GT party hamper

Our first-ever Christmas hamper is available for ordering now. Here's how to get yours.

Subscribe to Gourmet

Subscribe to the print version and you’ll go into the draw to win a brand new luxury Audi Q5, valued at more than $75,000.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spinach and goat’s cheese soufflé with salad

You'll need

3 garlic cloves, finely chopped 120 gm (½ cup) crème fraîche 1 tsp thyme leaves 1 cup green onion, finely chopped 500 gm spinach, leaves picked and rinsed 4 tbsp unsalted butter, plus extra to grease dish 35 gm (¼ cup) plain flour 250 ml (1 cup) milk 200 gm (1 cup) fresh goat’s cheese, crumbled 40 gm (½ cup) freshly grated parmesan 5 egg yolks, separated To serve: green salad


  • 01
  • Preheat oven to 200C. Combine garlic, crème fraîche, thyme and green onion in a saucepan. Cover and cook over low heat for 5 minutes. Set aside.
  • 02
  • Place spinach in a large frying pan over medium heat. Stir for about 4-5 minutes until wilted, adding a little water if necessary, Transfer to a colander and press out moisture with the back of a large spoon. Chop finely and reserve until ready to use.
  • 03
  • Melt butter in a saucepan over medium heat. Stir in flour. Cook for 2-3 minutes, stirring with a wooden spoon, then add milk and whisk for 2-3 minutes or until thickened. Stir in goat’s cheese and parmesan. Add egg yolks, spinach, garlic, onion and crème fraîche mixture and combine well. Season generously with sea salt and freshly ground white pepper and transfer soufflé mixture to a large bowl.
  • 04
  • In another large bowl, whisk egg whites with a pinch of sea salt until they form soft peaks. Add egg whites to the soufflé mix and fold the mixtures together until well combined.
  • 05
  • Grease a 6-cup gratin or soufflé dish and spoon soufflé mixture into dish, making sure it is not overfilled. Bake for 40 minutes or until golden brown and set. Serve immediately with a simple green salad.

At A Glance

  • Serves 4 people
a Heilala Vanilla prize pack!

Win one of 16 Deluxe Bakers Tins prize packs from Heilala Vanilla valued at $120 each!

Read More
a premium drinks pack!

Win one of three Premium Drinks Packs valued at more than $550 each. Find out how here.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Apr 2007

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.