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.

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."

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.

Pavlova Recipes

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

Fast and fabulous recipes

Fast, fresh and fabulous – what’s not to like? Here's a preview of the recipes in our February 2015 issue.

Top 10 Melbourne Restaurants 2014

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

Classic Australian recipes

From barbecued prawns and party pies to lamingtons and Pavlova, these are ten Australian classics you can really sink your teeth into.

Deep-dish apple, pear and vanilla pies with crisp sage and brown butter ice-cream


It's a good idea to use two kinds of apple with the pear in this pie recipe because Granny Smiths can be too tart on their own.

You'll need

800 gm royal gala apples, finely chopped 600 gm Granny Smith apples, finely chopped 5 buerre Bosc pears, finely chopped 200 gm raw caster sugar 1 lemon, juice only 2 vanilla beans, scraped seeds only 35 gm (¼ cup) plain flour 1 egg, lightly beaten, for eggwash   Brown butter ice-cream 200 gm cold butter, chopped 500 ml (2 cups) milk 250 ml (1 cup) pouring cream 8 egg yolks 140 gm raw caster sugar   Shortcrust pastry 600 gm plain flour 450 gm cold butter, coarsely chopped   Crisp sage 80 gm cold butter, coarsely chopped 24 sage leaves

Method

  • 01
  • For brown butter ice-cream, heat a saucepan over high heat, add butter and cook until brown and foaming (4-6 minutes), transfer to a heatproof bowl and stand at room temperature until cool (20-30 minutes). Combine milk and half the cream in a large saucepan, bring to the boil. Meanwhile, whisk yolks and sugar in an electric mixer until pale and fluffy (2-4 minutes), add brown butter, whisk to combine, then gradually pour in hot milk mixture, stirring to combine. Return mixture to pan, stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (8-10 minutes). Pour into a heatproof bowl placed over ice, add remaining cream, stir occasionally until chilled (30-40 minutes), then freeze in an ice-cream machine according to manufacturer’s instructions.
  • 02
  • For shortcrust pastry, process flour and butter in a food processor until fine crumbs form, add 120ml cold water, process until dough comes together, then turn onto a lightly floured work surface and lightly knead into a disc. Wrap in plastic wrap and refrigerate until chilled (1 hour).
  • 03
  • Meanwhile, combine apples and pear in a bowl with sugar, lemon juice and vanilla seeds. Stand until sugar dissolves, add flour, toss to combine. Refrigerate until required.
  • 04
  • Preheat oven to 200C. Divide pastry into 12 pieces, roll to 4mm-thick rounds and use half to line six 375ml-capacity ovenproof moulds (see note). Brush inside and edges of pastry with eggwash, divide apple filling among moulds, top with remaining rounds. Trim edges to fit, make indents with fingers to seal edges. Refrigerate pies until chilled (1 hour), transfer to a baking tray, bake until golden and heated through (20-25 minutes).
  • 05
  • Meanwhile, for crisp sage, heat a saucepan over high heat, add butter and cook until foaming (5-10 minutes), then add sage leaves and cook until crisp (1 minute).
  • 06
  • Serve pies with brown butter ice-cream and crisp sage.

Note As this pastry is quite short, you may need to keep the rounds refrigerated until you're ready to use them.


At A Glance

  • Serves 6 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 6 people

Featured in

Jun 2009

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.