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.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Where to eat, drink and stay in Victoria's High Country
25.07.2017

From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.

OzHarvest is fighting food waste by looking in your refrigerator
24.07.2017

There’s plenty of potential in the depths of your crisper; you just have to be creative.

Finalists for Wine List of the Year 2018
24.07.2017

This year's finalists are pursuing vastly different wine programs, but all are at the top of their game. We present Hardy's Verandah Restaurant, Cirrus Dining and Kisume.

Walking Portugal’s Rota Vicentina
24.07.2017

Ambling through a forgotten corner of the country offers a charming change of pace from Lisbon and the Algarve.

Cola and lime snow cones


Experiment with the amount of cola syrup you add to the ice - and for an extra kick, throw in a splash of golden rum.

You'll need

600 gm ice cubes To serve: lime wedges   Cola syrup 400 gm caster sugar 75 gm brown sugar Grated rind and juice of 1 lemon, 1 lime and 1 orange 1 cinnamon quill 1 tsp finely grated ginger ½ star anise ½ tsp coriander seeds ¼ tsp dried lavender 1/8 tsp finely grated nutmeg ½ vanilla bean, split, seeds scraped ½ tsp citric acid

Method

  • 01
  • For cola syrup, stir ingredients, except juices, vanilla and citric acid, with 300ml water in a saucepan over medium heat to dissolve sugar, bring to the simmer, then reduce heat to low and simmer to develop flavours (5 minutes). Cool (about 1 hour), then stir in juices, vanilla and citric acid, strain through a fine sieve and refrigerate in a sealed bottle. Makes about 600ml. Cola syrup will keep for a month.
  • 02
  • To serve, finely crush ice in a food processor and pack into serving cups or dishes, drizzle with cola syrup and squeeze lime juice over the top.

At A Glance

  • Serves 8 - 10 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 8 - 10 people

Featured in

Jan 2015

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.

×