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 top 20 rieslings
22.02.2017

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.

Recipes by Christine Manfield
21.02.2017

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.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Fig and brandy rice pudding


You'll need to begin this recipe 1 day ahead. 

You'll need

380 gm caster sugar 1 orange, juiced and rind zested 70 ml dark rum 100 gm dried Turkish figs, soaked in cold water overnight, drained and halved 4 egg yolks 1 litre (4 cups) milk 1 vanilla bean, split and seeds scraped 20 gm butter 300 gm (1½ cups) carnaroli rice

Method

  • 01
  • Combine 300gm caster sugar, orange juice and rind, 30ml rum and 1 cup of water in a small saucepan and stir over medium-high heat until sugar dissolves. Add figs, bring to the boil, reduce heat to medium and simmer for 20-25 minutes or until fruit is tender and liquid is syrupy. Set aside and keep warm.
  • 02
  • Meanwhile, whisk egg yolks and remaining sugar together until thick and pale. Set aside until required.
  • 03
  • Combine milk and vanilla bean and seeds in a large saucepan and bring just to the boil, remove from heat and keep warm.
  • 04
  • In a separate saucepan, melt butter over medium heat, add rice and cook for 2 minutes, stirring continuously. Add remaining rum and cook, stirring, for 2 minutes or until rum is evaporated. Add hot milk mixture, a cup at a time, stirring continuously until all milk is absorbed before adding more. When rice is al dente (25-30 minutes), stir in egg yolk mixture and cook for another 2 minutes or until thick. Remove from heat, divide among bowls, spoon over figs and syrup and serve immediately.

At A Glance

  • Serves 6 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 6 people

Featured in

Aug 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.

×