Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Pea and ham soup

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Jammy mandarin and cinnamon buns


You'll need

100 ml lukewarm milk, plus extra for brushing 55 gm (¼ cup) raw caster sugar, plus extra for dusting pan 1 7 gm sachet dry yeast 3 eggs, at room temperature 450 gm (3 cups) plain flour 50 gm very soft butter For dusting: demerara sugar   Mandarin jam 8 mandarins 2 each oranges and lemons 220 gm (1 cup) white sugar 60 ml (¼ cup) orange liqueur   Cinnamon glaze 150 gm pure icing sugar, sieved 30 ml mandarin juice 10 gm butter ¼ tsp ground cinnamon

Method

  • 01
  • For mandarin jam, peel and segment half the mandarins. Remove seeds and reserve. Juice remaining mandarins into a measuring jug and set aside. Peel and segment oranges and lemons over a bowl to catch juices, then squeeze any remaining juice from pulp, reserving seeds. Combine juices to yield 1 cup and pour into a large heavy-based saucepan with sugar. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves. Tie seeds in a small piece of muslin, add to pan with segments and simmer until syrupy (about 30 minutes). Remove seeds, stir in liqueur and cool to room temperature.
  • 02
  • Meanwhile, combine milk, sugar and yeast in the bowl of an electric mixer fitted with a dough hook. Mix on low speed until yeast dissolves. Add eggs and ½ tsp sea salt and mix to combine. Add flour, mix to combine, then add butter and mix until incorporated. Increase mixer speed to medium and knead until dough is smooth and elastic (about 5 minutes). Transfer to a lightly oiled bowl, turn to coat, cover with plastic wrap and stand in a warm place until doubled in size (about 2 hours).
  • 03
  • Preheat oven to 180C. Turn dough onto a floured surface, knock down, roll into a 20cm x 60cm rectangle. Working with the longest side facing you, spread with one-third of the jam, leaving a 3cm border. Roll to form a cylinder, cut into 12 even pieces and place cut-side down in a buttered and sugared 20cm x 30cm cake pan, allowing space for expansion. Cover with plastic wrap and stand in a warm place until doubled in size (30 minutes). Brush with milk, dust with sugar and bake until golden (30 minutes). Turn onto a wire rack and cool.
  • 04
  • Meanwhile, for cinnamon glaze, combine ingredients in a small saucepan and stir over medium heat until smooth (about 2 minutes). Remove from heat, drizzle over buns and serve with jam passed separately.

At A Glance

  • Serves 12 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 12 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×