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.

Pea and ham soup

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Il diplomatico


You'll need

250 ml espresso-strength coffee 50 ml golden rum 100 gm caster sugar 450 gm dark chocolate (60-65% cocoa solids), finely chopped 700 ml thickened cream 4 eggs To serve: chocolate-coated coffee beans, coarsely crushed (optional)   Madeira cake 175 gm softened butter 155 gm caster sugar Finely grated rind and juice of 1 lemon 3 eggs 250 gm (1 2/3 cups) plain flour, sieved 1 tsp ground cinnamon ½ tsp baking powder 2 tbsp milk

Method

  • 01
  • For Madeira cake, preheat oven to 160C. Beat butter, sugar and lemon rind in an electric mixer until light and fluffy (3-4 minutes). Scrape down sides of bowl and add eggs one at a time, beating well after each addition. Stir in flour, cinnamon and baking powder to combine, then add milk and lemon juice and stir until smooth. Spoon into a greased 8cm x 22cm loaf tin lined with baking paper, smooth top and bake until cake is light golden and a skewer inserted withdraws clean (45-50 minutes). Cool completely, then turn out and stand, uncovered, for 24 hours to dry out.
  • 02
  • Stir 150ml espresso, rum, 1½ tbsp sugar and 50ml water in a bowl until sugar dissolves and set aside.
  • 03
  • Slice Madeira cake widthways into 5mm- thick slices and line base and sides of an 8cm x 22cm loaf tin lined with plastic wrap (let plastic wrap hang over sides of tin), trimming cake to fit and filling all gaps (set aside remaining cake). Brush generously with espresso mixture and set aside.
  • 04
  • Melt chocolate in a heatproof bowl over a saucepan of simmering water (3-4 minutes), then set aside. Whisk 400ml cream in an electric mixer until soft peaks form (4-5 minutes), then refrigerate until required. Whisk eggs, remaining sugar and 50ml espresso in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), remove from heat and fold in melted chocolate, then whipped cream. Spoon into cake-lined tin, smooth top, then cover mousse with remaining cake slices, trimming to fit. Brush with espresso mixture, cover and refrigerate for 24 hours or up to a week. Whisk remaining cream and remaining espresso to soft peaks. Invert cake onto a platter, top with whipped cream, scatter crushed coffee beans over and serve.

This coffee-soaked dessert is often made with shop-bought Madeira cake. We've made our own here, but feel free to take the short cut if time's tight. We've intensified the coffee hit by adding espresso to the chocolate mousse filling and the cream topping too - it's not strictly traditional, but it's undeniably delicious. You'll need to begin this recipe 2 days ahead.


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

Hentley Farm's kitchener buns

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Dark chocolate-matcha truffles

recipes

Strawberry recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

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.

×