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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

New cruises 2017

Cue the Champagne.

Neil Perry pulls out of haute cuisine and closes Eleven Bridge

Sydney’s Eleven Bridge to close. For real this time. Sort of. Again.

Apple desserts

Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Tiramisù


You'll need

4 eggs, separated 100 gm caster sugar 265 ml Marsala 500 gm mascarpone 250 ml (1 cup) espresso, cooled To serve: Dutch-process cocoa powder To serve: shaved dark chocolate   Savoiardi 4 eggs, separated 150 gm (2/3 cup) caster sugar 1 tsp vanilla extract 75 gm (½ cup) plain flour, sifted

Method

  • 01
  • For savoiardi, preheat oven to 180C. Using an electric mixer, whisk egg yolks, ¼ cup sugar and vanilla until pale and creamy. In a separate bowl, whisk eggwhites and a pinch of salt until soft peaks form, then slowly add remaining sugar and beat until stiff and glossy. Fold through yolk mixture to just combine, sift flour over and fold until just combined. Using a piping bag fitted with a 2cm nozzle, pipe 7cm-long fingers spaced 2cm apart onto lightly greased and baking paper-lined oven trays, dust with sugar and bake until golden (10-15 minutes). Transfer paper with biscuits to a wire rack to cool. Store in an airtight container between layers of baking paper for up to one week.
  • 02
  • Whisk egg yolks and sugar in a heatproof bowl over a saucepan of simmering water until pale, add 80ml (1/3 cup) Marsala and whisk until tripled in volume and mixture holds a ribbon (8-10 minutes). Cool, then fold through mascarpone.
  • 03
  • In a separate bowl whisk eggwhites until soft peaks form, then gently fold through mascarpone mixture.
  • 04
  • Combine espresso and remaining Marsala. Dip 2 savoiardi at a time in espresso mixture and place in the base of each serving glass, top each with ¼ cup of mascarpone mixture, repeat to use up all savoiardi and mascarpone mixture, finishing with a layer of mascarpone mixture. Refrigerate for 3 hours or overnight. Serve dusted with cocoa powder and topped with shaved chocolate.

At A Glance

  • Serves 6 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 6 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.

×