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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Okonomiyaki with sticky soy pork belly

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Fried pastries with espresso mascarpone


These more-ish fried pastries are made from a lightly sweetened pasta dough, then deep-fried until crisp. The dusting of coffee-spiked icing sugar and accompanying espresso mascarpone make this the perfect finish to a meal.

You'll need

225 gm (1½ cups) plain flour 2 tsp Dutch-process cocoa ½ tsp ground cinnamon 2 tbsp caster sugar 60 ml Marsala or vin santo 1 egg 20 gm butter, melted 100 gm pure icing sugar 2 tsp very finely ground coffee beans For deep-frying: vegetable oil   Espresso mascarpone 250 gm mascarpone 40 gm pure icing sugar, sieved 30 ml espresso-strength coffee

Method

  • 01
  • Sift flour, cocoa and cinnamon into a bowl, add caster sugar, Marsala, egg and butter and stir until dough starts to come together. Turn onto a lightly floured surface and knead until dough is smooth and elastic (5-10 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Meanwhile, for espresso mascarpone, whisk ingredients in a bowl until smooth and combined, then refrigerate until required.
  • 03
  • Sift icing sugar and ground coffee together, return to a fine sieve and set aside.
  • 04
  • Divide dough into four. Working with one piece at a time, and using a pasta machine with rollers at widest setting, feed dough through rollers, reducing settings one notch at a time until 2mm thick. Cut into long strips with a fluted pastry wheel, then tie each into a loose knot and place in a single layer on a tray.
  • 05
  • Heat oil in a deep saucepan or deep-fryer to 180C. Deep-fry pastries in batches, turning occasionally, until crisp and golden (1-2 minutes; be careful as hot oil may spit), then drain on absorbent paper and dust heavily with icing sugar mixture. Serve warm or at room temperature with espresso mascarpone for dipping.

At A Glance

  • Serves 8 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 8 people

Featured in

May 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.

×