Gourmet Fast app

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

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

A Fatter Duck

Just when you thought the move to Melbourne was big enough news...

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Top 10 Melbourne Restaurants 2014

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

Pistachio and orange blossom mirlitons


You'll need

90 gm butter, coarsely chopped 130 gm pure icing sugar, sieved 70 gm pistachios, roasted, peeled and cooled 2 oranges, finely grated rind only (reserve juice for candied orange rind) 35 gm (¼ cup) plain flour 3 eggwhites, lightly beaten 2 tsp orange blossom water   Orange vanilla pastry 100 gm butter, softened 100 gm pure icing sugar, sieved 1 orange, finely grated rind only 1 vanilla bean, scraped seeds only 2 eggs 250 gm (1 2/3 cups) plain flour   Candied orange rind Rind of 1 orange, removed with a peeler, thinly sliced 130 gm caster sugar 3 oranges, juice only 2 tsp orange blossom water

Method

  • 01
  • For orange vanilla pastry, beat butter, icing sugar, orange rind and vanilla seeds in an electric mixer until pale and creamy (2-3 minutes). Add eggs one at a time, beating well and scraping down sides of bowl after each addition. Add flour and a pinch of salt, beat until just combined, then turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate until firm (1½-2 hours). Roll out pastry on a lightly floured surface to 2mm thick and use to line 24 petits four-size tartlet tins (some pastry may be left over). Refrigerate for 30 minutes.
  • 02
  • Meanwhile, for candied orange rind, place rind in a small saucepan of cold water, bring to the boil, drain and repeat twice. Combine sugar, two thirds of the orange juice and 60ml water in a small saucepan. Stir over medium heat to dissolve sugar and bring to a simmer. Add blanched orange rind, bring to the boil, reduce heat to low and simmer, brushing down sides of pan with a wet pastry brush to remove sugar crystals. Cook until rind is translucent (8-10 minutes). Remove from heat, stir in orange blossom water and remaining orange juice and set aside.
  • 03
  • Preheat oven to 200C. Cook butter in a small saucepan over medium-high heat until dark nut brown (3-4 minutes), remove from heat and cool completely.
  • 04
  • Process icing sugar and pistachios in a food processor until finely ground. Transfer to a bowl, add orange rind and flour and stir to combine. Whisk in eggwhites, then cooled butter and orange blossom water. Spoon into prepared tartlet tins and bake on an oven tray until golden and risen (8-10 minutes). Cool on a wire rack and serve topped with candied orange rind and a little orange syrup.

At A Glance

  • Serves 24 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

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 24 people

Drink Suggestion

Eaux de vie de Poire William.

You might also like...

Easy summer recipes

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

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.