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.

Pear, pecan and caramel puddings


We've used brown rice flour here for its rich flavour, but it has the further benefit of making this gluten-free. (If it's not at the supermarket you'll find it at health-food stores.)

You'll need

2 tbsp brown sugar 2 cinnamon quills 1 vanilla bean, split, seeds scraped 1 star anise 6 small pears, such as corella 200 gm caster sugar 60 gm butter, diced, plus 125gm, melted 125 ml (½ cup) pouring cream 125 gm (1 cup) pecans, toasted and ground 115 gm (1 cup) brown rice flour 2 tsp baking powder 1½ tsp ground cinnamon 2 eggs, lightly beaten 95 gm (½ cup firmly packed) brown sugar 250 ml (1 cup) milk 1 tsp vanilla extract 50 gm (¼ cup) raw caster sugar To serve: icing sugar and ginger ice-cream

Method

  • 01
  • Place sugar, cinnamon, vanilla bean and seeds, star anise and 1 litre water in a saucepan over medium-high heat and bring to the boil. Reduce heat to low and bring to a simmer, add pears and cook until tender (25-30 minutes), then set aside.
  • 02
  • Meanwhile, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves (3 minutes), bring to the boil and cook without stirring until caramel (6-8 minutes). Add diced butter (be careful, hot caramel will spit), whisk to combine, then add cream and a pinch of sea salt, whisk and set aside.
  • 03
  • Preheat oven to 180C. Combine pecans, flour, baking powder and cinnamon in a mixing bowl. In a separate bowl combine eggs, brown sugar, milk and vanilla, then gradually add melted butter, stirring until incorporated. Add pecan mixture to egg mixture in 2 batches, stirring to combine between each addition.
  • 04
  • Divide batter among six 1½-cup buttered ramekins and pour caramel on top. Drain pears (discard liquid), then gently push a pear into the centre of each ramekin (the batter should reach just below the rim). Dust with raw caster sugar and bake until puddings have a golden crust and an inserted skewer withdraws clean (30 minutes). Serve puddings warm dusted with icing sugar with ginger ice-cream to the side.

At A Glance

  • Serves 6 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 people

Featured in

Jul 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.

×