GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

By subscribing to Gourmet Traveller via auto-renewal you‘ll pay only $6 for your first three issues, and then just $5.95 each issue thereafter.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Noma Australia: the first review

Curious about the hype surrounding Noma Australia? Pat Nourse heads to lunch and delivers the first verdict...

Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Coleslaw

"Store-bought and pre-cut coleslaws, and bottled dressings have given the humble slaw a lacklustre rep over the years," says Stone. "Taking a little time (just 10 minutes!) to whip one up yourself reminds us why this salad became popular in the first place. This creamy, crunchy coleslaw comes together in a pinch and can be piled atop a thick piece of brisket or served as a side."

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Clementine, Yass

Our restaurant critics' picks of the latest and best eats around the country right now.

MONA expansion plans

Hobart’s MONA-fication continues apace...

Dark chocolate mousse cake


You'll need

To serve: vanilla ice-cream (optional)   Chocolate sponge 4 eggs, at room temperature 110 gm (½ cup) caster sugar 80 gm plain flour, sieved 40 gm Dutch-process cocoa 25 gm butter, melted   Orange-sherry syrup 40 gm caster sugar Finely grated rind of ½ orange 50 ml dry sherry   Chocolate mousse 150 gm each chocolate (53% cocoa solids) and dark chocolate (70% cocoa solids), coarsely chopped 590 ml thickened cream, at room temperature ¾ titanium-strength gelatine leaf, soaked in cold water for 5 minutes 80 gm glacé orange, finely chopped, plus extra to serve 40 gm roast hazelnuts, coarsely chopped, plus extra, sliced, to serve   Chocolate ganache 85 ml pouring cream 40 gm each chocolate (53% cocoa solids) and dark chocolate (70% cocoa solids), finely chopped 10 gm softened butter

Method

  • 01
  • For chocolate sponge, preheat oven to 180C. Whisk eggs on medium-high speed in an electric mixer until light and fluffy (6-8 minutes). Meanwhile, stir sugar and 2 tbsp water in a small saucepan over high heat to dissolve, then bring to the boil. Pour hot syrup into egg mixture and whisk on medium speed until mixture cools and forms thin ribbons (6 minutes). Sieve over flour and cocoa, fold in, then fold in butter. Pour into a greased 22cm springform tin lined with baking paper and bake until a skewer inserted in the centre withdraws clean (20-25 minutes). Stand in tin for 5 minutes, turn onto a wire rack to cool completely. Halve cake horizontally with a serrated cake knife and set aside, cut-side up.
  • 02
  • Meanwhile, for orange-sherry syrup, bring sherry, sugar and orange rind to the simmer in a small saucepan over medium heat. Cool, brush generously over sponge, place one sponge half in a baking paper-lined 22cm springform pan and set aside.
  • 03
  • For chocolate mousse, melt chocolates in a heatproof bowl over a saucepan of simmering water, cool to room temperature. Meanwhile, simmer 40ml cream in a small saucepan over medium heat, remove from heat, squeeze excess water from gelatine and add to cream, stirring to dissolve, then cool to room temperature. Whisk remaining cream to soft peaks in an electric mixer, then, whisking continuously, add chocolate mixture and gelatine mixture and whisk until chocolate is half-incorporated (do not over-whisk). Fold in with a spatula to fully incorporate. Fold through half the glacé orange and hazelnuts, pour over sponge in prepared pan, smooth top and sandwich with remaining sponge. Refrigerate until set (4-6 hours or overnight).
  • 04
  • Meanwhile, for chocolate ganache, bring cream just to the boil in a small saucepan over high heat. Place chocolate in a bowl, add cream and butter, stand until chocolate melts (2-3 minutes), then stir until smooth and glossy. Set aside, stirring occasionally, until starting to thicken (10-20 minutes).
  • 05
  • Remove cake from pan, place on a wire rack over a tray, spread ganache over cake with palette knife. Refrigerate cake until semi-set (5-10 minutes). Serve topped with remaining orange and hazelnuts, with ice-cream and extra orange and hazelnuts to the side.

To celebrate our deputy editor's birthday, GT ordered one of Sydney pâtissière Lorraine Godsmark's creations: its delicious layers inspired the recipe for this rich dessert cake. You'll need to begin this recipe a day ahead.


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
Twenty
things to do in Sydney

From drinks and dos to eats and retreats, our go-guide to Sydney has you covered. Are you ready to live it up, or wind it down, in the harbour city?

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

Drink Suggestion

The best rare Rutherglen tokay you can afford.

Featured in

Apr 2011

You might also like...

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

recipes

Frozen dessert recipes

Panettone, ricotta and peach cake

recipes

A culinary Tour de France

conversion tool

 
get the latest news

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

×