Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

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.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Toasted sandwich recipes

Whether fancied-up or old-school, the toasted sandwich remains the last word in comfort cooking. Here are a few of our all-time favourites.

Bennelong, Sydney restaurant review

Bennelong is back and better than ever with a definitively Australian menu, stellar crew and fit-out worthy of its architectural origins, writes Pat Nourse.

Classic Italian Recipes

Gochugaru? Nope. Soy sauce? Not here. While there's nothing wrong with the new Italian, sometimes you just feel like a classic. Check out our slideshow for everything from chicken cacciatore to ragu alla Bolognese.

Braised kale with mascarpone polenta

This is a beautifully hearty vegetarian dish, but if you're feeling more carnivorous, you could add some good pork sausage to the mix - squeeze a couple of sausages out of their skins, break into chunks and add to the pan when the onion is almost cooked.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

Burnt orange marmalade soufflé


You'll need

120 ml eggwhite (about 4) 1½ tbsp caster sugar, plus extra for dusting For greasing: butter   Burnt orange marmalade 500 ml (2 cups) unstrained, freshly squeezed orange juice (about 5 oranges), pips reserved Rind of 1½ oranges, cut into julienne 400 gm raw caster sugar 20 ml Grand Marnier, plus extra to thin   Grand Marnier cream 125 ml (½ cup) pouring cream 2 tbsp pure icing sugar, sifted 1 tbsp Grand Marnier

Method

  • 01
  • For burnt orange marmalade, combine orange juice, rind, reserved pips and 500ml water in a saucepan. Bring to the boil, then reduce heat to low and cook until rind is soft and liquid is reduced to 500ml (45 minutes-1 hour). Add sugar, cook over low-medium heat until marmalade is thick and starting to catch on the base of the pan a little, stirring only if marmalade becomes too dark; this gives it a caramelised flavour (10-15 minutes). Set aside to cool, then stir through Grand Marnier, adding more if necessary to thin to marmalade consistency. Makes about 300ml. Marmalade will keep refrigerated in an airtight container for up to three weeks.
  • 02
  • Preheat oven to 220C. Butter four 200ml-capacity ovenproof ramekins and dust with sugar. Whisk eggwhite in an electric mixer until soft peaks form, then gradually add sugar, whisking continuously until glossy. Add 2 tbsp marmalade, fold until just combined, do not overwork. Spoon into ramekins, level tops with a spatula and run your finger around edge of ramekin to clean edges. Place on an oven tray and bake until risen and golden (5-10 minutes).
  • 03
  • Meanwhile, for Grand Marnier cream, whisk ingredients in a bowl until soft peaks form, then transfer to a serving bowl. Serve soufflés straight from the oven with cream and extra marmalade to the side.

At A Glance

  • Serves 4 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a KitchenAid prize pack!

Win more than $2400 worth of KitchenAid products in our latest competition. Get in quick!

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 4 people

Featured in

Jul 2009

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

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

×