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 before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

2017 Australian Hotel Awards: The Finalists

This year's finalists across 11 different categories include established and new hotels, all with particular areas of excellence. Stay tuned to find out which hotels will take the top spots when they're announced at a ceremony at QT Melbourne on Wednesday 24 May, and published in our 2017 Australian Hotel Guide, on sale Thursday 25 May.

Chorizo recipes

Where would Spanish cuisine be without the chorizo? This versatile smallgood lends its big flavours to South American stews, soups, and salads, not to mention the ultimate hot dog. Let the sizzling begin.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Hunter Valley NSW travel guide

Our guide to the best of the region.

Pea and ham soup

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Cinnamon pancakes with whipped maple butter and candied walnuts


If you love a sweet-meets-savoury combo, these pancakes are great with crisp fried bacon.

You'll need

120 gm unsalted butter, slightly softened and coarsely chopped 450 ml milk 50 gm raw caster sugar 3 eggs, separated Large pinch of cinnamon 380 gm self-raising flour Pinch of cream of tartar For dusting: icing sugar, sieved   Candied walnuts 100 gm walnuts 220 gm (1 cup) caster sugar   Whipped maple butter 200 gm softened butter 175 gm (½ cup) maple syrup, plus extra to serve Large pinch of cinnamon

Method

  • 01
  • For candied walnuts, preheat oven to 180C. Roast walnuts on an oven tray until golden (3-5 minutes). Meanwhile, bring sugar and 80ml water to the simmer in a small saucepan over medium heat, stir until sugar dissolves and brush down sides of pan with a wet pastry brush to remove any sugar particles. Increase heat to high and cook until caramel (5-10 minutes). Add walnuts, stir to coat, transfer to an oiled tray and set aside to cool (10-15 minutes).
  • 02
  • For whipped maple butter, beat butter in an electric mixer until light and fluffy, gradually add maple syrup, beating well after each addition, then stir through cinnamon. Place spoonfuls onto a tray lined with baking paper and refrigerate until semi-firm (15-25 minutes).
  • 03
  • Melt half the unsalted butter in a small saucepan over high heat, then cook until just golden (2-3 minutes). Cool slightly.
  • 04
  • Meanwhile, reduce oven to 160C. Whisk milk, sugar, yolks, cinnamon and a large pinch of salt in a large bowl to combine. Whisk in melted butter, then sieve over flour and fold in until just combined.
  • 05
  • Whisk eggwhites with cream of tartar in a separate large bowl until firm peaks form, then fold into flour mixture.
  • 06
  • Melt 1 tsp butter in a 12cm-diameter non-stick frying pan over low heat, add a ladleful of batter and cook until bubbles appear and pancake begins to puff (2-3 minutes). Turn and cook until pancake is cooked through and light golden (2-3 minutes), transfer to an oven tray lined with baking paper and keep warm in oven. Wipe pan clean and repeat process until butter and batter are used. Serve warm topped with maple butter, candied walnuts and a dusting of icing sugar, with extra maple syrup.

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

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

Chocolate cremeux with caramel

Autumn dessert recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Balsamic caramel figs with ricotta mousse

recipes

Strawberry recipes

Cognac and hazelnut affogato

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.

×