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 and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Gourmet Traveller Signature Collection tableware by Robert Gordon

We’ve teamed up with pottery house Robert Gordon to create a range of tableware – introducing the Gourmet Traveller Signature Collection.

Rene Redzepi announces MAD Symposium at Sydney Opera House

Chef Rene Redzepi will revive his MAD food festival for a one-day adventure at the Sydney Opera House...

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."

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.

Lawyers, Guns and Money: a preview

What's next for the owners of Melbourne's Lee Ho Fook? An Asian cafe called Lawyers, Guns and Money...

Valentine's Day gift guide 2016

Valentine's Day doesn't have to mean red satin or teddy bears holding love hearts. Romance should be creative, after all. Here are 23 alternatives across food, travel, design and fashion that are bound to make your Valentine smile.

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
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

Featured in

Jun 2011

You might also like...

Winter flavours

recipes

Mulled white wine

Pork chops with fennel

recipes

La bistecca di Dianne

Japanese mustard-miso roasted beef fillet

recipes

Rice with peas

Stilton and ham risotto

recipes

Risotto with nettles and porcini

conversion tool

 
get the latest news

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

×