The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Mascarpone

Chocolate orange ice-cream balls with almond praline


You will need to begin this recipe 2 days ahead.

You'll need

2 oranges, juice and zested rind only 140 gm caster sugar 600 ml pouring cream 2 tbsp Grand Marnier 7 egg yolks 400 gm dark chocolate (70% cocoa solids), coarsely chopped   Almond praline (optional) 90 gm caster sugar 60 gm slivered almonds, roasted

Method

  • 01
  • Strain orange juice, combine with 90gm sugar and ¼ cup water in a saucepan, bring to the boil and cook for 5-7 minutes until a deep golden colour. Cool.
  • 02
  • Combine cream, milk, orange rind and Grand Marnier in a heavy-based saucepan and bring almost to the boil. Combine egg yolks and remaining sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture. Return mixture to saucepan and stir over low heat until mixture thickens enough to coat the back of a wooden spoon. Do not boil. Remove from heat and strain through a sieve into a bowl and cool. Pour into an ice-cream machine and freeze according to manufacturer’s instructions. When almost churned, add orange syrup and continue churning. Place ice-cream in freezer until required.
  • 03
  • For almond praline, combine sugar and ½ cup water in a saucepan over medium heat and cook for 5-7 minutes until golden, add nuts, pour onto a lightly oiled tray and cool. Place praline in a plastic bag and, using a rolling pin, crush until almost fine. Place in an airtight container until required.
  • 04
  • Using a small ice-cream scooper, scoop ice-cream into small balls and place on a chilled baking paper-lined tray. Freeze overnight, then insert a wooden cocktail fork or toothpick into the top of each ball and return to freezer for 3-4 hours or until firm.
  • 05
  • Melt chocolate in a heat-proof bowl over a saucepan of gently simmering water. Remove from heat and cool slightly. Place a second baking-paper lined tray in freezer. Working quickly, dip ice-cream balls one at a time into cooled chocolate, shaking off excess, then scatter with crushed praline and add to tray in freezer. Freeze for 2-3 hours or until set hard. Serve immediately from freezer.

At A Glance

  • Serves 30 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 30 people

Featured in

Dec 2006

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Autumn dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Cognac and hazelnut affogato

recipes

Strawberry recipes

Crepes with honeyed oranges

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×