Gourmet Fast app

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

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

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.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Australian expats' most-missed hometown favourites

As we celebrate Australia Day, we ask leading expats about their most-missed hometown flavours and haunts.

Top 10 Melbourne Restaurants 2014

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

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Fast summer salads

There's nothing wrong with a simple green salad, but why stop there when you can take a couple extra minutes and make anything from a grilled chorizo with black bean and avocado salad to a lentil and asparagus salad with egg and sumac. Check out our slideshow for some of our best-ever fast salad recipes.

Steamed pear and ginger pudding


You'll need

300 gm caster sugar 125 ml (½ cup) dessert wine 1 tsp finely grated fresh ginger 2 limes, juiced and rinds finely grated 4 small buerre bosc pears, peeled, cored and quartered 150 gm soft butter 2 eggs 2 tsp ground ginger 2 tbsp finely chopped crystallised ginger 2 tbsp golden syrup 300 gm (2 cups) self-raising flour 250 ml (1 cup) milk To serve: clotted or double cream

Method

  • 01
  • Combine 150gm sugar, dessert wine, fresh ginger and lime juice in a saucepan and stir over medium-high heat until sugar dissolves. Add pears, bring to a simmer and cook for 20 minutes or until pears are just tender. Using a slotted spoon, transfer pears to a bowl and set aside. Bring syrup to the boil and cook for 10-15 minutes or until reduced to 100ml. Pour 20ml of syrup into the base of a buttered and sugared 2 litre-capacity pudding basin and arrange half the pears in base. Add remaining pears to remaining syrup and set aside.
  • 02
  • Using an electric mixer, beat butter and remaining sugar until pale and creamy, add eggs, lime rind, ground and crystallised ginger and golden syrup and beat until incorporated. Add flour and milk alternately and beat until smooth, then spoon over pears in pudding basin, smoothing top and covering closely with a round of baking paper. Cover with a double layer of foil and secure with string. Place in a large saucepan and pour in enough boiling water to come halfway up the sides of the basin. Cover with a lid, bring to the boil over medium-high heat, reduce to a simmer and cook for 2 hours 45 minutes, topping up with extra boiling water when necessary. The pudding is ready when it’s springy to touch.
  • 03
  • To serve, carefully invert pudding onto a serving plate and serve warm with reserved pears and syrup and clotted cream.

At A Glance

  • Serves 6 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

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

Featured in

Aug 2007

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

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.