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.

Most popular recipes summer 2017

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

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.

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.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Heart-stopping hot chocolate with chocolate marshmallows


Inspired by New York's City Bakery's famous hot chocolate, which is so intense it's served in shots.

You'll need

320 ml milk 320 ml pouring cream 300 gm dark chocolate (64% cocoa solids), finely chopped To serve: chocolate liqueur To serve: Dutch-process cocoa   Chocolate marshmallows 20 gm powdered gelatine 330 gm (2 cups) white sugar 100 ml (2/3 cup) corn syrup (see note) 1 tsp vanilla extract 50 gm Dutch-process cocoa 120 gm (¾ cup) pure icing sugar 70 gm (¼ cup) cornflour

Method

  • 01
  • For marshmallows, place gelatine in the bowl of an electric mixer fitted with a whisk attachment, add 1/3 cup cold water and stand for 10 minutes. Combine sugar, corn syrup and 1/3 cup water in a saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until mixture reaches 121C on a sugar thermometer. With the mixer on low speed, add syrup in a thin steady stream and whisk until combined. Scrape down sides of bowl, add vanilla, increase speed to high and whisk for 8-10 minutes or until thick, white and fluffy. Sieve over 20gm cocoa, whisk and transfer mixture to a baking paper-lined, lightly oiled 17cm-square cake pan, smoothing top and stand overnight. Turn onto a lightly oiled cutting board and cut into squares. Sieve together icing sugar, cornflour and remaining cocoa, then roll marshmallows in cocoa mixture to coat. Marshmallows will keep for up to a week in an airtight container.
  • 02
  • Combine milk and cream in a heavy-based saucepan and bring to a simmer over low heat. Add chocolate and stir continuously until melted and smooth. Divide among heatproof cups, add liqueur to taste, scatter with cocoa and serve with marshmallows.
Note Corn syrup is available from health food stores and supermarkets.

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

Apr 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.

×