The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Recipes with zucchini

Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.

Seven ways to do dumplings

Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.

Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

As the name indicates, this dish requires planning ahead. That said, the long cooking time is offset by simple preparation, with melt-in-the-mouth textures and deep flavours the pay-offs. Start this recipe two days ahead to marinate and roast the lamb.

First look: Cirrus, Sydney

Ahead of opening Cirrus at Barangaroo, Brent Savage and Nick Hildebrandt talk us through their design inspirations and some of their favourite dishes.

Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA 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.

Flourless apple, almond, raisin and ginger cake

Cornersmith Annandale opens

Marrickville favourite Cornersmith opens a combined cafe-corner store with an alfresco sensibility.

How does a travel editor travel?

Helen Anderson, travel editor at Australian Gourmet Traveller, shares her insider tips.

Ricotta cheesecake with end-of-summer fruit


Make the most of the last sun-filled fruit of the season. Mixed with Marsala, it's the crowning glory of this baked cheesecake, a grand finale for an Italianate meal.

You'll need

1 kg firm ricotta 500 gm cream cheese, softened 250 gm caster sugar 3 eggs, plus 1 yolk 2 tbsp honey 1½ tbsp plain flour Scraped seeds from 1 vanilla bean Finely grated rind of 1 orange and 1 lemon   Marsala pasta frolla 150 gm (1 cup) plain flour 50 gm caster sugar 100 gm chilled butter, coarsely chopped 2 egg yolks, lightly beaten 1 tbsp Marsala 1 tsp vanilla extract Finely grated rind of 1 orange   End-of-summer fruit 250 ml Marsala 100 gm caster sugar 60 ml (¼ cup) orange juice 6 (mixed) plums, nectarines and peaches, cut into wedges

Method

  • 01
  • For Marsala pasta frolla, pulse flour, sugar and 1 tsp fine sea salt flakes in a food processor to combine, then add butter and pulse to just combine (there should still be small pieces of butter visible). Beat together egg yolks, Marsala, vanilla and rind, add to processor and pulse to combine. Turn out onto a lightly floured work surface and bring together with the heel of your hand. Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 02
  • Preheat oven to 180C. Roll pastry out on a lightly floured surface to 5mm thick, then line the base of a 22cm springform tin buttered and lined on the base with baking paper. Blind-bake until golden and crisp (10-12 minutes), then remove paper and weights.
  • 03
  • Meanwhile, process ricotta in a food processor until smooth. Scrape down sides, add cream cheese and process to combine, then add sugar, eggs, yolk, honey, flour, vanilla seeds and rind and process until smooth.
  • 04
  • Reduce oven to 160C. Pour filling onto the pastry base and bake until golden with a slight wobble in the middle (50 minutes to 1 hour). Cool and refrigerate until set.
  • 05
  • For late-summer fruit, combine Marsala, sugar and orange juice in a small saucepan, stir over medium heat until sugar dissolves, then simmer until mixture has a syrup consistency (15-20 minutes). Cool slightly, then combine in a large bowl with the fruit. Set aside to macerate for 30 minutes. Serve ricotta cheesecake topped with the late-summer fruit and syrup.

At A Glance

  • Serves 10 - 12 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
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 - 12 people

Featured in

Mar 2014

You might also like...

Autumn recipes

recipes

Tempered chocolate

Braising recipes

recipes

Panettone, ricotta and peach cake

Italian recipes

recipes

Saltimbocca alla Romana

Fast autumn recipes

recipes

Roast lamb loin with couscous and pumpkin

Chocolate recipes

recipes

Ditali with broccolini and bread

Apple recipes

recipes

Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes

recipes

Fried provolone with red wine vinegar

Almond recipes

recipes

conversion tool

 
get the latest news

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

×