Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

White chocolate-espresso parfait sandwiches


You'll need to begin this recipe 2 days ahead.

You'll need

600 ml pouring cream 25 ml espresso coffee 3 pieces of lemon peel 330 gm white chocolate, coarsely chopped   Hazelnut meringue 4 eggwhites 110 gm (½ cup) caster sugar 110 gm (2/3 cup) icing sugar, sieved 50 gm ground hazelnuts 20 gm Dutch-process cocoa, sieved   Espresso caramel 150 gm caster sugar 75 gm liquid glucose (see note) 1 tbsp espresso coffee 40 gm butter, coarsely chopped

Method

  • 01
  • Combine cream, coffee and peel in a saucepan, bring just to the boil over medium-high heat, strain over chocolate in a bowl and whisk until smooth. Cool, whisking occasionally so chocolate doesn’t separate from cream, to room temperature, then refrigerate overnight. The next day, whisk chocolate mixture until soft peaks form.
  • 02
  • For meringues, preheat oven to 100C. Using an electric mixer, whisk eggwhites and a pinch of salt until soft peaks form. With motor running, gradually add caster sugar; whisk until glossy. Using a metal spoon, fold in icing sugar, hazelnut and cocoa. Trace 2 rectangles using a 20cm x 30cm cake pan as a template onto baking paper-lined oven trays. Spread meringue evenly onto rectangles, bake for 40 minutes or until crisp. Cool on trays.
  • 03
  • For caramel, combine sugar, glucose and ¼ cup water in a small saucepan and stir over medium heat until sugar dissolves. Increase heat to medium-high and cook for 5-7 minutes or until dark caramel. Remove from heat, add ¼ cup water and espresso, swirl to combine. Add butter, swirl to incorporate, then cool.
  • 04
  • Place a meringue rectangle, trimming edges to fit, into a 20cm x 30cm baking paper-lined cake pan. Drizzle with half the espresso caramel, top with chocolate mixture and drizzle with remaining espresso caramel. Top with remaining meringue and freeze overnight. Remove, cut into squares using a wet sharp knife and serve immediately.

Note Liquid glucose is available from the baking section of supermarkets and health food 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
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 2007

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.

×