The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Sheep's milk yoghurt panna cotta


This dessert is set with just enough gelatine to make it melt in your mouth. If your strawberries are already sweet, don't add any sugar; just crush them with a fork. You'll need to begin this recipe a day ahead.

You'll need

300 ml pouring cream 260 gm sheep’s milk yoghurt 2 tbsp honey 3 gelatine leaves (gold strength), softened in cold water 200 gm strawberries, hulled and thinly sliced 1 tbsp caster sugar   Hazelnut biscuits 50 gm hazelnuts 125 gm unsalted butter, coarsely chopped 100 gm sugar 1 egg 250 gm plain flour, sifted

Method

  • 01
  • Whisk cream and yoghurt in a large bowl until smooth, set aside.
  • 02
  • Bring honey to a simmer in a small saucepan. Squeeze excess water from gelatine, add gelatine to honey and stir to dissolve. Stir honey mixture through yoghurt mixture, then divide among four 150ml-capacity dariole moulds. Refrigerate until set (6 hours-overnight).
  • 03
  • Meanwhile, for hazelnut biscuits, preheat oven to 180C. Spread hazelnuts on an oven tray and roast until golden (4-5 minutes), rub with a tea towel to remove skins, cool slightly, then process in a food processor until coarsely ground. Beat butter, sugar and a pinch of salt in an electric mixer until smooth, add egg, beat to combine. Scrape down sides of bowl, add flour and hazelnuts, then mix on low speed until incorporated. Shape dough into a disc, wrap in plastic wrap and refrigerate for at least 2 hours. Roll out dough on a lightly floured surface to 5mm thick and cut out circles with an 8cm-diameter cutter. Place on an oven tray lined with baking paper, bake until golden (8-10 minutes). Cool slightly on tray, then transfer to a wire rack to cool completely (10-20 minutes). Biscuits will keep, stored in an airtight container, for up to1 week. Makes about 12 biscuits.
  • 04
  • Combine strawberries and sugar in a small saucepan, stir over low heat until syrupy (1-2 minutes), cool to room temperature. Dip bases of panna cotta moulds in warm water, turn out onto biscuits and serve with strawberries and syrup.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

Frothy, young moscato.

Featured in

Sep 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.

×