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 copy of Nordic Light - offer ends 23 April 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.

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.

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.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Agrumi semifreddo


Agrumi is Italian for citrus fruits, and this semifreddo is fragrant with lemon and orange rind.

You'll need

700 ml milk 425 ml pouring cream 9 egg yolks 180 gm caster sugar Finely grated rind of 2 lemons and 1 orange 425 ml thickened cream   Candied lemon and orange 1 each orange and lemon, thinly sliced 330 gm (1½ cups) caster sugar 1 tbsp orange juice

Method

  • 01
  • For candied lemon and orange, blanch citrus slices three times, changing water each time. Drain well. Meanwhile, bring sugar and 375ml water to the boil in a wide saucepan. Add citrus slices and cook over low heat until translucent (45 minutes-1 hour). Add juice, transfer to a non-reactive container and cool.
  • 02
  • Bring milk and pouring cream just to the boil in a saucepan over medium-high heat.Meanwhile, whisk yolks and sugar in a bowl until pale. Pour milk mixture over yolks then return to pan, stirring over low heat until thick (5-10 minutes). Cool over ice, add lemon and orange rinds, churn in an ice-cream machine until semi-frozen.
  • 03
  • Meanwhile, whisk thickened cream to soft peaks, then fold through semi-frozen mixture. Transfer to a 2-litre rectangular tin lined with plastic wrap, freeze until firm (2-4 hours). Dip in hot water to remove semifreddo, slice and serve with candied lemon and orange.

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
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 10 people

Featured in

Mar 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.

×