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.

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."

Okonomiyaki with sticky soy pork belly

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

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Autumn dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Cognac and hazelnut affogato

recipes

Strawberry recipes

Crepes with honeyed oranges

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.

×