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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Orange and lemon galaktoboureko


Galaktoboureko is found in all good Greek sweet shops. It consists of layers of filo pastry filled with custard and baked then drenched with syrup. If you like, you can set the custard in the fridge, then cut it into portions and wrap them in filo to make individual parcels.

You'll need

375 gm filo (1 packet) 200 gm butter, melted 800 ml milk 4 eggs 6 egg yolks 110 gm (½ cup) caster sugar 90 gm fine semolina   Vanilla and citrus syrup 400 gm raw caster sugar 1 vanilla bean, split Rind of 1 orange and 1 lemon, removed with a peeler, cut into julienne 2 tbsp orange juice

Method

  • 01
  • Preheat oven to 190C. Lay filo sheets flat and cover with a damp tea towel. Reserve 50gm melted butter and set aside. Working with one piece of filo at a time, and keeping remaining filo covered, brush a filo sheet with melted butter and cover base and sides of half a buttered shallow 25cm x 30cm tin, allowing filo to hang over edges. Brush another filo sheet with butter and line base and sides of remaining half of tin, allowing filo to hang over edges. Repeat until you have used half the filo to line the tin, then set aside.
  • 02
  • Bring milk to the boil over medium heat. Meanwhile, whisk eggs, yolks and sugar in a heatproof bowl, add milk and whisk to combine, then return to pan. Gradually whisk in semolina and reserved melted butter and whisk continuously over medium heat until thickened (5-10 minutes). Cool slightly, then pour into prepared tin, fold in overhanging edges of filo and refrigerate until cooled.
  • 03
  • Meanwhile, for vanilla and citrus syrup, combine sugar, vanilla, rinds and 200ml water in a saucepan, bring to the boil, stirring to dissolve sugar, then add orange juice and set aside.
  • 04
  • Working with one filo sheet at a time, brush remaining filo with melted butter and layer sheets on top of each other until all filo is used. Place prepared filo on top of semolina mixture, press to seal and trim edges with a knife. Score top of filo to the desired serving sizes, then bake until starting to turn golden (15 minutes). Decrease oven to 160C and cook until golden and starting to puff (30 minutes). Pour vanilla and citrus syrup over hot galaktoboureko and cool to room temperature. Galaktoboureko is best made on day of serving.

At A Glance

  • Serves 16 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 16 people

Featured in

Mar 2010

You might also like...

Top 10 peanut butter desserts

recipes

Hentley Farm's kitchener buns

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Dark chocolate-matcha truffles

recipes

Strawberry recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×