The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

Recipes by David Thompson

Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

Reader dinner: Quay, Sydney

Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.

GT's party hamper

We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.

Aerin Lauder’s Morocco

Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.

A hotel dedicated to gin is opening in London

A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.

Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Pikelets with apple and rose compote

You'll need

200 gm (1 1/3 cups) self-raising flour, sieved 25 gm pure icing sugar, sieved, plus extra for dusting 2 eggs, separated 310 ml milk 1 tbsp vegetable oil 20 gm butter, coarsely chopped   Crystallised rose petals 30 fresh organic rose petals 1 eggwhite, lightly beaten 100 gm caster sugar   Lemon curd cream 50 ml lemon juice, plus finely grated rind of ½ lemon 80 gm caster sugar 1 egg, plus 1 egg yolk 60 gm butter, coarsely chopped 200 ml thickened cream 100 gm crème fraîche   Apple and rose compote 600 gm pink lady apples, unpeeled, finely diced 80 gm caster sugar 50 ml lemon juice, plus finely grated rind of 1 lemon ½ vanilla bean, split, seeds scraped 1 tbsp plain flour, mixed with 1 tbsp cold water 2 tsp rosewater, or to taste


  • 01
  • For crystallised rose petals, brush petals with eggwhite, sprinkle lightly with caster sugar, then place on a tray lined with baking paper to dry (1-2 hours).
  • 02
  • For lemon curd cream, whisk lemon juice and rind, sugar, egg and yolk in a heatproof bowl to combine. Add butter, whisk continuously over a saucepan of simmering water until thickened (5-10 minutes), cool, cover closely with plastic wrap and refrigerate until chilled (2 hours). Just before serving, whisk cream and crème fraîche to soft peaks and fold in curd to create a ripple effect.
  • 03
  • Meanwhile, for apple and rose compote, combine apple, sugar, lemon juice, lemon rind and vanilla in a saucepan over medium heat, stir occasionally until apple is just tender (2-3 minutes), then add flour mixture and rosewater and stir occasionally until sauce is syrupy (1-2 minutes). Keep warm.
  • 04
  • Combine flour and icing sugar in a bowl. Whisk yolks and milk in a separate bowl until combined, then pour into flour mixture and whisk to combine. Whisk eggwhites in a separate bowl until soft peaks form, then fold through flour mixture.
  • 05
  • Brush a large frying pan with oil and heat over medium heat. Add a dot of butter and tablespoons of batter and cook until bases are golden and bubbles form on surface (2-3 minutes), then turn and cook until golden (2-3 minutes). Keep warm. Repeat with remaining oil, butter and batter, then serve pikelets hot with apple and rose compote, lemon curd cream and crystallised rose petals, dusted with icing sugar.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

If you can’t find unsprayed rose petals, simply leave them out of this recipe.

At A Glance

  • Serves 6 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
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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 6 people

Drink Suggestion

Fragrant moscato.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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