Gourmet Fast app

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

Subscribe to Gourmet

Subscribe this month and receive a copy of the Agrarian Kitchen cookbook by Rodney Dunn. Hurry, offer ends February 22.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Recipes for big cuts

Go big this season with cuts large enough to feed a crowd: legs of lamb, sides of beef, suckling pigs, and whole fish. The pineapple jerked pork neck with crushed pineapple relish and black bean and rice salad is calling your name...

Bali's best local food

You haven’t eaten on Indonesia’s most popular island until you’ve explored the rich, bold flavours found in the traditional warungs. Bali insider Maya Kerthyasa takes us on a tour of the best.

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.

Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

Pavlova Recipes

Everyone loves a pav. Here are some of our favourite recipes.

Top 10 Melbourne Restaurants 2014

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

Kung Pao chicken

"I'm a longtime GT subscriber and fan. My fiance is obsessed with the Kung Pao chicken from Mr Wong in Sydney. He keeps trying to replicate it every time he goes near the kitchen. The results haven't been too bad, but he isn't happy with them, which means further experimentation. Would you please ask for the recipe so we can move on to something else?" Jules Clancy, Cooma, NSW REQUEST A RECIPE To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

Fast summer salads

There's nothing wrong with a simple green salad, but why stop there when you can take a couple extra minutes and make anything from a grilled chorizo with black bean and avocado salad to a lentil and asparagus salad with egg and sumac. Check out our slideshow for some of our best-ever fast salad recipes.

Chocolate eggs


This recipe makes about 18 of each type of Easter egg.

You'll need

  Milk chocolate eggs filled with caramel 220 gm (1 cup) caster sugar ½ cup pouring cream 225 gm milk chocolate melts, melted 12-hole (2 tsp-capacity) plastic Easter egg mould tray   White chocolate eggs filled with Turkish delight 225 gm white chocolate melts, melted 180 gm rose-flavoured turkish delight, cut into 1cm pieces 12-hole (2 tsp-capacity) plastic Easter egg mould tray   Dark chocolate eggs filled with hazelnut and rum-soaked raisin ganache 40 gm (¼ cup) raisins, coarsely chopped 40 ml rum 1/3 cup pouring cream 150 gm dark couverture chocolate, coarsely chopped 35 gm (¼ cup) roasted hazelnuts, coarsely chopped 225 gm dark chocolate melts, melted 12-hole (2 tsp-capacity) plastic Easter egg mould tray

Method

  • 01
  • For milk chocolate eggs, place sugar and 2 tbsp water in a heavy-based saucepan, stir continuously over low heat for 2 minutes or until the sugar dissolves, then increase heat to medium-high and cook until golden. Remove pan from heat and, taking care as mixture will spit, carefully add cream and stir until combined. Transfer caramel to a bowl and stand until cooled.
  • 02
  • Place a spoonful of melted chocolate into each hole and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with caramel, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.
  • 03
  • For white chocolate eggs, place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Place a piece of turkish delight into each egg half, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep in an airtight container in a cool, dark place for up to 5 days.
  • 04
  • For dark chocolate eggs, place raisins in a small bowl, pour in rum and stand for 30 minutes. Heat cream in a small saucepan until it just comes to the boil, then pour over chopped chocolate in a bowl and stir until chocolate has melted. Add raisins, soaking rum and hazelnuts and stir to combine. Place ganache in the refrigerator until firm.
  • 05
  • Place a spoonful of melted chocolate into each hole of Easter egg mould tray and, using the back of a spoon, spread to coat thinly, leave to set, then carefully turn out onto a tray and repeat twice more. Fill each egg half with ganache, brush edges with a little remaining melted chocolate, then press 2 halves together to join and leave to set. Easter eggs will keep, refrigerated, in an airtight container for up to 1 week.

This recipe is from the March 2005 issue of Australian Gourmet Traveller.


At A Glance

  • Serves 18 people
GT
reader dinner

Join us for a very special reader dinner with The River Café's co-founder Ruth Rogers who's headlining the Melbourne Food & Wine Festival.

Read More
Win
one of ten dinners at Kazbah!

Win one of ten $200 vouchers to eat at Kazbah restaurant in New South Wales and Queensland. Get in quick!

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 18 people

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

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.