The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Mascarpone

Almond nougat


You'll need

300 gm almonds 380 gm caster sugar 230 gm mild honey 120 gm liquid glucose 2 eggwhites 4 sheets confectioner's rice paper (see note)

Method

  • 01
  • Preheat oven to 100C. Place almonds on a tray and keep warm in oven.
  • 02
  • Combine sugar, honey, glucose and 100ml water in a saucepan and stir over medium heat to dissolve sugar, then cook over medium-high heat until mixture reaches 120C on a sugar thermometer (5-10 minutes).Start whisking eggwhites in an electric mixer on medium speed. Continue cooking sugar mixture until it reaches 135C (5-10 minutes). Eggwhites should be firm by this stage; if not, increase speed. When firm peaks form, pour hot syrup down side of bowl and whisk until smooth and glossy (3 minutes). Stir in warm almonds, then transfer to a 23cm square cake tin lined with plastic wrap, with 2 sheets of rice paper on the base. Smooth with a wet palette knife, top with remaining rice paper and smooth as much as possible. Set aside to cool, then refrigerate until firm (3-4 hours). Turn out, cut into small squares with a serrated knife and serve. Nougat will keep refrigerated in an airtight container for a week.
Note Confectioner's rice paper (not to be confused with Asian rice paper) is available from select delicatessens. It's intended to be eaten.

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

Nougat is quite easy to make; the trick is knowing how to make it as hard or soft as you prefer. This slightly soft version is adapted from a recipe by Greg Malouf. If you prefer a harder nougat, cook the sugar until it reaches 150C on a sugar thermometer. You can substitute any nuts, dried fruit or chocolate for the almonds.

At A Glance

  • Serves 25 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 25 people

Drink Suggestion

Italian-style "passito" golden dessert wine.

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.

×