Gourmet Fast app

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

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Top 10 Melbourne Restaurants 2014

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

Little rhubarb meringue pies


You'll need

  Filling 700 gm rhubarb, cut into1.5cm pieces 300 gm brown sugar 2 vanilla beans, scraped seeds only 1 orange, juiced 1 lemon, juiced   Brown sugar pastry 100 gm soft butter 100 gm brown sugar 2 eggs 270 gm plain flour   Italian meringue 110 gm (½ cup) caster sugar 55 gm (¼ cup) golden caster sugar 2 eggwhites

Method

  • 01
  • For brown sugar pastry, beat butter and brown sugar, using an electric mixer for 5 minutes or until pale, then add eggs and beat to combine. Add flour, beat until just combined, turn onto a lightly floured work surface, form into a disc, wrap in plastic wrap and refrigerate for 2 hours.
  • 02
  • Meanwhile, rinse rhubarb in a colander and transfer to a heavy-based saucepan. Add brown sugar, vanilla seeds and juices and stir over medium heat until sugar dissolves. Bring to the boil, reduce heat to medium and cook for 12-15 minutes or until rhubarb is soft and liquid is reduced. Set aside until required.
  • 03
  • Preheat oven to 180C. Roll pastry on a lightly floured surface to 2mm thick and use to line six 7.5cm-diameter x 4cm-deep pie pans (see note), trim edges and refrigerate for 30 minutes. Line pastry-lined pans with baking paper, weigh down with pastry weights or rice and bake blind for 10 minutes, then remove paper and pastry weights and bake for another 10 minutes or until golden and crisp. Cool for 5 minutes in pans, then remove from pans and place on a baking tray. Spoon warm rhubarb mixture into pastry cases and set aside.
  • 04
  • For Italian meringue, combine sugars and ¼ cup water in a heavy-based saucepan and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 115C on a sugar thermometer, then remove from heat. Meanwhile, using an electric mixer, whisk eggwhites until soft peaks form, then, with motor running, slowly add hot syrup and whisk for 5 minutes. Spoon meringue over rhubarb, forming into peaks. Place pies under a hot grill for 2-3 minutes or until meringue is golden or use a blowtorch to brown meringue lightly. Serve immediately with remaining rhubarb passed separately.

Note If you're unable to find pie pans of this measurement, use individual fluted tart cases instead (they'll hold less filling).


At A Glance

  • Serves 6 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

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 6 people

Drink Suggestion

Late-harvest riesling.

Featured in

Jun 2007

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

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.