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 copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Royal Mail Hotel is changing
28.03.2017

Executive chef Robin Wickens has a stronger influence at the Royal Mail Hotel's upcoming restaurant, slated to open later this year.

Adventuring along America's north-west rivers
28.03.2017

The rivers of America's north-west running through Washington state and Oregon form the arteries of epic landscapes and bold discovery routes. Emma Sloley follows in the wake of Lewis and Clark.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

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.

Fast autumn dinners

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

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

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.

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.

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.

Quince and hazelnut crumble


You'll need

  Quince filling 350 gm caster sugar 200 ml dessert wine 200 ml verjuice Rind and juice of 2 lemons and 1 orange 1 vanilla bean, split and seeds scraped 5 quinces 65 gm brown sugar   Hazelnut crumble 100 gm plain flour 65 gm brown sugar 50 gm ground hazelnuts 30 gm roasted hazelnuts, coarsely chopped 75 gm butter, coarsely chopped 1 tbsp finely grated orange rind To serve: double cream

Method

  • 01
  • Preheat oven to 150C. Combine sugar, dessert wine, verjuice, rinds, half the juice, vanilla bean and seeds with 1 cup of water in a saucepan and stir over medium-high heat until sugar dissolves, then transfer to a small roasting pan. Peel and core four quinces (reserving skins and cores), cut into wedges and add to syrup, cover with baking paper and weigh down with reserved skins and cores. Cover with foil and bake for 4-5 hours or until quince is tender and dark pink. Remove skins, cores and baking paper and discard.
  • 02
  • Using a slotted spoon, transfer quince to a bowl. Peel and core remaining quince, thinly slice using a mandolin and add to cooked quince. Add remaining juices and brown sugar and toss to coat. Divide among a lightly buttered 1 litre-capacity ovenproof dish and set aside. Reserve poaching liquid for another use (see note).
  • 03
  • Increase oven temperature to 180C. For hazelnut crumble, combine flour, sugar, ground and chopped hazelnuts in a bowl, add butter and orange rind and, using fingertips, rub butter into dry ingredients until mixture resembles coarse breadcrumbs. Scatter over quince mixture, piling up slightly in the centre. Place on an oven tray and bake for 45-50 minutes or until bubbling and crumble is golden. Serve with double cream or quince ice (see note).

Note Quince can be cooked up to 2 weeks ahead. For quince ice, combine poaching liquid with ½ cup each of water and buttermilk and freeze in an ice-cream maker according to manufacturer's instructions. Alternatively, freeze in a container for 6 hours, then use a fork to scrape into crystals.


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.

×