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 free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Caramel pears with rice pudding ice-cream


You'll need

300 gm honey 150 ml dessert wine Thinly peeled rind and juice of 1 orange and 1 lemon 6 ripe Bosc pears, halved, cores removed with a melon baller   Rice pudding ice-cream 800 ml pouring cream 500 ml (2 cups) milk Scraped seeds of 1 vanilla bean 20 gm butter, coarsely chopped 80 gm arborio rice 200 ml dessert wine 280 gm raw caster sugar 10 egg yolks

Method

  • 01
  • For rice pudding ice-cream, bring 200ml cream, 200ml milk and half the vanilla seeds to the simmer in a saucepan over medium heat, then set aside. Melt butter in a separate saucepan over medium heat, add rice and stir until lightly toasted (1-2 minutes). Add half the dessert wine, stir until absorbed, then add milk mixture and bring to the simmer. Reduce heat to low-medium and cook, stirring occasionally, until thick and rice is tender (20-25 minutes). Whisk 100gm sugar and 3 yolks in a bowl to combine, stir into rice mixture and cook, stirring continuously, until thickened (1-2 minutes). Spread on a tray and refrigerate until chilled. Meanwhile, bring remaining cream, milk, dessert wine and vanilla seeds to the simmer in a clean saucepan over medium-high heat. Whisk remaining sugar and yolks in a bowl until thick and pale (3-4 minutes), pour cream mixture into yolks and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a spoon (4-5 minutes), strain into a clean bowl and refrigerate until chilled. Freeze in an ice-cream machine, then transfer to a container and fold in rice pudding mixture. Freeze until required. Makes about 1.5 litres.
  • 02
  • Boil honey in a large frying pan over medium-high heat until caramelised (4-5 minutes), then carefully add dessert wine (be careful, hot caramel will spit), rind and juice and cook until lightly syrupy (2-3 minutes). Add pears, cut-side down, and cook, turning occasionally, until tender and caramelised (8-10 minutes). Serve pears and syrup warm with rice pudding ice-cream.

Note When you're making caramel, stir water and sugar over heat until sugar dissolves, then let mixture boil without stirring but swirling the pan so the caramel cooks and colours evenly, brushing down the sides with a pastry brush to remove sugar crystals.


At A Glance

  • Serves 6 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 6 people

Featured in

Jun 2013

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Autumn dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Cognac and hazelnut affogato

recipes

Strawberry recipes

Crepes with honeyed oranges

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

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

×