The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Strawberry, watermelon and rose jelly with Turkish delight ice-cream

Jellies should wobble on the plate, rather than stand rock-solid. Sometimes larger jellies collapse a little when you turn them out. To avoid this, you can set the jellies in individual moulds or serving glasses. You'll need to begin this recipe 2 days ahead.

You'll need

580 gm white sugar 130 ml dessert wine Juice of 1 lemon and 1 orange 650 gm strawberries (about 2½ punnets), hulled and coarsely chopped 300 gm watermelon, coarsely chopped 1 tbsp rosewater, or to taste 4 gelatine leaves (titanium strength), softened in cold water   Turkish delight ice-cream 800 ml pouring cream 200 ml milk 125 gm strawberries (about ½ punnet), hulled and coarsely crushed 6 egg yolks 170 gm caster sugar 2-3 tsp rosewater, or to taste 80 gm Turkish delight (about 3 pieces), diced, plus extra to serve (optional)


  • 01
  • For Turkish delight ice-cream, bring cream, milk and strawberries just to the simmer over medium heat in a large saucepan. Whisk yolks, sugar and rosewater in a heatproof bowl until thick and pale, add cream mixture, whisk to combine. Return to pan over medium heat, stirring continuously until mixture coats the back of a wooden spoon thickly (3-4 minutes), strain into a bowl over ice, refrigerate until chilled. Freeze in an ice-cream machine according to manufacturer’s instructions, then fold in Turkish delight and freeze until required. Makes about 1.5 litres.
  • 02
  • Combine sugar, wine, juices and 750ml water in a large saucepan, stir over medium- high heat until sugar dissolves, then bring to the boil and cook for 2 minutes. Add strawberries and watermelon, cook until pulpy (4-5 minutes), remove from heat and stand for 15 minutes. Process with a hand-held blender, then transfer to a muslin-lined sieve placed over a large bowl and refrigerate until liquid drains to yield 1 litre (5-6 hours or overnight; don’t press on solids). Discard solids. Add rosewater to strawberry liquid, then transfer 250ml liquid to a small saucepan. Squeeze excess water from gelatine, add to pan and stir to dissolve over low heat. Return gelatine mixture to remaining strawberry liquid, pour into a 1 litre-capacity jelly mould and refrigerate overnight until set.
  • 03
  • To serve, dip mould briefly in hot water, then pull jelly gently away from sides of mould with your fingertips. Invert onto a serving plate and serve with Turkish delight ice-cream and extra Turkish delight, if desired.

At A Glance

  • Serves 8 people
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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Nov 2009

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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