Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Pea and ham soup

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Churros with champurrado


Champurrado, a Mexican hot chocolate thickened with masa flour, is traditionally frothed with a wooden whisk called a molinillo, which is rolled between the palms. We've used a regular whisk. Piloncillo is the traditional sweetener in this and many other Mexican recipes.

You'll need

330 gm plain flour 60 ml (¼ cup) olive oil For deep-frying: vegetable oil   Spiced piloncillo 50 gm piloncillo, coarsely grated (see note) 50 gm raw caster sugar 1 tsp ground cinnamon ¼ tsp finely grated nutmeg ¼ tsp ground aniseed Scraped seeds of 1 vanilla bean   Champurrado 30 gm (¼ cup) masa flour (see note) 560 ml milk 150 gm dark chocolate (85% cocoa solids), finely chopped 40 gm piloncillo, coarsely grated

Method

  • 01
  • Sift flour and a pinch of salt into the bowl of an electric mixer fitted with a paddle. Bring olive oil and 450ml water to the boil in a saucepan, add to mixer, beat on low speed to combine, then beat on high speed until very smooth and shiny (2-3 minutes). Transfer to a piping bag fitted with a 2cm star nozzle and rest at room temperature for 2 hours.
  • 02
  • Meanwhile, for spiced piloncillo, combine ingredients in a bowl, rub with your fingers to combine, spread on a tray and set aside.
  • 03
  • For champurrado, process masa and 120ml hot water in a food processor to combine, transfer to a saucepan, add milk, chocolate, piloncillo and 300ml hot water. Bring to the simmer over medium heat, whisking until frothy (4-5 minutes). Keep warm, then, when ready to serve, strain into mugs.
  • 04
  • Preheat vegetable oil in a deep-fryer or large deep saucepan to 180C. Pipe 12cm lengths of churro batter into oil, snipping ends with scissors to detach, and deep-fry, turning occasionally, until golden and cooked through (3-4 minutes; be careful as hot oil may spit). Drain on absorbent paper, toss in spiced piloncillo, keep warm and repeat with remaining batter. Serve hot with champurrado.

Note Rapadura, piloncillo and panela sugar are all variations on unrefined sugarcane juice. Rapadura is the Portuguese name for the sugarcane juice product common in South American countries including Brazil and Venezuela. It has a distinct caramel flavour and a fine grain. Piloncillo, the dark brown Mexican version, is sold in conical blocks. Masa flour, a type of corn flour, is available from The Essential Ingredient and Monterey Mexican Foods.


At A Glance

  • Serves 6 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 6 people

Featured in

Sep 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

Chocolate cremeux with caramel

Autumn dessert recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Balsamic caramel figs with ricotta mousse

recipes

Strawberry recipes

Cognac and hazelnut affogato

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.

×