The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Vanilla puffs with milk ice-cream


Cronuts have made big waves and for every doubting Thomas, there's a hundred devotees. This recipe takes a similar concept - it involves deep-frying a layered yeasted dough, but it's given a beautiful lactic kick with the addition of crème fraîche. We've made a milk ice-cream to fill the puffs, but store-bought is just fine.

You'll need

80 ml (1/3 cup) lukewarm milk 80 gm caster sugar 14 gm (1 tbsp, 2 sachets) dried yeast 200 gm crème fraîche, at room temperature 1 egg, at room temperature Scraped seeds of 1½ vanilla beans 425 gm (3½ cups) plain flour, plus extra for dusting 150 gm softened butter 100 gm pure icing sugar, sieved For deep-frying: vegetable oil   Milk ice-cream 1.5 litres Jersey milk 160 gm caster sugar 2 vanilla beans, split and seeds scraped 125 ml (½ cup) pouring cream 1 tbsp liquid glucose 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes

Method

  • 01
  • Mix milk, sugar and yeast in a large bowl, then stand in a warm place until foamy (4-5 minutes). Add crème fraîche, egg and seeds of 1 vanilla bean, and whisk to combine (it’s okay if small lumps of crème fraîche remain), then add 385gm flour and 1 tsp sea salt, and mix to form a soft dough. Knead on a lightly floured surface until smooth (1 minute), then place dough on a tray lined with baking paper and refrigerate until firm (30 minutes to 1 hour).
  • 02
  • Meanwhile, beat butter and remaining flour in a bowl, then set aside at room temperature. Roll out dough on a lightly floured surface to a 20cm x 45cm rectangle, then spread evenly with butter mixture. With a short edge nearest you, fold down the top third of pastry and fold the bottom third up, then cover with plastic wrap and refrigerate for 30 minutes. Repeat rolling, folding and chilling another 3 times, then refrigerate until required (it can be refrigerated overnight at this stage).
  • 03
  • For milk ice-cream, stir milk, sugar and vanilla in a saucepan over medium heat until sugar dissolves, then simmer, stirring often to stop mixture catching on the bottom, until reduced to 1 litre (30-40 minutes). Stir in cream and glucose, squeeze excess water from gelatine and add to milk mixture, stir until dissolved, then strain into a bowl and refrigerate to chill (1-2 hours). Churn in an ice-cream machine and freeze until required. Makes about 1 litre.
  • 04
  • Roll out pastry on a lightly floured surface to 5mm thick, then cut out twelve 7cm-diameter rounds and place on a tray lined with baking paper, leaving 2cm-3cm between each. Cover loosely with plastic wrap and stand until risen by half (30 minutes). Meanwhile, combine icing sugar and remaining vanilla seeds in a bowl, rubbing with your fingers to disperse vanilla evenly, then spread on a tray.
  • 05
  • Heat oil in a saucepan or deep-fryer to 180C. Deep-fry pastries in batches, turning occasionally, until golden and cooked through (4-5 minutes), then drain on paper towels and dust with vanilla icing sugar. Halve puffs and sandwich a scoop of milk ice-cream in each then serve, dusted with extra vanilla icing sugar if desired.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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