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.

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.

Fast autumn dinners

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

New cruises 2017

Cue the Champagne.

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.

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.

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.

Pistachio ice-cream cake with red summer berries


A frozen dessert is a great finish to a Christmas meal. The ice-cream cake can be unmoulded and returned to the freezer ahead of time so it's all ready to serve.

You'll need

750 gm (3 punnets) strawberries, sliced 375 gm (3 punnets) raspberries To serve: slivered pistachios (see note)   Pistachio ice-cream 150 gm pistachios, coarsely chopped (see note) 260 gm caster sugar 650 ml milk 8 egg yolks Finely grated rind of ¼ orange 330 ml pouring cream   Raspberry syrup 250 gm frozen raspberries 55 gm (¼ cup) caster sugar

Method

  • 01
  • For pistachio ice-cream, process 100gm pistachios with 65gm sugar in a small food processor until finely ground, set aside. Bring milk to the simmer in a saucepan over medium-high heat, then add pistachio mixture. Meanwhile, whisk yolks and remaining sugar in an electric mixer until pale. Add milk mixture, whisk to combine, return to pan with orange rind and stir over medium heat until mixture coats the back of a spoon thickly (8-10 minutes). Add cream and remaining pistachios, transfer to a bowl placed over ice, stir occasionally until chilled, then freeze in an ice-cream machine. Spoon into a chilled 1-litre mould (you may have a little ice-cream left over), freeze until required.
  • 02
  • Meanwhile, for raspberry syrup, combine frozen raspberries and sugar in a heatproof bowl, cover with plastic wrap, place over a saucepan of simmering water and cook until syrupy (1 hour). Strain through a fine sieve (don’t press on solids) and set aside to cool completely, then refrigerate until required.
  • 03
  • To unmould ice-cream cake, dip mould briefly in hot water and invert onto a serving tray. Scatter with some strawberries, raspberries and pistachios to decorate, and serve with syrup and remaining fruit.

Note Slivered pistachios are available from Pariya Food. In choosing whole pistachios for the ice-cream, look for nuts with a bright green colour, which will lend an attractive tint to the dessert.


At A Glance

  • Serves 12 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 12 people

Featured in

Dec 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.

×