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.

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.

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.

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.

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.

Ricotta and honey torte with scorched honey grapes


You'll need

40 gm sultanas 80 ml (1/3 cup) verjuice 1.2 kg firm ricotta 250 gm mascarpone 3 eggs 100 gm honey 60 gm pure icing sugar Finely grated rind of 1 orange and 1 lemon Scraped seeds of 1 vanilla bean   Hazelnut pastry 50 gm roast hazelnuts 200 gm (1 1/3 cups) plain flour 60 gm pure icing sugar, sieved 120 gm cold butter, cubed ½ lightly beaten egg   Scorched honey grapes 165 gm (½ cup) honey 60 ml (¼ cup) verjuice 250 gm seedless red grapes

Method

  • 01
  • For hazelnut pastry, process hazelnuts in a food processor until coarsely chopped, add flour and icing sugar, process to combine. Add butter, process until crumbs form, add egg, process to combine. Bring together with the heel of your hand, form into a disc, wrap in plastic wrap, refrigerate to rest (1 hour). Preheat oven to 180C. Roll pastry on a lightly floured surface to 4mm thick, cut a 23cm-diameter round and line base of a 6cm-deep, 23cm-diameter ring mould placed on an oven tray lined with baking paper. Prick with a fork and bake until crisp and golden (10-12 minutes). Reduce oven to 160C.
  • 02
  • Meanwhile, simmer sultanas and verjuice in a small saucepan over medium heat until liquid evaporates (5-6 minutes), then set aside to cool. Process ricotta, mascarpone, eggs, honey, icing sugar, rinds and vanilla seeds in a food processor until smooth, then stir through sultanas. Spoon over pastry base, smooth top and bake until golden and set (1-1¼ hours). Cool, refrigerate until chilled.
  • 03
  • Meanwhile, for scorched grapes, simmer honey in a frying pan over medium-high heat until caramelised, swirling occasionally (3-4 minutes). Add verjuice, swirl to combine, add grapes, cook until syrupy (5-7 minutes), cool to room temperature.
  • 04
  • Transfer torte to a serving plate, remove mould, spoon over grape mixture and serve.

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

Drink Suggestion

Intensely sweet late-harvest riesling.

Featured in

Mar 2011

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×