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.

Pear and hazelnut clafoutis

You'll need

50 gm hazelnuts 120 gm softened unsalted butter 120 gm caster sugar 2 eggs 2 tbsp milk 100 gm (2/3 cup) plain flour 40 gm hazelnut meal 1 tsp baking powder To serve: icing sugar To serve: vanilla bean ice-cream   Poached pears 200 gm caster sugar 1 vanilla bean, split, seeds scraped 2 ripe beurre Bosc pears 60 ml poire Williams eau de vie (optional)


  • 01
  • For poached pears, stir sugar, vanilla bean and seeds and 400ml water in a saucepan over medium-high heat until sugar dissolves, add pears and liqueur, weight with a plate and bring to the simmer. Cover with a tight-fitting lid, reduce heat to low, simmer for 2 minutes, then cool pears completely in poaching liquid (1 hour). Drain pears and thinly slice.
  • 02
  • Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking occasionally, until browned (8-10 minutes). Rub with a tea towel to remove skins, then coarsely crush with the flat of a chef’s knife and set aside.
  • 03
  • Beat butter and sugar in an electric mixer until pale and creamy (6-8 minutes), add eggs one at a time, beating well after each addition. Add milk, beat to combine, then sieve in flour, hazelnut meal and baking powder and fold to combine.
  • 04
  • Spread a 1cm-thick layer of clafoutis mixture in four buttered 200ml 12cm-diameter ovenproof dishes, arrange sliced pear on top, scatter with crushed hazelnuts and bake until golden and just cooked through (15-20 minutes). Dust with icing sugar and serve hot with vanilla bean ice-cream.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.

“You know winter is on the way when the pear and hazelnut clafoutis hits the menu at Ad Lib,” says Dietmar Sawyere. “I love the rich flavours and the contrast of hot and cold with the ice-cream. We serve the clafoutis with poire Williams ice-cream, but a good-quality vanilla ice-cream makes a fine substitute.”

At A Glance

  • Serves 4 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 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

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