mixer, beat butter and sugar for 5 minutes or until pale and creamy. With motor running, add egg yolks, one at a time, beating briefly between each addition to incorporate. Add flour, beat to combine, add Tuaca and half the melted chocolate. Beat until half incorporated, then fold through remaining chocolate.
  • 04
  • In a separate bowl, whisk eggwhites with cream of tartar until soft peaks form. Fold one-third of eggwhites through chocolate mixture to loosen, then fold through remaining eggwhite, taking care not to overwork. Spoon mixture into prepared pan and bake in centre of oven for 1 hour or until a skewer inserted withdraws clean. Cool completely in pan on wire rack, then remove sides of pan and invert onto a cake stand.
  • 05
  • For ganache, bring cream just to the boil in a saucepan. Remove from heat, add chocolate, stand for 5 minutes or until chocolate melts, then stir until glossy and smooth. Transfer to a plastic container, cover closely with plastic wrap to prevent a skin forming, stand for 1 hour, then refrigerate for 45 minutes or until firm yet still pliable. Remove ganache from refrigerator and stir until smooth. Using a small offset spatula (see note), coat sides and top of cake evenly with ganache. (Dip spatula into a jug of boiling water, wiping excess water from spatula, to spread ganache evenly.)
  • 06
  • Meanwhile, melt remaining chocolate in a heatproof bowl over a pan of simmering water. Remove from heat, cool slightly, then, using an offset spatula, smooth chocolate in a circular motion towards the edges allowing chocolate to just spill over the edges. Serve immediately.

Note Tuaca is an Italian liqueur made from brandy with citrus and vanilla accents. It's available from speciality liquor stores. If unavailable, substitute with brandy or whisky. An offset spatula has a blade that dips away from the handle at an angle and is perfect for icing cakes. Available from kitchenware stores.


At A Glance

  • Serves 8 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 8 people

Featured in

Dec 2007

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

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

×