The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Rhubarb and apple pie with warm cinnamon custard


You'll need

100 gm butter, coarsely chopped 1.2 kg (about 6) Granny Smith apples, cored, thickly sliced 1 kg rhubarb, trimmed, cut into 3cm pieces 520 gm raw caster sugar 4 cinnamon quills 1 vanilla bean, split, seeds scraped Juice and finely grated rind of 1 orange and 1 lemon 60 gm fresh fine white breadcrumbs 1 egg, lightly beaten, for brushing 20 gm demerara sugar ½ tsp ground cinnamon   Vanilla pastry 450 gm (3 cups) plain flour 120 gm (¾ cup) pure icing sugar, sieved 225 gm cold butter, coarsely chopped Scraped seeds of 1 vanilla bean 1 egg 1 egg yolk   Cinnamon custard 450 ml pouring cream 50 ml fortified dessert wine 3 cinnamon quills, coarsely crumbled 5 egg yolks 85 gm raw caster sugar

Method

  • 01
  • For vanilla pastry, process flour, icing sugar and a pinch of salt in a food processor to combine, add butter and vanilla seeds and pulse until mixture resembles fine crumbs. Add egg and yolk, pulse until mixture just comes together, turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate to rest (2 hours).
  • 02
  • Meanwhile, melt butter in a large saucepan over medium-high heat, add apple and stir occasionally until edges begin to soften (3-4 minutes). Add rhubarb, sugar, cinnamon, vanilla bean and vanilla seeds and stir occasionally until beginning to soften (6-8 minutes). Stir in citrus juices and rinds and strain through a sieve (reserve liquid separately; discard vanilla bean and cinnamon quills). Spread on a tray, cool to room temperature, stir in breadcrumbs, set aside.
  • 03
  • Simmer reserved rhubarb liquid in a small saucepan until reduced to a thin syrup (10-15 minutes), set aside.
  • 04
  • Preheat oven to 180C. Roll two-thirds of the pastry on a lightly floured surface to 3mm thick, line a 23cm-diameter, 4cm-deep pie tin, trim edges, refrigerate to rest (30 minutes).
  • 05
  • Meanwhile, roll out remaining pastry on a lightly floured surface to a 3mm-thick round, cut a 1.5cm round from centre (discard), place on a tray and refrigerate until required.
  • 06
  • Spoon rhubarb mixture into tart case, piling high in the centre, brush edges of pastry with eggwash and place pastry round on top, pressing edges with a fork to seal. Brush top with eggwash, scatter with combined demerara sugar and cinnamon, bake until dark golden (45 minutes-1 hour; cover edges with foil if necessary to prevent burning) and stand in tin to rest (20 minutes).
  • 07
  • Meanwhile, for cinnamon custard, bring cream, wine and cinnamon to the simmer in a saucepan over medium heat, remove from heat and stand to infuse (5 minutes). Whisk yolks and sugar in a bowl until thick and pale, add cream mixture, whisk to combine. Return to pan, stir over medium heat until mixture coats the back of a wooden spoon thickly (4-5 minutes). Strain and serve warm with warm rhubarb and apple pie and rhubarb syrup.

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
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 10 people

Featured in

Jun 2011

You might also like...

Winter flavours

recipes

Bodega's fish fingers

Spicy soups from around the world

recipes

Prawns with black beans, chorizo and chipotle

Brussels sprout recipes

recipes

Bodega's pork belly and bullhorn peppers

Christmas in July recipes

recipes

Mulled white wine

Recipes with lime

recipes

Pork chops with fennel

Rice pudding recipes

recipes

La bistecca di Dianne

Warming broth recipes

recipes

Japanese mustard-miso roasted beef fillet

Best winter breakfast recipes

recipes

conversion tool

 
get the latest news

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

×