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.

Pea and ham soup

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?

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

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.

Automata opening in Singapore

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

Crêpes Suzette


This dish is a classic, and for good reason - the sheer theatre of flaming the dish is a winner, but so too is the tang of citrus.

You'll need

175 gm plain flour 50 gm caster sugar Finely grated rind of 1 orange 500 ml (2 cups) milk 3 eggs 80 gm melted butter, plus extra for brushing 50 ml Cointreau or Grand Marnier, plus 60ml extra, to flamber 1 ruby grapefruit, peeled and segmented 2 oranges, peeled and sliced into rounds 2 blood oranges, peeled and sliced into rounds   Suzette butter 110 gm (½ cup) caster sugar Finely grated rind and juice of ½ orange and ½ lemon 150 gm softened butter 40 ml Cointreau or Grand Marnier 40 ml Cognac or brandy

Method

  • 01
  • Combine flour, sugar, orange rind and a pinch of salt in a bowl and make a well in the centre. Whisk milk, eggs and butter in a separate bowl, then gradually add to flour mixture, whisking until very smooth. Whisk in liqueur, then transfer batter to a jug, cover with plastic wrap and set aside at room temperature for 1 hour to rest.
  • 02
  • Heat a 21cm crêpe pan over medium-high heat, brush with melted butter, then pour in 60ml crêpe batter, swirling pan quickly to spread evenly over base. Cook until golden on the base (1-2 minutes) and bubbles appear on the surface, then turn to cook other side (30 seconds). Transfer to a tray lined with baking paper, wipe out pan with paper towels and repeat with remaining batter, stacking crêpes as you go.
  • 03
  • For Suzette butter, combine, sugar, rinds and juices in a bowl, stir to dissolve sugar, then beat in butter, stir in liqueur and Cognac, and set aside.
  • 04
  • Melt a little Suzette butter in crêpe pan, add a crêpe and cook, turning once, to coat (10-15 seconds), fold into quarters and transfer to a flameproof dish. Repeat with remaining crêpes, adding a little Suzette butter each time. Add remaining Suzette butter to crêpe pan, bring to a simmer and cook to a syrup consistency, then pour a little more over crêpes and the remainder in a jug to serve alongside. Return pan to heat until warm, add extra Cointreau, carefully ignite with a long match, tilting pan away from you (be careful, alcohol will burst into flames), then pour flaming liqueur over crêpes. Serve warm with citrus segments and slices and Suzette syrup.

At A Glance

  • Serves 4 - 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 4 - 6 people

Featured in

Oct 2015

You might also like...

Top 10 peanut butter desserts

recipes

Hentley Farm's kitchener buns

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Dark chocolate-matcha truffles

recipes

Strawberry recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×