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.

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.

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.

Pea and ham soup

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

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.

Violet honeycomb truffle slice


Violet Crumble versus Crunchie - we fall into the Crumble camp and that's what inspired this rich truffle slice. It's made a little more grown-up with addition of crunchy cacao nibs and candied violets, but really it's all about the honeycomb.

You'll need

550 gm dark chocolate (56% cocoa solids), finely chopped 270 ml pouring cream 6 egg yolks 30 gm caster sugar 30 gm candied violets, coarsely crumbled, plus extra to scatter 20 gm cacao nibs, plus extra to scatter (see note)   Honeycomb 165 gm caster sugar 40 gm each honey and liquid glucose 2 tsp bicarbonate of soda

Method

  • 01
  • For honeycomb, stir sugar, honey, glucose and 50ml water in a large saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook, swirling the pan occasionally and brushing down the sides with a wet pastry brush if sugar crystals form, until light caramel in colour (6-7 minutes). Remove from heat, add bicarbonate of soda and quickly shake pan to disperse evenly – the mixture will froth up quickly and foam. Tip out onto a well-oiled baking tray and set aside to cool completely (1 hour). Break into shards and store in an airtight container until required. Honeycomb will keep for a week.
  • 02
  • Melt chocolate and cream in a heatproof bowl over a saucepan of simmering water, stirring occasionally until melted and smooth (2-3 minutes). Set aside.
  • 03
  • Whisk eggs and sugar in a separate heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), transfer to an electric mixer, add chocolate mixture and whisk until cooled to room temperature (2-3 minutes). Fold in candied violets, cacao nibs and a third of the honeycomb, spoon into a 18cm square cake tin lined with baking paper and smooth top. Scatter over extra cacao nibs and a little sea salt and refrigerate until firm (3-4 hours).
  • 04
  • To serve, cut truffle slice into fingers or cubes with a hot sharp knife and serve scattered with extra honeycomb and candied violets.

Note Cacao nibs are available from select health-food shops.


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
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 10 - 12 people

Featured in

Apr 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.

×