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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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?

Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

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.

Rose and almond rice pudding


Creamy rice pudding is perhaps the ultimate comfort food. We've made a fragrant rose ice-cream to serve on top, but a good store-bought vanilla would do the trick too. The pretty pale rose petals are a bit of fancy fun - totally optional.

You'll need

300 ml each pouring cream and milk Scraped seeds of 1 vanilla bean Finely grated rind and juice of 1 orange 30 gm butter, coarsely chopped 120 gm arborio rice 150 ml dessert wine 4 egg yolks 150 gm raw caster sugar 1 tsp rosewater, or to taste To serve: flaked almonds, icing sugar and rose petals (optional)   Rose ice-cream 600 ml pouring cream 150 ml milk 7 egg yolks 140 gm raw caster sugar 2 tsp rosewater, or to taste

Method

  • 01
  • For rose ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale, pour in cream mixture and whisk to combine. Tip back into saucepan and stir continuously over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, whisk in rosewater to taste, then refrigerate to chill. Churn in an ice-cream machine, transfer to a container and freeze until required. Makes about 1 litre.
  • 02
  • For rice pudding, bring cream, milk, vanilla seeds and orange rind to the simmer in a saucepan over medium heat, then set aside. Melt butter in a saucepan over medium heat, add rice and stir until lightly toasted (1-2 minutes). Add wine and orange juice, 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 yolks and sugar in a bowl until thick and pale, stir into rice and cook, stirring continuously, until thickened (1-2 minutes). Remove from heat, add rosewater to taste, and serve warm scattered with flaked almonds, icing sugar and rose petals, and topped with rose ice-cream.

At A Glance

  • Serves 6 - 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 6 - 8 people

Featured in

Aug 2013

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

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

×