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.

Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

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

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

Dark gingerbread cake with mandarin compote


Topped with a jewel-like mandarin compote, this dark, spicy gingerbread bundt will be the crowning glory of any winter feast.

You'll need

375 gm (2½ cups) flour 180 gm (1 cup) light brown sugar 30 gm fresh ginger, finely grated 2 tsp ground ginger 1 tsp ground cinnamon ½ tsp each ground allspice and ground nutmeg 1½ tsp baking powder ¾ tsp bicarbonate of soda 2 eggs, lightly beaten 125 gm (1/2 cup) each molasses and golden syrup 160 ml (2/3 cup) vegetable oil   Mandarin compote 220 gm caster sugar 3 mandarins, segmented, pith removed 2 tbsp mandarin juice Juice of 1 lemon 1 vanilla bean, split, seeds scraped 1 tsp orange-blossom water

Method

  • 01
  • For mandarin compote, stir sugar and 100ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil, brushing down sides of pan with a wet pastry brush, and cook until caramel (8-10 minutes). Reduce heat to low, add mandarin segments and juices (careful as hot caramel will spit), vanilla and orange-blossom water, and stir to combine. Cool to room temperature and store in the fridge until required. Mandarin compote will keep for up to a week refrigerated in an airtight container.
  • 02
  • Heat oven to 180C. Combine flour, sugar, fresh ginger, ground spices, baking powder and bicarbonate of soda, and a pinch of salt in a bowl and mix well.
  • 03
  • In a separate bowl, combine eggs, molasses, golden syrup and oil, and beat well. Add 250ml water, stir to combine, then add to flour mixture, whisking to combine. Pour batter into a buttered and floured 23cm-diameter fluted ring tin and bake until a skewer inserted withdraws clean (45-55 minutes). Cool on a wire rack for 15 minutes, then invert onto a serving plate to cool for a further 30 minutes. Serve with mandarin compote spooned on top. Gingerbread cake is best eaten on the day of making, but will keep in an airtight container for up to 3 days.

Note This cake works really well with a thick vanilla custard.


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

Aug 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.

×