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.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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."

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Most popular recipes summer 2017

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

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Quince and chocolate pudding


This is a lovely winter treat using slow-poached quince.

You'll need

1 tbsp golden syrup 1 poached quince, sliced 70 gm dark chocolate (66% cocoa solids), chopped 120 gm softened butter 120 gm raw caster sugar ½ tsp vanilla extract 200 gm self-raising flour, sieved 30 gm Dutch-process cocoa, sieved 1 tsp baking powder, sieved 4 eggs, lightly beaten 160 ml milk To serve: pouring or thickened cream, or ice-cream   Chocolate sauce 150 ml pouring cream 20 gm butter, softened 70 gm dark chocolate (66% cocoa solids)

Method

  • 01
  • Pour golden syrup into the base of a 1.5-litre pudding basin that’s been buttered, floured and lined on the base with baking paper. Arrange quince on top.
  • 02
  • Melt chocolate in a bowl over a saucepan of simmering water. Beat butter, sugar and vanilla in an electric mixer until pale and creamy (2-4 minutes). Add flour, cocoa and baking powder, then egg and milk alternately, a little at a time. Add chocolate and beat until smooth. Transfer to prepared basin, smooth top and cover basin tightly with baking paper. Cover with a double layer of foil, secure with kitchen twine and place in a large saucepan with a cloth lining the base. Add boiling water to come halfway up sides of basin, cover with a lid and cook over medium-high heat, adding more water if necessary until puffed and pudding feels firm (2 hours).
  • 03
  • For chocolate sauce, combine cream and butter in a saucepan, bring to the boil, then add chocolate and stir until melted and smooth. Keep warm (see note). Serve pudding hot with sauce and cream or ice-cream.
Note If the sauce cools, reheat gently over a saucepan of simmering water.

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

Jun 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.

×