Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Finalists for Regional Restaurant of the Year 2018
27.07.2017

These three restaurants - Fleet, Brae and Igni - might not be in capital cities, but their food is all the more satisfying for the time it takes to travel there.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Twice-baked Roquefort and mushroom soufflé


Twice-baked soufflés are almost completely foolproof and the first stint of baking can be done several hours in advance, making them ideal for entertaining.

You'll need

80 gm butter, coarsely chopped 1 garlic clove, finely chopped 300 gm Swiss brown mushrooms, trimmed and halved 350 ml milk 2 golden shallots, finely chopped 60 gm plain flour 4 eggs, separated 2 tbsp finely chopped flat-leaf parsley 200 gm Roquefort, coarsely crumbled 480 ml pouring cream 1 cup (loosely packed) mixed herbs, such as chervil sprigs, tarragon leaves, chives batons and flat-leaf parsley leaves 30 ml olive oil 15 ml Champagne vinegar

Method

  • 01
  • Preheat oven to 180C. Melt 30gm butter in a small saucepan with garlic, season to taste. Divide mushrooms evenly between two baking-paper-lined oven trays, drizzle with butter mixture, season to taste. Place one tray of mushrooms in oven, roast until tender (10-15 minutes). Process in a food processor until finely chopped and set aside. (Reserve remaining tray of mushrooms to serve.)
  • 02
  • Meanwhile, bring milk to the simmer in a saucepan over medium heat and keep warm. Melt remaining butter in a separate saucepan over medium heat, add shallot and stir occasionally until soft (2-3 minutes). Stir in flour and stir continuously until sandy-coloured (1-2 minutes). Gradually whisk in warm milk, whisking continuously until smooth. Bring to the boil, reduce heat to low-medium and stir occasionally until thick and smooth (4-5 minutes). Remove from heat, stand for 5 minutes, beat in egg yolks and finely chopped mushroom mixture, season to taste. Add parsley and fold in 80gm Roquefort without breaking down cheese. Whisk eggwhites until firm peaks form, fold into Roquefort mixture, then spoon into six 250ml-capacity buttered and floured metal dariole moulds. Place in a roasting pan, fill pan halfway up sides of moulds with hot water, bake until risen and golden (15-20 minutes). Remove from water bath, invert each soufflé into a small shallow buttered ovenproof bowl and set aside until required.
  • 03
  • Just before serving, divide cream among soufflés, drizzling over and around. Scatter over remaining Roquefort and bake until cream is bubbling and soufflés are golden (10-15 minutes). Roast reserved mushrooms while soufflés are cooking.
  • 04
  • Combine roast mushrooms, herbs, olive oil and vinegar in a bowl, season to taste and serve immediately alongside soufflés.

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

Drink Suggestion

Juicy, fruity red Beaujolais.

Featured in

Jul 2009

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×