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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Anzac biscuits

A classic recipe everyone should have in their repertoire.

Espresso-glazed biscotti


You'll need

40 gm soft, unsalted butter 55 gm (¼ cup) caster sugar 1 tsp vanilla extract 1 egg 100 gm (2/3 cup) plain flour 50 gm hazelnut meal 1 tsp baking powder   Hazelnut praline 75 gm (1/3 cup) caster sugar 30 gm hazelnuts, roasted and peeled   Espresso icing 240 gm (1½ cups) pure icing sugar, sieved 30 ml espresso coffee 30 ml hazelnut liqueur 15 gm butter 1 vanilla bean, scraped seeds only or ½ tsp vanilla bean paste

Method

  • 01
  • For hazelnut praline, combine sugar and ¼ cup of water in a small saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, brush down edges of pan using a pastry brush dipped in water, and cook until dark caramel in colour (4-5 minutes), remove from heat and stir in hazelnuts. Pour onto a lightly oiled oven tray, cool completely, then coarsely chop and set aside.
  • 02
  • Preheat oven to 180C. Using an electric mixer, beat butter and sugar until pale and fluffy, add vanilla and egg and beat until smooth. Stir in milk, hazelnut meal and baking powder and mix until smooth. Transfer mixture to a piping bag fitted with a 1cm-diameter nozzle and pipe 1.5cm-diameter rounds onto baking paper-lined oven trays. Bake until golden (12-15 minutes), cool for 2 minutes.
  • 03
  • Meanwhile, for espresso icing, combine all ingredients in a small saucepan and stir over low heat until smooth and just warm. Add four biscuits at a time to icing and, using a fork, turn to coat, drain excess icing, then place on a wire rack over a tray, put a small piece of hazelnut praline on each and let stand until set. Store in a single layer in an airtight container. Biscotti will keep for up to 1 week.

At A Glance

  • Serves 30 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 30 people

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.

×