The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Fast summer dinners

From an effortless tomato and ricotta herbed tart to Sri Lankan fish curries and chewy pork-and-pineapple skewers, these no-fuss recipes lend to relaxing on a humid summer's night.

Mini blueberry pies with lemon curd ice-cream and sherbet


The ideal tool for scooping the lemon curd ice-cream onto these pies is a melon baller dipped in hot water. Start this recipe a day ahead to make the ice-cream.

You'll need

75 gm butter, coarsely chopped 65 gm pure icing sugar, sieved 1 egg, plus ½ egg yolk 180 gm plain flour 300 gm blueberries (about 3 punnets) 1½ tbsp caster sugar 1 tsp lemon juice   Lemon curd ice-cream 5 egg yolks 150 gm caster sugar 60 ml (¼ cup) lemon juice 40 gm butter, coarsely chopped 300 ml pouring cream 150 ml milk 4 sprigs lemon thyme ½ vanilla bean, split, seeds scraped   Lemon sherbet 60 gm pure icing sugar, sieved 1 tbsp lemon rind 3 tsp citric acid ½ tsp bicarbonate of soda

Method

  • 01
  • For lemon curd ice-cream, whisk 2 yolks and half the sugar in a bowl to combine, then whisk in lemon juice. Transfer to a saucepan, add butter and stir continuously until mixture thickly coats the back of a wooden spoon (6-8 minutes). Transfer to a bowl, cover closely with plastic wrap and refrigerate until chilled (3-4 hours). Bring cream, milk, lemon thyme and vanilla bean and seeds to the simmer in a saucepan over medium-high heat. Whisk remaining egg yolks and remaining sugar until thick and pale (2-3 minutes) then, whisking continuously, pour hot cream mixture into egg mixture. Transfer to a small clean saucepan and stir continuously over low-medium heat until mixture thickly coats the back of a wooden spoon (6-8 minutes). Pour into a bowl placed over ice and stir occasionally until cold. Cover and refrigerate to chill and infuse (4 hours), then strain mixture through a fine sieve (discard solids). Churn in an ice-cream machine, then transfer to a container, swirl in lemon curd and freeze until required. Makes about 700ml. Ice-cream will keep in the freezer for 3 months.
  • 02
  • Beat 65gm butter and icing sugar in an electric mixer until pale (2-3 minutes). Scrape down sides of bowl, then add egg and yolk, beating well to combine. Add flour and a pinch of salt, and mix to just combine, then form into a disc, wrap in plastic wrap and refrigerate until firm (1 hour).
  • 03
  • Preheat oven to 180C. Roll out dough on a lightly floured surface to about 2mm thick, cut out twenty-four 6cm-diameter rounds, then press into two 12-cup mini muffin tins. Refrigerate to rest (30 minutes). Dock base of pastry cases with a fork, bake until golden and cooked through (6-8 minutes), cool slightly in tin then remove from tin and cool on a wire rack.
  • 04
  • For lemon sherbet, combine ingredients in a dry bowl and set aside until required. It’s important the bowl is completely dry otherwise the sherbet will lose its fizz.
  • 05
  • Combine 80gm blueberries, caster sugar and 1 tbsp water in a small saucepan over low heat, squash blueberries with a fork and cook, stirring occasionally, until juices are released and mixture is a deep purple colour (2-3 minutes). Remove from heat, add remaining blueberries, lemon juice and remaining butter, stir to melt butter and set aside to cool. To serve, spoon blueberry mixture into pie shells, top with scoops of lemon curd ice-cream and dust with sherbet.

At A Glance

  • Serves 24 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 24 people

Drink Suggestion

Fresh young moscato.

Featured in

Nov 2014

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.

×