Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Roast pork with Nelly Robinson

Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

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.

Pear, thyme and hazelnut tart

Thyme adds an intriguing savoury note to this burnt-butter tart, and poaching the pears in wine adds a further savoury element. Start this tart a day ahead to rest the pastry, and serve it with a dollop or two of creme fraiche.

Ginger ice-cream with white chocolate, pistachio, ginger crisp

Ross Lusted insists Valrhona Opalys white chocolate is the key to this recipe. "They've taken out a lot of the sugar and it's not sickly sweet," he says. It's available from Simon Johnson only in 3kg bags, but Valrhona Le Blanc, available in 250gm blocks from Simon Johnson, makes a fine substitute. You'll need to begin this recipe a day ahead.

You'll need

1/3 cup baby red basil cress 24 raspberries (1 punnet), coarsely chopped 1 tbsp finely chopped pistachios 4 slices glacé orange, diced For dusting: pure icing sugar   Ginger ice-cream 500 ml (2 cups) pouring cream 250 ml (1 cup) milk 4 egg yolks 150 gm caster sugar 150 gm crystallised ginger, finely chopped   White chocolate mousse 150 gm couverture white chocolate, finely chopped, plus extra finely shaved, to serve 150 gm pouring cream, warmed 75 gm thick plain yoghurt   Ginger crisps 35 gm unsalted butter, coarsely chopped 60 gm caster sugar 30 gm liquid glucose 30 gm plain flour, sieved 2 tbsp finely chopped crystallised ginger   Lemon curd 75 gm caster sugar 65 ml lemon juice 5 egg yolks 90 gm unsalted butter, chilled and diced


  • 01
  • For ginger ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Gradually add milk mixture and stir to combine. Return to pan and stir continuously over low heat until mixture coats a spoon thickly (5-8 minutes). Transfer to a bowl placed over ice and stir occasionally until chilled (20 minutes), then stir in ginger and freeze in an ice-cream machine. Freeze until required. Makes 1.2 litres.
  • 02
  • For white chocolate mousse, melt chocolate in a heatproof bowl placed over a saucepan of simmering water, stirring occasionally until smooth. Gradually stir in cream, then set aside to cool (20-30 minutes). Stir in yoghurt and refrigerate in a bowl until set (4 hours-overnight). Makes 750ml.
  • 03
  • For ginger crisps, melt butter, sugar and glucose in a saucepan over low heat, stirring until combined (2-3 minutes). Gently fold in flour, being careful not to over-work. Set aside to set (1 hour). Preheat oven to 180C. Roll mixture into Jaffa-sized balls, place on a silicone mat or oven tray lined with baking paper and bake until golden (10-12 minutes). Sprinkle with crystallised ginger while still warm and set aside to cool. Makes 18.
  • 04
  • Meanwhile, for lemon curd, stir sugar, lemon juice and yolks in a heatproof bowl placed over a saucepan of simmering water until mixture thickens and reaches 72C on a sugar thermometer (10-12 minutes). Remove from heat, place on a tea towel to keep warm and prevent slipping, then whisk in cold butter in 4 batches until incorporated. Cool, cover closely with plastic wrap and refrigerate until required. Makes 280ml.
  • 05
  • To serve, place a tablespoonful of white chocolate mousse in each bowl. Top with a scoop of ginger ice-cream, then a ginger crisp (remaining ginger crisps will keep for 4 days). Top crisps with a little piped lemon curd (remaining lemon curd will keep for a week). Sprinkle with basil cress, raspberries, pistachio, white chocolate shards and glacé orange, dust with icing sugar and serve.

At A Glance

  • Serves 8 people
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 8 people

Drink Suggestion

Muscat de St-Jean-de-Minervois, Languedoc, France.

Featured in

Nov 2012

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

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