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.

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.

Ben Shewry's favourite 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.

Seabourn Encore luxury cruise ship

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

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.

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."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Alfajores payes


Alfajores are shortbread biscuits that are either dusted with icing sugar, or filled with dulce de leche, then stacked and coated in chocolate or white icing. You'll need to begin this recipe a day ahead.

You'll need

300 gm (2 cups) plain flour, sieved 40 gm (¼ cup) pure icing sugar, sieved 250 gm cold unsalted butter, diced ¼ tsp ground cinnamon 400 gm tempered melted dark chocolate (65% cocoa solids), to coat (see note)   Dulce de leche 395 gm canned sweetened condensed milk, unopened

Method

  • 01
  • For dulce de leche, place can of condensed milk in a large saucepan, cover with water. Bring to the simmer over medium-high heat, then cook, covered with a weighted lid, over low heat for 3½ hours. Do not uncover or touch can while it cooks as it may burst. Turn off heat, cool completely in liquid before removing can and opening (1-2 hours; do not open can until completely cold). Transfer caramel to a bowl, add ½ tsp sea salt, stir to combine. Set aside. Dulce de leche will keep, refrigerated in an airtight container, indefinitely.
  • 02
  • Process flour, sugar, butter, cinnamon and ¼ tsp fine salt in a food processor until a dough forms, wrap in plastic wrap and refrigerate to rest and firm (20-30 minutes).
  • 03
  • Meanwhile, preheat oven to 180C. Roll dough to 5mm thick on a lightly floured work surface, then cut into rounds using a 6.5cm-diameter cutter (re-roll scraps). Transfer to baking trays lined with baking paper. Refrigerate until chilled (20-30 minutes). Bake until golden (15-20 minutes), cool for 5 minutes on tray, then transfer to a wire rack to cool completely.
  • 04
  • Spread half of the alfajores with dulce de leche and top with remaining biscuits, then stand on a wire rack lined with baking paper. Brush one half and sides of each with chocolate and stand at room temperature until set (overnight), then turn and brush remaining half and stand until chocolate is set (1-2 hours). Biscuits will keep in an airtight container for four days.

Note For tips on tempering chocolate, see our chocolate tempering masterclass.


At A Glance

  • Serves 15 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 15 people

Featured in

Oct 2009

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.

×