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.

Torta di riso


You'll need

450 ml milk 300 ml pouring cream 160 gm arborio rice Scraped seeds of 1 vanilla bean 50 gm dark chocolate (70% cocoa solids), coarsely chopped 40 gm hazelnuts 4 egg yolks Finely grated rind of 1 orange 100 gm raw caster sugar 100 gm butter, melted and cooled 50 gm finely chopped glacé orange 1 egg ¼ tsp finely grated nutmeg ¼ tsp ground cinnamon For dusting: icing sugar   Brown sugar pastry 250 gm (1⅔ cups) plain flour 60 gm brown sugar 120 gm cold butter, coarsely chopped 3 egg yolks

Method

  • 01
  • For brown sugar pastry, process flour, sugar and a pinch of salt in a food processor to combine, add butter, process until mixture resembles fine crumbs, add yolks and process to combine. Turn onto a lightly floured surface, bring together with the heel of your hand, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Roll out pastry on a lightly floured surface to 3mm thick, line a 22cm-diameter tart tin, trim edges and refrigerate to rest (1 hour).
  • 03
  • Meanwhile, bring milk, cream, rice and vanilla seeds to the boil in a saucepan over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until liquid is absorbed and rice is tender (15-20 minutes).
  • 04
  • Preheat oven to 180C. Spread chopped chocolate on a tray and freeze until required. Spread hazelnuts on an oven tray, roast until browned (4-5 minutes), rub with a tea towel to remove skins, coarsely chop and set aside. Whisk yolks, orange rind, 80gm sugar and half the butter in a bowl to combine, stir into rice mixture and set aside to cool slightly. Stir in glacé orange, hazelnuts and chocolate, spoon into pastry case, filling to 5mm below rim (there may be a little mixture left over) and set aside.
  • 05
  • Whisk egg, spices, remaining butter and remaining sugar in a separate bowl, drizzle over rice mixture and bake until golden and firm to touch (45 minutes-1 hour; cover with foil if tart browns too quickly). Stand for 15 minutes, then dust with icing sugar and serve. Tart will keep refrigerated in an airtight container for 2 days; bring to room temperature before serving.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

This delicately scented rice tart is lovely eaten warm from the oven, but can also be made a day ahead. It goes beautifully with pears baked slowly in a mixture of sugar syrup and plenty of Marsala with a little orange peel.

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
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 10 people

Drink Suggestion

Sweet Marsala.

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

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

×