The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Ben Shewry's favourtie souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Zabaglione cake with berries


You'll need

1 kg (about 6 punnets) mixed berries, such as strawberries, raspberries and mulberries, to serve For dusting: pure icing sugar   Zabaglione 8 egg yolks 100 gm white sugar 200 ml dry Marsala, plus extra for brushing 2 gelatine sheets (titanium strength), softened in cold water 300 ml thickened cream, whisked to soft peaks, refrigerated   Sponge cake 5 eggs 165 gm (¾ cup) caster sugar 150 gm plain flour 60 gm butter, melted and cooled

Method

  • 01
  • For sponge cake, preheat oven to 180C. Whisk eggs and sugar in an electric mixer until tripled in volume (3-5 minutes). Sift over flour, fold to combine, then fold through butter. Spoon into a buttered and floured 17.5cm x 25cm cake pan and bake until cake springs back lightly when touched and a skewer inserted withdraws clean (15-20 minutes). Cool in pan for 5 minutes on a wire rack, then turn out and cool completely.
  • 02
  • Trim top of sponge flush, then cut horizontally into thirds. From the top slice, cut a round to fit the base of a 1.5 litre plastic wrap-lined flat-based bowl and place in base. Cut another round from sponge to fit top of bowl and set aside. Cut remaining slices vertically into 3cm-wide rectangles and arrange around sides of bowl, leaving a gap between each. Halve remaining sponge rectangles diagonally to form triangles and fit into gaps with pointed ends towards the base. Brush prepared sponge lining with Marsala and set aside.
  • 03
  • For zabaglione, place egg yolks and sugar in a heatproof bowl and whisk until thick and creamy (5-10 minutes). Place bowl over a saucepan of simmering water, then add the Marsala and whisk until mixture is very thick and holds a ribbon (10-15 minutes). Squeeze excess water from gelatine and whisk into egg mixture until dissolved. Remove from heat and place over ice, whisking occasionally until chilled (10-20 minutes), then gently fold through cream and spoon into cake-lined mould. Trim edges of sponge flush with zabaglione. Place reserved sponge round on top. Brush with Marsala, cover with plastic wrap and refrigerate until set (6 hours-overnight). Serve cake topped with berries and dusted with icing sugar.

At A Glance

  • Serves 8 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 8 people

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

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

×