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 and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Brioche, coconut and caramel ice-cream sandwiches


Brioche, ice-cream and caramel - when we tried this flavour combination at House restaurant in Sydney's Surry Hills, it was love at first taste.

You'll need

3 loaves day-old brioche, thickly sliced, to serve (see note)   Coconut ice-cream 1.15 litres milk 200 gm desiccated coconut 12 egg yolks 400 gm raw caster sugar 500 ml (2 cups) coconut cream   Palm sugar caramel 100 gm coconut palm sugar, shaved 100 gm light palm sugar, shaved 2 tbsp lime juice

Method

  • 01
  • For coconut ice-cream, combine milk and desiccated coconut in a large saucepan over medium-high heat and bring to the simmer, then set aside to infuse (20 minutes). Strain through a muslin-lined sieve over a large saucepan, pressing on the solids and twisting muslin to extract 2 litres milk (discard solids), then bring to the simmer over medium heat. Whisk yolks and sugar in an electric mixer until pale, add milk and stir to combine, then return to pan and stir continuously over medium heat until mixture coats the back of a wooden spoon thickly (5-10 minutes). Strain into a bowl placed over ice, add coconut cream and ¼ tsp sea salt flakes and chill (20 minutes). Freeze in batches in an ice-cream machine, then freeze until required. Makes about 2 litres.
  • 02
  • For palm sugar caramel, combine sugars and 100ml water in a saucepan over high heat and stir to dissolve sugar, then cook until thick (5-10 minutes). Add lime juice and 2 tbsp water and set aside to cool completely. If caramel is too thick, thin to a pouring consistency with a little extra water.
  • 03
  • Serve thickly sliced brioche topped with coconut ice-cream and drizzled with palm sugar caramel.

Note You'll need to order the brioche ahead of time from a good bakery.


At A Glance

  • Serves 18 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 18 people

Drink Suggestion

Old-school creaming soda.

Featured in

Nov 2011

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.

×