The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Best feta recipes

Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Recipes for the long weekend

Long weekends leave ample time for sharing a home-cooked meal with friends. Take your pick from this selection of slow-cooked roasts, modern side dishes and sweet desserts.

Pickett's Deli & Rotisserie, Melbourne

Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Chicken stir-fried with holy basil and chilli

Footy food recipes

What's a footy match without a meat pie or sausage roll to keep your energy up while you cheer on the home team? Here's our starting line-up of footy-friendly snacks.

Pear and almond mud cakes


You'll need

175 gm dark chocolate (70% cocoa solids), coarsely chopped 75 gm unsalted butter, coarsely chopped 50 ml brandy 75 gm caster sugar 2 eggs, separated 25 gm self-raising flour 20 gm Dutch-process cocoa 70 gm glacé pears, finely chopped 50 gm roasted almonds, coarsely chopped To serve: crème fraîche   Glazed pears 250 gm raw caster sugar 250 ml dessert wine 1 vanilla bean, split and seeds scraped 3 corella pears, halved, cores removed with a melon baller 100 ml pouring cream

Method

  • 01
  • For glazed pears, combine sugar, dessert wine, vanilla bean and seeds and 165ml water in a saucepan, stir over medium heat until sugar dissolves. Add pears, cover with a round of baking paper, weight with a plate. Bring to the simmer, cook until pears are tender (15-20 minutes), set aside in syrup.
  • 02
  • Meanwhile, preheat oven to 180C. Melt chocolate, butter and brandy in a heatproof bowl over a saucepan of simmering water. Stir until smooth, remove from heat, stir in egg yolks. Sift over flour and cocoa, fold through. Whisk eggwhites until soft peaks form, gradually add sugar, whisk until firm peaks form. Fold one-third of eggwhites into chocolate mixture, then fold in remaining eggwhites, glacé pears and almonds. Place 6 greased 5½cm-diameter, 6cm-tall metal ring moulds (see note) or 1-cup-capacity dariole moulds on a baking-paper-lined oven tray. Spoon mixture into moulds, bake until tops are just firm when pressed lightly with a fingertip (12-15 minutes). Cool for 5 minutes, turn out onto plates.
  • 03
  • Meanwhile, transfer 250ml reserved pear liquid to a frying pan, add pears, cut-side down, cook over medium-high heat until caramelised (4-5 minutes). Add 125ml poaching liquid, swirl pan to incorporate, simmer for 2-3 minutes, add cream and cook until syrupy (5-6 minutes). Serve immediately with mud cakes and crème fraîche.

Note Ring moulds are available from specialty kitchenware shops.


At A Glance

  • Serves 6 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
Twenty
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 6 people

Featured in

Jun 2009

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×