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.

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.

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.

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."

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.

Most popular recipes summer 2017

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

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.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Mascarpone and coconut cake with mango jelly


You'll need to begin this recipe a day ahead.

You'll need

190 gm butter, softened 110 gm brown sugar 110 gm (¾ cup) plain flour 110 gm desiccated coconut To serve: shaved fresh coconut (optional)   Mango jelly 500 gm (about 3 mangoes) coarsely chopped mango 100 gm caster sugar 20 ml lemon juice 2 leaves of gelatine (titanium strength), soaked in cold water   Mascarpone mousse 750 gm mascarpone 2 tbsp finely grated lemon rind 2 tbsp milk leaves of gelatine (titanium strength), soaked in cold water 4 egg yolks 110 gm (½ cup) caster sugar 25 ml lemon juice

Method

  • 01
  • For mango jelly, combine mango and 1 litre of water in a large saucepan, bring to a simmer over medium heat and cook for 30 minutes or until pulpy and fragrant. Purée using a hand-held blender or food processor, then strain through a fine sieve to yield 400ml, discarding pulp. Combine liquid with sugar in a clean saucepan and stir over medium heat until sugar dissolves. Bring to the boil, remove from heat and stir through lemon juice. Squeeze excess water from gelatine, add to pan and stir to dissolve. Stand until cool.
  • 02
  • Meanwhile, preheat oven to 180C. Cream 140gm butter and 80gm brown sugar until pale and fluffy, add flour and coconut and stir to combine. Press out to a rough 1cm-thick rectangle on a baking paper-lined oven tray and refrigerate for 30 minutes. Bake for 12-15 minutes or until golden, then cool completely. Break up coconut biscuit and process using a food processor until finely ground. Melt remaining butter, add to food processor with remaining sugar and process to combine. Place ring of a 22cm-diameter springform cake pan (do not use base) on a baking paper-lined oven tray. Press coconut mixture into ring and refrigerate for 1 hour.
  • 03
  • For mascarpone mousse, combine mascarpone and lemon rind in a bowl, folding gently (be careful not to split mascarpone). Heat milk in a small saucepan over low heat to just below simmering point. Squeeze excess water from gelatine, add to milk and stir to dissolve. Stand for 5 minutes to cool, then fold gently into mascarpone mixture. Whisk remaining ingredients in a heatproof bowl over a saucepan of simmering water for 5-7 minutes or until thick and pale, then carefully fold through mascarpone mixture. Spoon over crumb base, smooth top and refrigerate for 2 hours or until firm.
  • 04
  • Pour mango jelly over mascarpone mixture and refrigerate overnight or until firm. To serve, remove cake pan ring and scatter cake with shaved coconut.

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
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 8 people

Featured in

Jan 2008

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×