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 for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

OzHarvest opens Australia's first free supermarket

"This is about dignity. This is about anyone walking through this door, taking what they need, and only giving back if they can."

Anzac biscuit desserts

These four desserts have one thing in common – Anzac biscuits.

Six sexy panna cottas

We say si to these six takes on the Italian classic. From coffee and caramel to red wine and figs, panna cotta proves to be a versatile dessert to suit all palettes.

Persian red lentil soup with tahini, beetroot and fried mint

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer. We've added warming spices and served the soup with a dollop of garlicky tahini. Thin slivers of shaved raw beetroot add earthiness and texture - the beetroot is also excellent simply grated and served piled on top. The poached egg is optional, but highly recommended.

Blue Nile's Ethiopian eggplant dip

"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.

Eclair recipes

Here are four spins on the classic French eclair, from Flour & Stone's pillowy choux pastry with salted caramel to a colourful take with strawberry-flecked creme fraiche filling and sprinkled pistachios on top.

Fifty-four thoughts at Noma Mexico

"12. I'm now sitting at Noma with no shoes on. I feel like a toddler in a sandpit."

Okonomiyaki with sticky soy pork belly

Steamed marmalade pudding with thick English custard


You'll need

150 gm softened butter 150 gm caster sugar 3 eggs 275 gm self-raising flour 370 gm orange marmalade Finely grated rind of 1½ oranges 200 ml buttermilk   Syrupy oranges ½ orange, unpeeled, thinly sliced into rounds 80 gm (¼ cup) orange marmalade   Thick English custard 600 ml pouring cream 300 ml milk 1 vanilla bean, split, seeds scraped 6 egg yolks 150 gm caster sugar

Method

  • 01
  • For syrupy oranges, simmer orange slices in a small saucepan of water over medium heat to remove bitterness (2-3 minutes). Drain, return to pan, add marmalade and 2 tbsp water, reduce heat to low and simmer until syrupy (1-2 minutes). Arrange in the base of a buttered 2-litre pudding basin and set aside.
  • 02
  • Beat butter and sugar in an electric mixer until pale and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Fold in flour, then marmalade, orange rind and buttermilk, and spoon into prepared pudding basin. Smooth top, cover closely with a round of buttered baking paper and seal with foil and string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up sides of pudding basin, cover saucepan with a lid and steam until a skewer withdraws clean (1½-1¾ hours). Top saucepan up with extra boiling water if necessary.
  • 03
  • Meanwhile, for thick English custard, combine cream, milk, and vanilla bean and seeds in a saucepan and bring to the simmer over medium heat. Combine yolks and sugar in a bowl and whisk until pale. Pour hot cream mixture over egg mixture, whisking to combine, then return to pan. Stir continuously over low-medium heat until mixture coats spoon (5-7 minutes). Strain into a serving jug.
  • 04
  • Invert pudding onto a serving plate and serve hot with thick English custard.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 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 8 people

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.

×