Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Australian expats' most-missed hometown favourites

As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Fast summer salads

There's nothing wrong with a simple green salad, but why stop there when you can take a couple extra minutes and make anything from a grilled chorizo with black bean and avocado salad to a lentil and asparagus salad with egg and sumac. Check out our slideshow for some of our best-ever fast salad recipes.

Strawberry layer cake


This decadent cake needs to be started a day ahead for the layers to set and the flavours to infuse. The citrus syrup may also be made ahead, however, the strawberries will need to be sliced on the day.

You'll need

3 punnets strawberries, hulled and sliced 2mm-thick lengthways To serve: snow sugar (see note)   Almond sponge 120 gm blanched almonds 3 eggs 100 gm pure icing sugar, sifted 3 eggwhites 1 pinch cream of tartar 20 gm caster sugar 30 gm plain flour, sifted 25 gm butter, melted   Citrus cream 100 gm thickened cream, at room temperature 250 gm cream cheese, at room temperature ½ tsp each of finely grated lemon and lime rind 120 gm caster sugar 50 ml each of lemon and lime juice 2 leaves gelatine (titanium strength), soaked in cold water   Strawberry salad Rind from ½ each of lemon and lime, cut into julienne 50 gm caster sugar 2 tsp each lemon and lime juice 1 punnet strawberries, hulled and sliced 2mm-thick lengthways

Method

  • 01
  • For almond sponge, preheat oven to 250C. Process almonds in a food processor until finely ground. Using an electric mixer, whisk together whole eggs and icing sugar for 6 minutes or until pale and thick, add ground almond and stir to combine. Meanwhile, in a separate bowl, whisk eggwhites and cream of tartar until soft peaks form, then scatter over caster sugar and beat until smooth and glossy. Sift flour over whole-egg mixture and carefully fold through, then drizzle over melted butter and fold through. Add one-third of eggwhite mixture and carefully fold through to loosen (do not overwork), then fold through remaining eggwhite mixture. Using a spatula, spread batter over a 26cm x 38cm baking paper-lined oven tray and bake for 5-7 minutes or until golden. Cool on tray on a wire rack, then invert onto a sheet of baking paper and, carefully peel baking paper from sponge. Cut sponge into four 23cm x 9cm rectangles and set aside.
  • 02
  • For citrus cream, whisk cream to soft peaks and set aside. Using an electric mixer, beat cream cheese, rinds and 50gm caster sugar until smooth. Meanwhile, combine lemon and lime juice and remaining sugar in a small saucepan and bring to the boil over medium heat. Squeeze excess water from gelatine and add to syrup. Remove from heat, stir until gelatine dissolves and cool slightly. With motor running, pour syrup mixture into cream cheese mixture and beat for 1 minute or until smooth, then gently fold in whipped cream until just combined.
  • 03
  • To assemble cake, line a 10cm x 23cm loaf pan with plastic wrap. Place a sponge rectangle in base of cake pan, spread over one-third of citrus cream, top with one-third of strawberries in overlapping layers, then repeat process twice, finishing with a layer of sponge. Cover with plastic wrap, weight down with food cans and refrigerate for 3 hours or until set.
  • 04
  • Meanwhile, for strawberry salad, combine julienne citrus rind in a small heatproof bowl. Pour enough boiling water over to cover, then drain and repeat. Combine sugar and ¼ cup water in a small saucepan, bring to the boil, add blanched rind and cook over high heat for 1 minute. Remove from heat and cool, then add juices and stir to combine. Combine strawberries and citrus syrup in a bowl and toss gently to mix.
  • 05
  • To serve, dip cake pan into hot water, run a small knife around edges to loosen, then invert onto a platter and remove plastic wrap. Dust cake heavily with snow sugar, arrange a little strawberry salad over top and serve with remaining strawberry salad passed separately.

Note Snow sugar is a confectioner's sugar with a vegetable fat added to prevent the sugar from absorbing moisture from the cake and dissolving. It's available from The Essential Ingredient and specialty food stores.


At A Glance

  • Serves 8 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Nov 2007

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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