The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

The most popular spring recipes of 2016

From fast stir-fries to decadent chocolate desserts, take inspiration from spring's most popular salads, roasts and more in 2016.

Prosecco and peach jelly with mascarpone and pandoro


These flavours are amazing together - sweet fragrant peaches, yeasty light pandoro and sparkling jelly with creamy mascarpone. You'll need to begin this recipe a day ahead.

You'll need

To serve: 1 pandoro, dusted with icing sugar (see note) To serve: toasted flaked almonds   Prosecco and peach jelly 1.8 litres prosecco or sparkling wine 250 gm caster sugar, or to taste (see note) 1 vanilla bean, split 6 firm but ripe peaches, bases scored 10 titanium-strength gelatine leaves, softened in cold water for 5 minutes   Mascarpone cream 300 gm mascarpone 300 gm crème fraîche 300 ml thickened cream 40 gm (¼ cup) pure icing sugar Scraped seeds of ½ vanilla bean

Method

  • 01
  • For prosecco and peach jelly, bring prosecco, sugar and vanilla to the simmer in a large saucepan over medium heat, stirring to dissolve sugar. Add peaches, cover with a piece of baking paper and weight with a small plate, then poach until peaches are just tender (5-10 minutes). Drain with a slotted spoon and set aside on a plate to cool slightly, then peel, cut into wedges and refrigerate until required. Bring poaching liquid to the simmer over medium-high heat, then squeeze excess moisture from gelatine, add to liquid and stir to dissolve. Strain through a fine sieve, set aside to cool slightly, transfer to a 1.5-litre glass bowl, refrigerate until set (6 hours-overnight), then place peaches over jelly.
  • 02
  • For mascarpone cream, whisk ingredients in a bowl to soft peaks, then spoon mixture over peaches.
  • 03
  • To serve, scatter with flaked almonds and serve with pandoro to the side.

Note Pandoro is a yeasted cake available from Italian delicatessens. Prosecco varies in sweetness, so vary the amount of sugar you use in the jelly according to your taste.


At A Glance

  • Serves 10 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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Featured in

Dec 2011

You might also like...

New Christmas recipes

recipes

Scottish Eggnog

Christmas mains, sides and drinks

recipes

Seafood paella with alioli

Caponata tartlets

recipes

Christmas roasts

Christmas fruit ice-cream

recipes

Panettone

Miso-cured beef with sesame rice and pickled ginger

recipes

Christmas in July recipes

Spiced nuts

recipes

conversion tool

 
get the latest news

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

×