Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Ham hock soup

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Chocolate mousse with cocoa nib brittle


You'll need

150 ml pouring cream 180 gm dark chocolate (70% cocoa solids), finely chopped 2 egg yolks 15 ml Frangelico ½ tsp vanilla extract 140 gm eggwhites (about 2½ eggs) 45 gm caster sugar To serve: lightly sweetened whipped cream   Cocoa nib brittle 100 gm caster sugar 70 gm liquid glucose 25 gm cocoa nibs (see note) 10 gm unsalted butter Scraped seeds of 1 vanilla bean Large pinch of bicarbonate of soda

Method

  • 01
  • Whisk cream until soft peaks form (1-2 minutes) and set aside. Melt chocolate in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth and glossy, then set aside. Whisk yolks in an electric mixer on high speed until pale (1 minute). Meanwhile, combine Frangelico, vanilla extract and 30ml boiling water in a bowl. While whisking, gradually add to yolks, then whisk until pale and fluffy (1-2 minutes). Reduce speed to low, add melted chocolate and whisk to just combine, then fold in cream. Whisk eggwhite and sugar in the clean bowl of an electric mixer until soft peaks form (1-2 minutes), fold into chocolate mixture and divide among four 350ml serving glasses. Smooth tops and refrigerate to set (3-4 hours).
  • 02
  • For cocoa nib brittle, stir sugar and 40ml water in a small saucepan over medium-high heat until sugar dissolves, stir in glucose and bring to the boil. Cook until mixture reaches 115C on a sugar thermometer, then add cocoa nibs and stir continuously until mixture reaches 155C. Remove from heat, carefully stir in butter, vanilla and ¼ tsp sea salt (be careful; hot mixture will spit). Add bicarbonate of soda, stir to incorporate, pour onto a sheet of baking paper, top with another sheet of baking paper and roll out thinly with a rolling pin. Set aside to cool completely, then break into shards. Cocoa nib brittle will keep stored in an airtight container for 5 days.
  • 03
  • Top chocolate mousse with cocoa nib brittle and whipped cream and serve.
Note Cocoa nibs are available from select health-food shops.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 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 4 people

Drink Suggestion

2006 Château Coutet Sauternes-Barsac Premier Cru, Barsac, France.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

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

×