Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and receive the Gourmet Traveller 2014 Annual Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Top 10 Melbourne Restaurants 2014

Looking for the best restaurants in Melbourne? Here's our top ten from our 2014 Australian Restaurant Guide.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Banana cream pie


You'll need

1 just-ripe banana, sliced, plus extra (optional) to serve   Banana cream 225 gm rrrrrripe bananas (about 2) 80 ml (1/3 cup) pouring cream 60 ml (¼ cup) milk 100 gm white sugar 25 gm cornflour 3 egg yolks 40 gm butter, coarsely chopped ½ tsp yellow food colouring 180 ml pouring cream 160 gm icing sugar   Chocolate crust 70 gm plain flour 3 gm cornflour 40 gm Dutch-process cocoa, preferably Valrhona 75 gm white sugar 75 gm butter, melted

Method

  • 01
  • For banana cream, purée bananas, cream and milk in a blender until totally smooth, add sugar, cornflour, yolks and ½ tsp sea salt and blend until homogenous. Transfer to a saucepan and whisk continuously over low-medium heat until thickened. Bring to the boil, whisking continuously to cook out starch (2 minutes). The mixture will resemble thick glue, bordering on cement, with a colour to match. Transfer to a clean blender and add butter. Squeeze gelatine to remove excess water, add to blender and blend until smooth. Colour the mixture with yellow food colouring until it is a bright cartoon-banana yellow. (It’s a ton of colouring, I know, but banana creams don’t get that brilliant yellow colour on their own). Transfer to a container and refrigerate until completely cool (30-60 minutes). Whisk cream and icing sugar in an electric mixer to medium-soft peaks, add banana mixture and whisk until evenly coloured and homogenous. Banana cream will keep stored in an airtight container in the refrigerator for 5 days.
  • 02
  • For chocolate crust, preheat oven to 150C. Beat flour, cornflour, cocoa, 65gm sugar and ¾ tsp sea salt in an electric mixer on low speed to combine. Add 60gm melted butter and beat until mixture forms small clusters. Spread on an oven tray lined with baking paper and bake, breaking up crumbs occasionally, until slightly moist to the touch (20 minutes). Cool completely, then pulse in a food processor until no sizeable clusters remain. Transfer to a bowl, add remaining sugar and 1/8 tsp sea salt and toss with your hands to combine. Add remaining melted butter and knead it into the mixture until it is moist enough to knead into a ball. If it is not moist enough to do so, melt an additional 14gm butter and knead it in. Press evenly into base and up sides of a 25cm-diameter pie tin and refrigerate until chilled.
  • 03
  • Pour half the banana cream into the pie shell. Cover it with a layer of sliced bananas, then cover the bananas with the remaining banana cream. The pie should be stored in the refrigerator and eaten within a day. Serve it topped with extra banana if you like.
Note One silver-strength gelatine leaf will set 250ml of liquid to a firm set. If you can’t find silver-strength gelatine leaves, you can substitute an equivalent quantity, in terms of setting power, of other gelatine leaves.

This recipe is from the November 2012 issue of Australian Gourmet Traveller.

“You have to plan ahead for this one – buy ripe bananas and let them get nearly black/brown before accepting them as the rrrrrripe bananas needed for this recipe. Another great option: we peel just-ripe bananas, freeze them, and let them finish developing their flavour in the freezer for 2 days or up to 2 weeks. Said rrrrrripe bananas are the difference between having your banana pie tasting like banana Laffy Taffy and the most delicious, deep banana cream pie ever. When you make the pie shell, use disposable kitchen gloves to keep your hands from looking like a mechanic’s who just changed someone’s oil.”

At A Glance

  • Serves 10 people
Easter
chocolate

All aboard the cacao express: Easter has arrived and it's a direct ticket to chocolate heaven.

Read More
Win
a weekend at QT Sydney!

Want to stay in one of Sydney's quirkiest and most creative hotels? Then enter our comp and win yourself a weekend there.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

You might also like...

Christmas pudding ice-cream

recipes

Raspberry and Mint Mojito

Serge Dansereau: Blueberry vanilla tart

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Serge Dansereau: Homemade lemonade

recipes

Serge Danserau: Duck confit and potato terrine

Serge Dansereau: Leek tartlets

recipes

conversion tool

 
get the latest news

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