Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Okonomiyaki with sticky soy pork belly

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

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
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jun 2009

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×