The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Garlic recipes

This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic 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.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Cooking breakfast like a chef

Direct from our Fare Exchange column and recipe vault, we've picked the best breakfast recipes from chefs cooking around Australia. From croque-monsieur to Paris Brest, you won't find poached eggs on toast here. All of the dishes are the perfect accompaniment to your morning coffee.

Revani


Syrup desserts with nuts and semolina are synonymous with Greek cooking.

You'll need

100 gm almonds, coarsely chopped 5 eggs, separated 220 gm (1 cup) caster sugar 300 gm coarse semolina 260 gm Greek-style yoghurt, plus extra to serve Finely grated rind of ½ lemon and ½ orange 80 gm butter, melted For dusting: plain flour To serve: 2 tbsp toasted sesame seeds   Citrus syrup 300 gm caster sugar Juice and thinly peeled rind of 1 lemon and 1 orange

Method

  • 01
  • Preheat oven to 160C. Scatter almonds on a tray and roast until golden (5-10 minutes), then set aside.
  • 02
  • Beat yolks and half the sugar in an electric mixer until pale (5 minutes). Combine semolina and 180ml hot water in a bowl, stir through yoghurt and rinds and add to yolk mixture. Beat to combine, stand to rest (5-10 minutes), then stir through melted butter.
  • 03
  • Whisk eggwhites with a pinch of sugar in an electric mixer until soft peaks form. Whisking continuously, gradually add remaining sugar and whisk until mixture is smooth and glossy. Fold into semolina mixture, pour into a buttered and floured 23cm-square cake tin lined with baking paper, smooth top and bake until cake is golden and centre springs back when lightly touched (45 minutes-1 hour). Cool in tin for 20 minutes, then turn out onto a platter and pierce all over with a skewer.
  • 04
  • Meanwhile, for citrus syrup, bring sugar, juices, rinds and 175ml water to the boil in a saucepan, stirring to dissolve sugar. Ladle over cake and stand until syrup is absorbed (10-15 minutes). Scatter over almonds and sesame seeds and serve with extra yoghurt.

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
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

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

Oct 2011

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Banana recipes

recipes

Balsamic caramel figs with ricotta mousse

Cheesecake recipes

recipes

Cognac and hazelnut affogato

Autumn dessert recipes

recipes

Crepes with honeyed oranges

Kourabiedes

recipes

Strawberry recipes

Pain perdu with pan-fried figs and spiced cream

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.

×