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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.

AA Gill's final column for Gourmet Traveller

We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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."

Sugared citrus cakes


Instead of the more usual syrup, these cakes have a sugary crust. Use any combination of citrus rind and juice you like.

You'll need

125 gm softened butter 220 gm (1 cup) caster sugar Finely grated rind of 1 lemon and 1 ruby grapefruit 2 eggs 150 gm (1 cup) self-raising flour 130 gm (½ cup) sour cream 50 gm ground almonds 60 ml (¼ cup) ruby grapefruit juice To serve: candied lemon or grapefruit peel (optional)   Citrus sugar glaze 140 gm caster sugar 2 tbsp each lemon juice and grapefruit juice

Method

  • 01
  • Preheat oven to 180C. Beat butter, sugar and rinds in an electric mixer until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition and scraping down sides of bowl. Add flour, sour cream, almonds and grapefruit juice and beat until smooth. Divide among 10 buttered and floured 125ml-capacity dariole moulds, smooth tops and bake until risen and golden and centres spring back when lightly pressed with your fingertip (15-20 minutes). Stand in tins for 5 minutes then turn onto a wire rack placed on a tray to cool.
  • 02
  • Meanwhile, for citrus sugar glaze, combine sugar and juices in a bowl and stir to combine and partially dissolve sugar. Spoon over warm cakes and cool completely then top with candied citrus rind, if desired. Cakes will keep for up to 3 days stored in an airtight container.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Apr 2009

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